Just for Fun: Artisan Bread in Five Minutes a Day, Master Recipe

Just for fun, here is the master recipe I use for 4 one-pound boules (round loaves) of white artisan (flavorful and crusty) white bread with no-knead high-hydration 72-hour dough, from Artisan Bread in 5 Minutes a Day.

8/28/21: This is my current recipe version. There are other ways of doing it, this is just the version of the Master Recipe that I use.

Homemade bread

 

4 loaves

 

740 g cold water from the tap

2.5 g yeast (use a super-sensitive scale)

25 g salt

910 g King Arthur flour*

 

*This flour is all-purpose, white flour, 12.7% protein. This amount is a little less than half of the standard 5-pound/2267 gram bag.

A slightly larger batch with 1000 g flour (a calculation which shows that the dough is 81% hydration). This would make a 1.1 pound loaf (I have not tried this version).

 

814 g cold water from the tap

2.8 g yeast

28 g salt

1000 g King Arthur Flour

Day 1:

  • Mix water, yeast, and salt in a 6-quart round plastic bucket.
  • Stir in flour with Dutch whisk only until just mixed (about 1 minute).
  • Cover loosely with saran wrap.
  • Stretch and fold (YouTube link) 3 times during the first hour. (This additional step is not from the book, but rather, is from Jim Lahey's book, My Bread). Brod and Taylor agree. Cooks Illustrated recommends a similar approach (they recommended kneading it for 15 seconds).
  • Let the dough sit overnight, 16-18 hours on the counter in a 74-degree house. (Lahey says 18-24 hours.)

Day 2:

  • Separate dough into four 1-pound sections (actually, 0.9 pounds each). Put them in 4 Coolwhip-size containers (make a hole on top of each lid). Spray 2 seconds of spray-oil on top of each dough so each dough won't dry out. Put in the fridge.

Day 3:

  • Do nothing.

Day 4:

  • Do nothing.

Day 5:

  • Shape: Take a dough container out of the fridge and gently move the dough onto a piece of parchment paper.
    • Lightly shape into a ball (YouTube link). Do this without breaking the skin or degassing the dough (about 30 seconds, no more than that.)
    • Place the dough ball onto a 8" banneton that has been heavily floured with rice flour.
    • Place an upturned bowl on top of the dough.
  • Rest:
    • Turn on oven to 450 degrees. Place a 5-quart cast iron Dutch Oven with lid on the center rack.
    • Let the dough rest minutes while the oven heats up.
  • Insert: After the 90 minutes of rest (would 120 be better?):
    • Gently dump the dough onto a sheet of parchment paper.
    • Dust the dough ball liberally with flour and slash it 4 times (YouTube link) with a serrated bread knife (1/2" deep slashes).
    • Take the hot cover off the preheated pot. Place the loaf and paper into the pot. Put the cover back on.
  • Bake: Bake for 30 minutes. Take off the hot cover. Bake for 5 minutes more.
  • Cool: Take out loaf and paper with tongs, and cool the loaf on a cooling rack for 1 hour.

 

If giving as a gift, wrap in butcher paper:  (YouTube link).