5 Minute Artisan Bread Tutorial

5 Minute Artisan Bread Tutorial. Sound too good to be true? It's not! You'll think your kitchen's been transformed to a European bake shop!

Do you ever run across something that you think is just too good to be true?

I’ll never forget the first time I read about 5 Minute Artisan Bread. The loaves in the pictures looked like the came from a wonderful French or Italian bakery, the process sounded simple and the whole thing seemed way too good to be true. I’d made bread the traditional way for years, and knew it was a labor intensive process requiring a fair amount of hands-on time.  To say I was a skeptic was an understatement.

I also knew that yeast was a bit tricky and a bread recipe’s success or failure was often dependent on a baker’s “yeast competence”. So when I read the recipe and discovered that you basically just throw everything in a large container, give it a stir and set it aside ………. well …. let’s just say I was sure it wouldn’t work.

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I tried it and was shocked when, 45 minutes later, the dough had doubled in size. I followed the rest of the instructions carefully and before long the most wonderful aroma was emanating from my little (non-European) kitchen. When I pulled the rustic, golden crusted loaf from the oven I did a happy dance because, too-good-to-be-true was true!

5 Minute Artisan Bread Tutorial. Sound too good to be true? It's not! You'll think your kitchen's been transformed to a European bake shop!

I’ve made this delicious bread quite frequently since then and, over the years, simplified and refined the process. The original recipe made a huge batch, requiring either baking three loaves at a time or having a fairly large refrigerator space to store the extra dough. I’ve scaled down the ingredients to yield just one nice size loaf and have adjusted the technique to make it easier.

Are you skeptical? It’s okay, I understand. Nothing can be that easy, right? That’s why I had Scott click some photos of the process so you could see for yourself. Try it, you’ll become a believer, I promise. You can find the original recipe and method in the Artisan Bread in 5 Minutes book. Below is my simplified method.

5 Minute Artisan Bread Tutorial. Sound too good to be true? It's not! You'll think your kitchen's been transformed to a European bake shop!

Gather the ingredients; a large bowl, some measuring spoons and cup. Be sure you have a sturdy wooden spoon or a whisk.

5 Minute Artisan Bread Tutorial. Sound too good to be true? It's not! You'll think your kitchen's been transformed to a European bake shop!

Add warm water to a large bowl. Stir in yeast and sugar. Let it sit for a few minutes, then add remaining ingredients.

5 Minute Artisan Bread Tutorial. Sound too good to be true? It's not! You'll think your kitchen's been transformed to a European bake shop!

Mix until all of the flour is incorporated.

5 Minute Artisan Bread Tutorial. Sound too good to be true? It's not! You'll think your kitchen's been transformed to a European bake shop!

Cover loosely with plastic wrap and set aside.

5 Minute Artisan Bread Tutorial. Sound too good to be true? It's not! You'll think your kitchen's been transformed to a European bake shop!

While the dough is rising, take a 3-4-quart pot (with or without a handle*) and place on top of a piece of parchment paper. Trace a circle, slightly bigger than the bottom of the pot. Cut out the parchment circle and set aside.

5 Minute Artisan Bread Tutorial. Sound too good to be true? It's not! You'll think your kitchen's been transformed to a European bake shop!

Sprinkle the bottom of the pan with 2 teaspoons of flour.

 5 Minute Artisan Bread Tutorial. Sound too good to be true? It's not! You'll think your kitchen's been transformed to a European bake shop!

Fit the parchment circle into the bottom of the pan and sprinkle another teaspoon of flour over the paper. This will keep your bread from sticking to the pan and parchment paper. Set pot aside.

5 Minute Artisan Bread Tutorial. Sound too good to be true? It's not! You'll think your kitchen's been transformed to a European bake shop!

Spread out 1/4 cup flour on a dinner plate.

5 Minute Artisan Bread Tutorial. Sound too good to be true? It's not! You'll think your kitchen's been transformed to a European bake shop!

Transfer dough to the floured plate. Flip several times to thoroughly coat dough with flour.

5 Minute Artisan Bread Tutorial. Sound too good to be true? It's not! You'll think your kitchen's been transformed to a European bake shop!

Shape into a smooth, flat ball by stretching the surface of the dough and tucking it underneath with the palms of your hands, rotating a quarter of a turn as you go.

5 Minute Artisan Bread Tutorial. Sound too good to be true? It's not! You'll think your kitchen's been transformed to a European bake shop!

