Book Review – Artisan Bread in 5 Minutes a Day

artisan bread in 5 minutes a day, boule loaf

Is there a better smell than fresh baked bread? I think not! Well, probably, but for the purposes of this post, bread is the winner 😉

I’ve never been much of a bread maker. The pre-planning involved seemed too tedious, i.e. you must decide HOURS beforehand to bake some bread, let it rise sometimes twice, then bake, etc. There isn’t always time for that. Artisan Bread in 5 Minutes a Day is the answer!

The book is over 10 years old, but still so useful (there is a newer version, BTW). The gist is this: You mix a dough together, let it rise for 2 hours, then pop it in the fridge until you are ready to bake. It can stay in there for up to 2 weeks (!!) and even takes on a delish sourdough flavor the longer it sits. When you are ready to bake, cut off a piece of dough, mold into your shape or pan, and bake in a hot oven.

The mixing of the dough seriously takes less than 10 minutes. No kneading at all – just mixing. No waiting for yeast to bubble up. Just dump and go. It is so easy I’ve made several very yummy loaves already and have batch #2 in the fridge. I added Italian herbs to that batch.

 

Here is a pic of my dough fresh out of the fridge >>>>>>>

 

 

 

 

Now here is a French boule loaf ready to slide into the oven >>>>>

 

 

 

 

Pic at the top is a finished loaf.

It is seriously awesome to rip off a hunk of crusty bread and slather it with butter while it’s fresh out of the oven. I’m definitely a sweets fan at heart, but it’s tough to beat freshly baked bread 😉

You can buy it here if you’d like (affiliate link) or your local library likely has it.

 

 

(My posts may have affiliate links. This means I get a small percentage of the sale if you click through it. Thanks for your support!)

 

Author: Tiffany

Wife, mother, amateur baker.

1 thought on “Book Review – Artisan Bread in 5 Minutes a Day”

  1. Pingback: Chocolate Babka -

Leave a Reply

Your email address will not be published. Required fields are marked *