Preparing to bake bread


Artisan Bread in Five Minutes a DayRe: Artisan Bread in Five Minutes a Day; The Discovery that Revolutionizes Home Baking by Jeff Herzberg and Zoë François that I mentioned yesterday.

Well, I found an inexpensive PizzaQue baking stone at T.J.Maxx. It may not be the thickest or most durable one (the book recommended at least 1/2″ to avoid it cracking over time), but the price made it doable, and I think if we end up using it a lot, then we might invest in a higher quality one later on. I still need to get an oven thermometer—I tried at two different stores and they were out. And also a pizza peel will probably be worth having.

Tonight we mixed up our first bread dough—we’re starting with The Master Recipe. Tomorrow, we’ll bake our first loaf and see how it goes. I can’t wait to experiment. {Too bad it’s summer though—wish we had another baking option than the oven. Looks like there are some baking stones that have a base made for the BBQ, which are a bit out of the budget at the moment. Wonder if the stone would crack if placed directly on the rack?}

These no-knead recipes seem too good to be true, but the dough rose quite a bit in the bowl over the first hour, so that’s good, right? And look at this simple ingredients list. And then compare it to bread at the super-market. Especially when trying to find vegan bread—so many supermarket breads have dairy products in them. Why? I can’t wait to make some whole wheat and rye breads, too.

The Master Recipe: Boule (Artisan Free-Form Loaf)


  • 3 cups lukewarm water
  • 1½ T granulated yeast (1½ packets)
  • 1½ T kosher or other coarse salt
  • 6½ cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method