The authors are now at work on a new book that focuses on whole grain and multi-grain breads. I got their first book from my public library and copied out the recipes that I thought I might want to try. I may still end up buying the first book, corrections and all. But I'm looking forward to their next book, too! Teresa

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.

Maryanne, don't worry, just go for it :) I baked up a small round loaf last night. I made the dough on Thursday and it rose way up in me container...sat on the counter for over 2 hours, but under 3. I just stuck it in the fridge. Last night, I tossed some flour on top of the dough in the container, to make it easier to grab a clump without sticking to my hand too much. Grabbed a knife and cut off a chunk. I never set the dough down, just worked it into a ball by pushing the sides underneath to make a ball. Kept doing that a few times, didn't need any more flour or anything. I set the ball on a piece of parchment that I had already laid on my peel. I let it rise for about an hour. I turned the oven on about 20 minutes before I wanted to put the bread in the oven. I put an 9" sq pan on the bottom shelf and the baking stone above. Set oven at 450. When I put the bread in to bake I put the 1C of hot water in the pan. I had second thoughts on how fast I did that ans was afraid that I wasn't going to have enough steam.....so I grabbed a handful of ice cubes out of the freezer and threw them in the bottom of the oven also. The oven spring was wonderful. Here's my bread... When I took the bread out of the oven (I used a digital thermometer to test for 200 degrees in the middle of the loaf) the bread really did talk to me. Made all these crackeling noises... knew then it would be good. It was! I used to love some hard rolls that a certain restaurant made that had a thin crispy crust and a nice moist interior, this bread comes as close to those wonderful rolls as any I've ever made. I'll make some dinner rolls with it soon. And talk about easy....................... duh! I think someone already posted the challah recipe. It's a richer dough to begin with and because of the eggs in it, you need to use it up in 3-4 days. Nancy

blueheron, Did you use course salt (kosher or sea salt)? The dough should be wet but not so wet you can't do anything with it. I mix the ingredients in my KitchenAid just until blended then dump it into a big stoneware bowl I've got. I leave it on the counter, loosely covered with plastic wrap, for 2 or 3 hours. Then I deflate it with a plastic spatula (really, the thing from my rice cooker) and dump it on the well-floured counter (since I'm usually baking one loaf that day). I keep a spice jar (that once held sesame seeds) about half full of flour and shake enough flour onto the dough that I can touch it without sticking. I cut off a lump - sometimes 1/4 sometimes 1/3- with a bench knife/scraper then scoop the rest of the dough into a container with a loose fitting lid for it's fridge time. I use a piece of cornmeal sprinkled parchment paper on a flat cookie sheet and let it sit for about an hour. I preheat the baking stone, sprinkle the slash area with the flour (from the spice jar) and cut with a sharp paring knife -somtimes freshly run through the sharpener gadget. I cut about 1/4-1/2" deep then slide the paper onto the stone (and of course add the water to the other preheated pan). I think a lot of it is not adding too much flour to the interior of the dough. Disclaimers: I use KA bread flour - haven't tried any others yet. I also live at 7000' elevation in a very dry climate with a generally cool house. I haven't made the bread anywhere else, so YMMV.