Dust with more flour from the plate as needed to prevent stickiness.

5 Minute Artisan Bread Tutorial. Sound too good to be true? It's not! You'll think your kitchen's been transformed to a European bake shop!

Transfer the ball of dough to the prepared pot and cover.

5 Minute Artisan Bread Tutorial. Sound too good to be true? It's not! You'll think your kitchen's been transformed to a European bake shop!

Let it rest for 30-40 minutes or until doubled in size. (Rising time will depend on how warm your kitchen is.) Then sprinkle the top with a bit more flour.

5 Minute Artisan Bread Tutorial. Sound too good to be true? It's not! You'll think your kitchen's been transformed to a European bake shop!

With a sharp knife make horizontal cuts across the top of the loaf. You can also cut an x (or just make little random cuts with a kitchen shears all over the top of the bread for a fun whimsical look.)

Now, cover on the pot and pop the whole thing in the oven.

Before long, unbelievable aromas will fill your kitchen. You’ll flip when you open the oven door and see the rustic rounded top of the  golden loaf peeking out of the pot. I’m quire certain you’ll be doing a little happy dance too!

5 Minute Artisan Bread Tutorial. Sound too good to be true? It's not! You'll think your kitchen's been transformed to a European bake shop!

 

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5 Minute Artisan Bread Tutorial

5-Minute Artisan Bread - a Tutorial. Sound too good to be true? It's not! You'll think your kitchen's been transformed to a European bake shop!

4.8 from 19 reviews

5-Minute Artisan Bread – a step-by-step picture tutorial on making European style bread. And it only takes 5 minutes to mix up the dough, no yeast expertise required!

Ingredients

  • 1 ⅓ cups warm water (320ml) at 100-110˚F
  • 2 ¼ teaspoons granulated yeast*
  • 1 ½ teaspoons sea salt or 1 teaspoon regular salt.
  • 1 tablespoon sugar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped fresh finely chopped herbs (optional)
  • 1 cup (130g) whole wheat flour**
  • 2 2/3 (330g) cups all-purpose flour

Instructions

  1. Add warm water* to a large bowl. Stir in yeast and sugar and let sit for 4-5 minutes till mixture begins to bubble a bit and get foamy.
  2. Add remaining ingredients and stir with a sturdy wooden spoon. (A Danish whisk works wonderful for mixing this dough and can be purchased online very inexpensively.) Stir vigorously until all flour is incorporated. This will only take a minute or two.
  3. Cover bowl loosely with plastic wrap or a kitchen towel and allow to rest at room temperature until dough rises and collapses (or flattens on top), anywhere from 45 minutes to an hour. (It could take a little longer if your kitchen is cooler.)
  4. While the dough is rising, take a 3-4-quart pot**** (with or without a handle******) and place on top of a piece of parchment paper. Trace a circle, slightly bigger than the bottom of the pot. Cut out circle and set aside.
  5. Sprinkle the bottom of the pan with 2 teaspoons of flour. Spread out with your fingers if needed. Fit the parchment circle into the bottom of the pan and sprinkle another teaspoon of flour over the paper. This will keep your bread from sticking to the pan and parchment paper. Set pot aside aside.
  6. Place 1/4 cup flour on a dinner plate. Spread with your fingers to cover surface of plate with flour.
  7. After dough has risen and collapsed, dump it out onto the floured plate. Flip several times to thoroughly coat dough with flour.
  8. Shape into a smooth, flat ball by stretching the surface of the dough and tucking it underneath with the palms of your hands, rotating a quarter of a turn as you go. Dust with more flour from the plate as needed to prevent stickiness, but don’t try to incorporate a lot of extra flour into the dough.
  9. Preheat oven to 400˚F.
  10. Transfer the ball of dough to the prepared pot and cover with lid. Let it rest for 30-40 minutes or until doubled in size.
  11. Remove cover and sprinkle top of dough lightly with flour.
  12. With a sharp knife make parallel cuts, 1 1/2 inches apart across the top of the loaf. You can also cut an x (or just make little random cuts with a kitchen shears all over the top of the bread for a fun whimsical look.)
  13. Place pot in oven with cover on. Bake for 30 minutes, then remove cover and continue baking another 15-25 minutes, or until bread is golden brown.
  14. Allow to cool on a cooling rack, uncovered for 15 minutes. Remove bread by inverting onto a cooling rack. (If bread sticks to pan at edges, use a sharp knife to loosen any areas that are stuck.) Cool bread, right side up.

