The master recipe: Artisan free-form loaf (Boule) from Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking (page 26) by Jeff Hertzberg and Zoë François

  • cornmeal
  • granulated yeast
  • unbleached all-purpose flour
  • EYB Comments

    See recipe for variations.

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

    See recipe for variations.

  • Paulacastillo on June 23, 2021

    For years I had wanted to make bread and didn't because honestly dislike kneading. Then in 2014 I heard about the book on NPR's splendid table. This master recipe is our daily bread, literally. It's a decent boule for the effort, but the dough makes for outstanding pizza. And that is the genius of this recipe - not only is it knead-free, but also, depending on how you cook it you can make many variety of breads and even pizza.

  • Hannaha100 on April 04, 2020

    This was delicious and enjoyed by all. Pretty easy to make - I used dried active yeast. Heated a metal roasting pan instead of broiler and a metal baking tray instead of baking stone. Baked at 210C fan. Used half wholemeal half plain flour. Made 4 loaves, we have two portions of dough in freezer. A touch salty, might reduce next time.

  • Shelmar on September 06, 2019


  • mfto on February 09, 2019

    When I learned that the recent editions of this book listed ingredients by weight, I bought the kindle edition. There are a few additions but the basic recipes have not been changed except for weights, The all-purpose flour weight for this recipe is 2 pounds or 920 grams. Also the yeast is reduced to 1 tablespoon.

  • 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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Reviews about this recipe

  • RecipeGirl

    ..the instructions were explicit, yet simple, and though they’re long… the method really was very quick and effortless. The freshly baked loaf was… crusty exterior and perfectly baked inside.

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