Artisan free-form loaf (Boule) from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (page 53) by Jeff Hertzberg and Zoë François

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parchment paper for cornmeal. See recipe for variations.

  • vickster on December 10, 2011

    Finally tried this. Followed their directions pretty much to the T the first time, except had to bake longer. Loaf was dense. Second time I let rest much longer before baking - about 1 1/2 hours and the last 20 minutes was in my warming drawer. The bread came out great!

  • mfto on March 29, 2011

    p 26 I finally get great bread after baking the risen bread directly on a pizza stone on the lowest oven rack. I preheat a La Cloche top only along with the stone and cover the dough with the top for 15 minutes, remove the top and move the bread directly to a top rack for 20 mins. This avoids a burned bottom crust and nicely browns the top. When you remove the bread from the oven you will hear the bread snap and crackle as it cools, a wonderful sound.

  • fprincess on October 15, 2010

    Fast & easy. Great crust. My everyday bread recipe. I cook it in a Le Creuset dutch oven.

  • Beeg on February 04, 2010

    Unbelieveably easy and delicious. This recipe has changed my thinking about baking bread.

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