Artisan Bread in Five Minutes a Day

As a pastry cook, I find it difficult to believe that a pastry cook wouldn't have heard of basic, no-knead bread, or refrigerating dough. The "revolutionary" thing is marketing hype, but so what?.

I am all for anything that will encourage people to have a go at making their own bread because it really can be dead-simple. I make a basic wet dough and bake in a covered hot Creuset casserole pot - voila! Perfect crusty French round loaf. So easy!

It's five minutes if you don't count the resting time when you can be sitting on the couch watching tv.

I love bread.

I've just been working with their basic recipe - you can really make good bread, easily with this. I've been making home baking for about 15 years, and this is certainly the easiest way to make good bread I've come across.

FUCK YEAH !!!...BREAD, FTW

um... how was this 5 minutes...

was this what the chick from fargo was watching before she was kidnapped?

About adding butter - there are other recipes in the book (such as brioche) that use the same technique and contain butter.

To glaze: I don't remember the exact proportions (I'm not near the book right now), but you mix a little corn starch (1/2 teas ?) with a little water (1/4 cup ?) and microwave it to make a slightly thickened glaze. (I don't measure anymore, so I don't think the amounts matter that much) Brush that on the crust just before baking and top with seeds, if you like. It adds a little shine and crispness like Deli Jewish rye.

egg yolk or for lighter, whites and yolk.. whisk it together, brush it on