Notes

*The small yeast packets from the grocery store work fine but I prefer the yeast that you can purchase in bulk at the big box stores like Sam’s, Costco, Bj’s, etc. It’s infinitely cheaper than buying yeast in the small packets and it’s professional grade. I keep a small jarful in the refrigerator and freeze the rest. I’ve kept it in the freezer for up to a year and it will keep well in the refrigerator for several months.
** You can make this bread with entirely all-purpose flour. The whole wheat flour makes the loaf a bit more rustic. If you want to use all whole wheat flour, check out the Artisan Bread in 5-minutes website for adjustments that need to be made.
*** I use warm tap water. It should feel fairly warm to the touch but not so hot you need to pull your hand back.
**** Don’t worry about the depth or width of the pot. As long as it will hold 3-4 quarts, you’ll be fine. If it’s a deep pot, your bread will be smaller and taller. If the pot is shallower and has a larger circumference, the finished loaf will be larger and not as tall.
***** If using a pot with a handle, be sure it’s oven-safe to 400˚F.
I like to slice the bread then place it in a zip lock bag. You can pull out a few slices at a time or, for a wonderful dinner bread, place the whole loaf back into the same pot you used to bake it. Cover the pot and rewarm in the oven for 30 minutes at 350˚f. The bread will be wonderful crisp on the outside with a soft and chewy center.

 

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113 thoughts on “5 Minute Artisan Bread Tutorial”

  • I’ve just discovered this recipe and it seems to be exactly what I’m looking for however I wanted to ask if it would be okay to use a casserole dish with lid rather than a metal pot?

    Thank you!

  • I have a QUESTION

    I am disabled and don’t have much upper arm strength (still love cooking/baking!)

    Can I use the whisk on my stand mixer if I keep it on low?

  • Hi Chris, love your recipes, they are always delicious and easy to follow. I have made this bread several times and it’s very good. Can I substitute bread flour for the all purpose white flour?

  • This is fantastically delicious bread. I have made it twice and will be making 2 loaves today. Company coming for dinner.
    The second time I made this it raised so high it almost touched the top of the pot. Also, it stuck to the sides. Now I put a strip of parchment around the inside too.
    LOVELY BREAD INDEED. YUMMY.
    Thanks for sharing.
    Darlene

  • Hello there! Thank you for the wonderful recipes. I am new at cooking and baking, and your guidance and inspiration has allowed me to gain confidence in cooking for my family. I am new to baking bread, so I have a question. I do not have a pot which I can put in the oven. Can I make this on a pizza stone?

    Regards,

    Mirah

  • Hi there. I just recently started following your blog and, first of all, I want to thank you for sharing such wonderful recipes and tips with us. I have truly appreciated all I have learned. I do have a question. I am new to baking bread and I want to try this recipe, however, I do not have a pot that is oven safe. Can I bake this bread on a pizza stone or an aluminum baking sheet? I would appreciate any guidance.

    Cheers,

    Mirah

  • Chris, thank you for this wonderful bread! I was hesitant to try this recipe because my last few no-knead loaves have been inedible doorstops. However, with a new tin of yeast I persevered and the result is an impressive golden loaf that I’m so excited about! I find it hard to believe that so little work, and not even leaving the dough overnight as some recipes do works SO well. I’ve just eaten several slices warm and they are delicious. I substituted spelt flour for the whole wheat.

  • Hello! First time using my Lodge 3 qt. for bread. Used rye flour in place of wheat (none left), honey in place of sugar, and herbs of thyme and rosemary. Rose nicely first 2 times, but not much in the oven? Smells awesome with uniform crumb, but disappointed with rise. Great, easy recipe!

  • Post bread making comment 🙂

    Found your site and love the recipes. I made this last night. Amazing bread! One slight change. I don’t use granulated yeast. I used fresh yeast I buy in block and freeze in usable chunks. I used 10g frozen.

    One other slight change was that I used a sponge base baking tin about 10in across. I lightly gear and dusted with floor. Baked at 200C for 20. Dropped to 180 for 15 as it looked like it would burn.

    Apologies for the slight change but the basics are the same :).

  • Its so dissappointing to see each and every commenter comment before they even attempt to
    make the bread. I would have liked to read comments AFTER people try making the bread to get
    some idea if it worked for them.

