Haha Trudy-based on yours and Linda's experiences I can see the headline now: "Artisan bread in 5, fast but deadly method!" virginia-funny you should post that. In searching artisan breads yesterday I came across the Mother Earth website which prompted me to remember how much I liked that magazine when I'd read a copy a year or so ago. I promptly ordered a subscription and am anxiously awaiting the first issue. As far as the method of adding the yeast goes...like skeip said: "Bread isn't like "baking", there is no chemistry, it's yeast, flour, water, salt and flavourings." That's a great thing for me since I get so distracted around this house, I nearly always forget to do something in the order the recipe calls for and so far (knock on wood) I've been lucky to have good results the majority of the time! Robin

Hi Maggie, here is the recipe. There was also a link to a video somewhere... From Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007). Copyright 2007 by Jeff Hertzberg and Zoe Francois. Serves 4 Note: This recipe must be prepared in advance. 1-1/2 tablespoons granulated yeast (about 1-1/2 packets) 1-1/2 tablespoons kosher salt 6-1/2 cups unbleached flour, plus extra for dusting dough Cornmeal In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid. Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.) When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and repeat oven to 450 degrees, preheating baking stone for at least 20 minutes. Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it's not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom. Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day's storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour. Using a serrated knife, slash top of dough in three parallel, ¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.

Wow, Nancy! You really went all out, homemade bread and everything! Looks fantastic! I like your idea of using the bacon press for a weight. I am making mufulettas for Sunday, as I know many are. I have to drive to a markt 45 minutes away today to get mortadella, tho! Ah well, it will be worth it. Cathy, I do the same as you with the bread. I don't think there is a wrong or right, just personal preference. Linda

I haven't had as good results with 5 Min. Art. Bread as I have with the No-Knead overnight method. But one thing I have loved making with it is pita bread. Very easy, and it makes the house smell wonderful!