This is the recipe for basic plain white bread from Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. I’m about to finish up my second batch of this and am as pleased as I was with the first loaf. I used a pizza stone and pizza peel, which makes it very easy. I think the preheated stone is essential to getting the good crust. They suggest you can use the back of a cookie sheet for a peel if you don’t have one but it won’t be quite as easy to handle. They also suggest you can use a cookie sheet lined with parchment paper or a silicone baking mat if you don’t have a baking stone but you won’t get as nice a crust.
Master Recipe for Artisan Bread
- 3 cups lukewarm water
- 1 1/2 Tbs yeast
- 1 1/2 Tbs salt
- 6 1/2 cups unbleached all-purpose white flour
- cornmeal for the bread paddle
The book has a bunch of great sounding recipes although I’ve only tried the basic one so far. Other recipes include Italian semolina bread, 100% whole wheat sandwich bread, olive bread and deli-style rye bread. There are also recipes for things to make with the bread, including various sandwiches, spreads and stews.