The trick is to smoke the meat and not make the meat smoke


  Date: December 09, 2010
  Favorite: Baking
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.


This is the first bread that you make using Artisan Bread in 5 Minutes a Day and it uses the basic MASTER RECIPE. The steps are to flour your hands and the top of the dough in your dough pail. Then you measure off 1 1/2 pounds of dough per loaf needed. You form the dough into a ball and stretch it by pulling the top of the dough around to the bottom. You turn it 1/4 turn and repeat, all the while keeping it in a ball shape. This stretching takes under a minute. You then elongate the dough ball into an oval on a floured work surface and you add it to a 9” x 4” x 3” non-stick bread pan which has been sprayed with oil. It rises for about 1 hour and 40 minutes and you preheat the oven to 450 degrees during the last 20 minutes of this time. The loaf’s top surface gets dusted with flour and them slashed with a knife. The bread gets transferred to the preheated oven, in my case onto my pizza stone. You add 1 cup of water to a tray at the bottom of the oven to make steam and help make a crisp crust. You bake the loaf for 35 minutes, remove it from the oven and turn it out onto a wire cooling rack where the loaf cools to room temperature. You then have a wonderful golden brown loaf with great flavor and a crispy, but not too crispy crust. This is definitely not the bland white bread you get at the supermarket. To learn more about this great book be sure to click on the blog links above.
Recipe Source:
Alt image
Artisan Bread in 5 Minutes a Day

Artisan Bread in 5 Minutes a Day:

The Master Recipe - Page 26

The bread is shaped and baked using the Crusty White Sandwich Loaf Recipe - Page 43
  • Zero Tare Kitchen Scale
  • 9" x 4" x 3" W-S Gold Non-Stick Bread Pan
  • Emile Henry Pizza Stone