The master recipe: artisan free-form loaf (Boule) from The Best of Artisan Bread in Five Minutes a Day: Favorite Recipes from BreadIn5 (page 64) by Zoë François and Jeff Hertzberg

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.

  • jhavens on May 15, 2026

    I have been making this and having dough in my fridge for months. This is my go to way to having regular loaves of bread. I have moved to making it in the multicooker (ninja foodie) on steam crisp function to avoid heating up the kitchen. This recipe has substantially upped my bread making game.

  • anya_sf on March 10, 2022

    I made 1/3 recipe, still a relatively small loaf. Chilled the dough 2 days, let it rest 90 min after shaping. The bread was flavorful with a medium crumb and crackly crust. Delicious, although longer-aged dough would be even better.

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