    • Thank you Christine for taking the time to leave a comment. I totally agree with you, I often decided whether or not to make a recipe depending on the reviews of others. I’m wondering though, if you neglected to scroll through all the comments above. When a recipe first comes out, there are often lots of comments from others based on the appearance of the food. After it’s out for a while and people actually make it, then there will be more practical and useful reviews. If you take a bit of time, I think you will find what you’re looking for as there are lots of people who have made this bread with success. Hope you do too as it’s a wonderful, easy technique and a delicious recipe. Kind Regards, Chris

  • Is it supposed to be 3-2/3 total flour? or are you supposed to substitute 1 cup of wheat flour for a total of 2-2/3 cups.

  • I would love to try this bread! I’m a little worried about my pot. What kind did you use? How did you cover it? I have a metal Dutch oven with a glass lid. Would the lid break in the oven? Just curious. Thanks! 🙂

  • I made this delish bread tonight. It looks amazing. The taste was great but def needed it more salt. :/
    I will make this bread again….
    Thank you!!!!!

  • Thanks for a super easy but super good bread recipe! I came across your blog last week whilst searching for some new bread recipes. Since then I’ve made the bread 4 times, it’s a real hit with all the family. I’ve used a mix of strong white bread flour and wholemeal with pumpkin seeds. I’ve also tried mixing the dough the night before and doing the first rise in the fridge overnight. The second rise took a bit longer, about 1.5h at room temperature (pretty chilly here in England at the moment!) but the taste and texture was wonderful! Thanks again from my family, they’re loving having fresh bread rather than shop bought!

    • Jan, your letter made us smile! Scott and I love everything England, since our daughter and family live in London. We are headed there at the end of October. Follow us as we go across the pond to the place we have grown to love! Love your modifications and creativity on the bread recipe!

  • My first attempt at bread, 5 star recipe, it was delicious with a beautiful light but substantial texture, text book perfect bread (and I know, my mum is a master) it was so good it got shared at thanksgiving dinner and everyone loved it!
    Thank you from a grateful beginner

  • After looking at many overly-daunting bread recipes, I decided to try this one as my first bread-baking attempt EVER. You made it so so easy! Thank you for the clear instructions and big, nice photos. My husband and I loved it!!!

    Only thing I would say is maybe you could clarify what “granulated” yeast is. If there are any other baking novices (like me), it might be nice to know what that means. I spent 20 minutes googling “granulated yeast” and could only find people specifying active dry vs rapid rise/instant yeast, so I just crossed my fingers and hoped for the best. Luckily, the loaf was amazing! Again — I am a total newbie at “real from scratch” baking, so maybe everyone knew what that meant except for me 🙂

    • Morgan, that is so cool that you tried it and it worked first time! Way to go! We’ve got tons of bread and baking recipes here at the Café, so dig deep into the index and you’ll find a number of 5 minute bread recipes, as well as some other “short-cut” breads that are delicious. That’s a good point about the yeast, switch out the word granulated, for “active dry” and you’ve got it. I’m going to take it out of the recipe on the blog too – it can be confusing.

  • Thank you for this recipe! I just checked out the AB5 book and didn’t have all the equipment to make their bread, plus I wanted just the one loaf for my family of three. Your recipe was wonderful and I can’t believe how good the bread is. I used 1 tsp of dried rosemary and thought it was perfect. Thank you so much! I’m now on a quest to play around with this recipe to make it all whole wheat using your technique. But while I work on that, I’m not an experienced baker by any means, this recipe will be my go to bread recipe!

  • My first loaf of this bread yesterday. Half gone. This is truly a wonderful bread. I am making another loaf today with garlic. Thank you for sharing this. I paid $4.00 for this gbread last week. Thought I would look for recipe and here I fround your web site. Thanks a bunch.
    Daughter is cooking us dinner for our 62nd Anniversary and will surprise her with this delicous bread!

    • Hi Maxine,

      62 years? Wow, that’s certainly worth celebrating! Congratulations, hope your dinner was lovely 🙂

      Thanks for sharing your results with the bread too, so happy you enjoyed it!

  • I made this tonight (minus the herbs) to go with our meatloaf supper! I also tried a new recipe for potatoes au gratin, which took a bit longer than I had planned! My husband was starving, so I brought him a nice slice of the piping hot bread, slathered in butter, with a drizzle of local honey. He just kept saying, “I love my wife!” LOL!
    I plan on making it again soon using the herbs this time.

  • Found your blog on Pinterest. First time making the bread recipe and I think it came out really well. Definitely need to work experiment with the herbs but this was super simple and will continue to build upon. Really want to look into making some jalapeno bread next.

