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

 

2 loaves

 

370 g cold water from the tap

1.25 g yeast (use a super-sensitive scale)

212 g salt

455 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 double batch with 1000 g flour (a calculation which shows that the dough is 81% hydration). This would make 4 loaves (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

 

Note - substitute 1/4 of the flour with dry milk powder if you want to do a 24 hour verson.

Day 1:

  • Mix water, yeast, and salt in a 2-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.
  • Spray 2 seconds of spray-oil on top of each dough so the dough won't dry out.
  • Let the dough sit overnight, 16-18 hours on the counter in a 74-degree house. 

Day 2:

  • Put in the fridge.

Day 3:

  • Do nothing.

Day 4:

  • Do nothing.

Day 5:

  • Shape
    • Separate into two loaves, and gently place each dough 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 with a pizza steel in the oven.
    • Place a baking pan (cookie sheet with rim) on the rack below the pizza steel.
    • Let the dough rest 90 minutes while the oven heats up.
  • Insert: After the 90 minutes of rest:
    • Dust a pizza peel generously with corn meal.
    • Gently dump the dough onto the pizza peel.
    • Slide the dough from the pizza peel to the hot pizza steel.
    • Dump one cup of hot water onto the baking pan. There will be a lot of steam, so shut the oven door immediately.
  • Bake: Bake for 30 minutes.
  • 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).