Artisan Bread (boule) in 5 minutes… sort of

I borrowed Artisan Bread in Five Minutes a Day from NYPL to see if it’s really five minutes, and to see if it works. The house smells heavenly right now. I just took the first boule out of the oven. Yum. Waiting for it to cool completely before tasting it is going to be the hard part.

The recipe really does come together in five minutes, especially since there are only 4 ingredients (flour, water, yeast, salt)! I let the dough sit overnight in a covered rising bucket in the fridge. The dough was very holey when I took it out, and very wet and sticky!

I love the fact that you can keep the dough in the fridge and just pull out what you need when you bake.
The five minutes is only for the dough making.
While there really is very little work to do, having the time to wait for the dough to sit and for the oven to heat and for it to bake makes baking day take 70 minutes. 40 minutes for the shaped loaf to sit, 30 minutes to bake. Then a long while to cool.

But I can see how awesome this recipe is. It’s so convenient to have dough at the ready, and it’s so unfussy.  🙂
I took it out too early (33 minutes)… Chris kept telling me to take it out, but it wasn’t dark enough. It was a little gummy inside. We ate it with butter for dessert. It has great flavor, even after only 1 day in the fridge.

Let’s see what day 2 tastes like tomorrow. Next time I’ll cook it for 35-40 minutes depending on the look.
I’ll take their advice and wake up early in the morning to bake one off and then leave it on the table until we get home. Then we’ll have it for dinner. Mmmmm.

Advertisements

One thought on “Artisan Bread (boule) in 5 minutes… sort of

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s