  • Just made this bread today today. Outstanding! I have made ABin 5 which is good but this boule is super good! Crust stays crisp and light and crumb is light and fluffy. (Not gummy). Could it be the addition of oil and sugar? Anyway, you have got to make this bread.
    Thank you for this great recipe!

  • many thanks Chris for the helpful advise re my question to you. it is a great help to have the metric weights for flour, as I am an avid user of scales! It is good to know a le creuset type of pot will do as good a job. GOD BLESS YOU
    gLORIA

    • First of all thanks for your reply.

      The bread is very delicious.
      I had difficulty with the amount of yeast , perform the preparation twice without success.

      As I made ​​bread before, decided to increase the amount of yeast and I was fine , yeast made ​​bubbles and when the mass was well levo rest.

      Add a total of 25 grams of instant yeast and use only plain flour ( do not use flour ) .

      I would love to send you the photos of my bread , or let me invite you to visit my page where climbed instagram photos of bread. https://instagram.com/pilypr/

      Many successes with The Café Sucré Farine .

      Yours Truly
      PILY

      Pd … am using a translator because I do not write the English .

      En español:

      Ante todo gracias por su respuesta.

      El pan es muy delicioso.
      tuve dificultades con la cantidad de levadura, realice la preparacion dos veces sin exito.

      Como he realizado panes anteriormente, decidi aumentar la cantidad de levadura y me fue bien, la levadura hizo burbujas y cuando la masa estaba en reposo levo muy bien.

      Agregue un total de 25 gramos de levadura instantanea y utilice solo harina normal, (no use harina integral).

      Me encantaria enviarle las fotos de mi pan o permitame invitarle a visitar mi pagina de instagram donde subi las fotos del pan. https://instagram.com/pilypr/

      Muchos exitos con The Café Sucré Farine.

      Atentamente
      PILY

      Pd… estoy utilizando un traductor ya que no escribo el ingles.

  • Making my second loaf of this recipe, easy to make and delicious to eat. Would like the crust to be crispier and will put water in a pan and try a bit of steam. Otherwise that once baked it won’t last any longer then the first one I made.

  • did you use active dry yeast. I’ve never made bread and I’m totally intimidated! My grocery store has two types of yeast. I think one is called instant yeast

    • I am using Active Yeast now (but its a year old so crossin fingers) waiting for the first rise. I will let you know how it goes but its not rising much yet 45 minutes in.

  • So I was looking at this recipe again tonight. I made this last week and it was amazing. I didn’t see the first time around about letting it rise a second time. I”m assuming that’s a vital step and will probably make the bread more fluffy than it was? I mean It was great the way it was and everyone wanted more.

    • So happy this turned out well for you. Yes, it would probably be a bit fluffier if you let it rise the second time 🙂 But you never know, maybe your family would like it better without that rise 🙂

  • I’ve made this recipe probably 5 times in the last two months and it is da bomb! The whole family loves it and it is sooooooo yummy! I actually used the herb version and made our Thanksgiving stuffing with it and it was such a hit I’ve been asked to make it again for christmas! Lol Today I am going to attempt to makeit into sub rolls for meatball subs for dinner. Wish me luck!

    • Hi Christina,

      Thanks so much for letting us know how much fun you’ve have with this bread. I love hearing from people like you. It makes my job worth while 🙂

      I’m actually making the bread today too but I’m making it into dinner rolls. I just shape it into small round balls and put them on a a cutting board that’s been covered with parchment. I let them rise, then make a slit in the center with a sharp knife, then slip the whole parchment onto my baking stone which is hot in the preheated oven. I use a little sprayer a couple times and spray some water into the oven as they start to bake. This gives them a super crisp crust, just like the one you bake in the pot. I’ve heard that European bakeries use steam injected ovens to make their bread so crisp out the outside. They come out wonderful and everyone goes crazy over them with a bit of honey butter 🙂

      Hope you have a lovely holiday and happy baking!

  • This is the best bread I’ve ever eaten and made. Glorious. So soft. Nice texture. Easy recipe. I urge you to try this it’s fabulous.

  • Been making bread this way for about five years. It is the best. Roast a head of garlic, take off the skins, and put the whole cloves into the bread. You’ll think you’ve died and gone to bread heaven.

  • Thanks for this wonderful recipe! Who would have known bread could be so darn easy to make? I am making a loaf as type this!
    Thanks again!

    p,s, I cheated and used my Kitchen-Aid with bread hook. Easy peasy!

