i made my first batch with 1 cup of ww flour, 5 1/2 c unbl bread flour, 3 c water, 1 1/2 T yeast, 1 1/2 T salt, mix well, let sit 2 hours on counter..then refrigerate..i used a 5 qt ice cream bucket. pull off 1/4 to 1/3 to bake..use 1 c hot water in a pan in the stove to add steam when putting loaf in on stone or in a pan..or rolls.. allow cool bread to warm and rise until about double. preheat oven well. 450 for 40 min for most breads..20 min for most rolls..can reduce temp for smaller rolls to 350 but cook the 40 min. 425 to 450 for pizza..probalby most flatbreads as well. flour or cornmeal give a firmer crust..none makes a softer crust..experiment with flours and coatings..with flour..slash crust before baking

Hi Earl. You're preaching to the choir around here. Many of us make the Artisan Bread In Five Minutes A Day. If you do a search on the forum there will be many many threads mentioning it. It's rare a day goes by when someone doesn't talk about it. If you check out the what's for dinner threads, there is usually some of it shown or mentioned on each of those threads. If memory serves, the current thread has a nice hunk of it sitting next to some lobster bisque....mmmm. It's great and sure nice to be able to make a loaf any particular evening. Btw, it is considered a no knead bread. Thanks for spreading the word. We are right there with ya.

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.

I am a binge challah baker from the abin5 book. Four challahs today-now are in the freezer. I, there is a lot of info on artisanbreadinfive.com that isn't in their books-especially their listing of publishing errors They call it errata ,on the web. I know you bake beautiful things. You might like to take a look at zoebakes.com, which is Zoe's own website-she is a pastry chef. Haven't tried ww as I am stuck on challah.