  • Beautiful-that bread looks so good, and your step by step photo essay is absolute perfection. FAbulous work, and I just want some of that bread right this second!

  • I’ve never tried any of the artisan recipes because, honestly, I’m afraid to crank up my oven temperature to 500F. Thanks for this recipe, now I can have an artisan bread at home..

  • Melissa gave me his first cookbook and I just pulled it off the shelf again.. She was making this bread all the time and did have room in her fridge to store the dough. We made it once together but I never did it again. Now that my USFS rangering duties are done for the Season, I will have time on my hands to finally try some recipes and techniques and answer the “Will this work in the high altitude” question?. Although I can buy beautiful bread in this area, I still want to give this a go.

  • Oh I love this. I’ve made the artisan bread where you preheat the pot to 500 degrees and then plop the bread in. I have broken one cooktop taking the hot pan out of the oven and nearly burning myself. I LOVE the idea of not having to risk melting my skin to get beautiful bread. This is SO mine!

  • This recipe for bread has completely changed my attitude to bread baking. The loaf comes out perfectly and looks like I could have purchased it in a upscale bakery. I have the same tool for mixing the dough and it works like a charm. Your tutorial is excellent, Chris, and a good reminder of what a great recipe this is.

  • It’s me again : I went on the “Artisan bread in 5-minutes” website and I saw something necessary to make their bread, called “vital wheat gluten (or vital wheat gluten flour)”. Do you know if this is available in France (or in Europe), and if so, do you know the french translation ? I don’t know that product… 🙁

    • I can find it at the local bio coop store in central France. Ours sells bagged flours of all sorts and this gluten in the same section. In another area of the store, they sell fewer kinds of more ‘typical’ flours (T65, T80, etc.) in large containers where you scoop out the amount of it you want. In other words, you might have to look in more than one place in your bio store before you find it.

  • I’m always terrified of making bread! but I think I could attempt this!! Thank you for such a great post and the step by step pictures – fabulous!
    Mary

  • Thank you for this wonderful post. I love the detailed instructions and beautiful pictures. This bread looks delicious and i plan on making it very soon and i will report back. This is something i plan to give as a gift along with a pot of soup this fall when someone is recovering from an illness or surgery. I am following your website now too. Anyway, praise all the way around. Appreciate you!

  • Hi Chris, very impressive recipe, I pinned, printed and saved this,. Love that it only makes 1 loaf and your tutorial is wonderful, thanks for this!!!

  • Chris, I have made 5 Minute so many times, but I love your tips. This dough is so wet that it is not always easy to manage. Thank you for that little extra to help manage a great recipe.

    Scott, your photos make me feel like I am right there. So nice.

    M.

  • I must try this.
    I took a tour at La Farm this summer and Lionel totally poo-pooed the quick bread-making methods. He’s a bread genius so of course he would. I really don’t have the time or patience to make bread the way he does so I either need to be OK with spending the money on his and/or try this method.
    Thanks for sharing!

  • You sure know how to make a gal hungry right before bedtime!! I haven’t made one of these artisan breads in over a year…it’s time to break out the yeast again!!!

  • Love AB in 5, and your website. I look forward to your recipes and beautiful photography. Do you think I could use whole wheat pastry flour instead of whole wheat flour?

    Thanks for your reply.
    Linda

  • Yep, I’ve been make ABin5 bread for years too and hope any one on the fence will give it a try-they’ll love it! Your loaf is beautiful Chris:@)

  • I’m making this tonight, Chris. It looks absolutely amazing. Thanks so much for doing the legwork and reducing the recipe down to one load. While we’d probably make short order of all three, it makes more sense to just make new, fresh loaves one at a time. 🙂

  • One of the most gorgeous 5 Min tutorials I have seen.
    Kudos you 2..
    I need me a dough thingie like u..and I want a lame too:)
    I sent one to a friend of mine and she really likes it..
    Little wish lists ..Nothing huge:)

  • Oh my gosh, my mouth is watering! This is without a doubt the most beautiful loaf of brad have ever seen! So then who would guess that it did not take all day to make, fabulous!!! Please push me a slice through the screen, I will wait…

  • Gorgeous – absolutely beautiful loaf of bread. The texture looks amazing. Nothing makes me happier than a yeast bread coming together and rising to a glorious loaf! Bravo – give me a plate with some good olive oil and a sprinkle of Parmesan – I could be very happy right now!

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