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Photo by weeble

Cooking Level: Expert

weeble is looking for: (4 recommendations)
I bought a copy of "artisan bread in five minutes a day". is anyone familiar with this book? these methods. i'm intrigued I must say. I've read the book from cover to cover and really want to make bread! it sounds so easy :) they say to use a 5qt or larger plastic bucket or container with a lid (not airtight). what kind of lid is not considered airtight? i'm kinda stumped on what kind of container to use. it also sounds like i'll need a peel. I think I can find one of those easy enough. anyone with any info or experience with these methods? ThanksAmunch!

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Last updated: Sep. 18, 2013 4:03 pm
Posted: Sep. 18, 2013 11:09 am
Commented by: Jan Reither
Sep. 18, 2013 11:14 am
Look on King Arthur's flour site they sell everything for bread baking
Commented by: Linda (LMT)
Sep. 18, 2013 11:16 am
One of my favorite cookbooks! Love the recipes and love the bread. For the container I use a Tupperware type cake container and use it upside down. Perfect. I just lay the lid on top without pressing it to "seal" it. If you don't think you'll use a full recipe in time noted make half the recipe.
Sep. 18, 2013 11:27 am
thanks linda. I thought of halving the recipe just to start. so basically any type of plastic container will do, just lay the lid on top, not snapping it shut?
Sep. 18, 2013 11:44 am
weeble, I have only made the basic recipe from this book twice, and I used a very large plastic pitcher which had a top that you could turn to close the spout or open it. It was easier to find room in my refrigerator for the tall pitcher than a bowl. But as was pointed out, make sure you can leave it in there for days, because of the plastic factor.
Linda (LMT)
Sep. 18, 2013 12:01 pm
Yes, I just lay the lid on top without snapping shut so it can breath a little. Your going to love the book and the recipes!
Sep. 18, 2013 12:30 pm
linda, I bought this book last yr. i read it from cover to cover. and every now and then i pick it up and get inspired, but always chicken out. i'm terrified of yeast. let's say having used yeast probably 10 times, two recipes have been edible! LOL this is why this method appeals so much to me.
Commented by: Celeste
Sep. 18, 2013 11:29 am
Try your local restaurant supply for something along these lines:
It's A New Day
Sep. 18, 2013 11:37 am
I wouldn't use anything that isn't food grade plastic.
Sep. 18, 2013 11:42 am
thanks celeste:)
Sep. 18, 2013 11:43 am
oh no, of course not, its a new day. but thanks for the reminder:)
Sep. 18, 2013 12:11 pm
Check on the King Arthur Flour site to see if one of their bread baking sessions will be held in your area. When they were in my area several years ago, I took in a session of artisan bread baking, and loved it!
Sep. 18, 2013 12:28 pm
thanks sueb, but I live in Canada, and have never heard of king Arthur flour til I joined this site yrs ago. I don't think they do sessions in Canada. :(
Sep. 18, 2013 1:51 pm
Any large food-grade container should work. My mom used to raise bread in a canner (in the off-season). I use a large casserole dish that has a lid. If you look around your kitchen, you'll probably find something. I wouldn't commit to a specialized container until you've tried making it a few times.
Sep. 18, 2013 2:08 pm
thanks elle! i'll do just that. I declare hunting season in my kitchen! LOL
Recommended Recipe:
Photo of: No-Knead Artisan Style Bread

No-Knead Artisan Style Bread

Submitted by: Jewissa 
Home Town: Livermore, California, USA
Living In: Davis, California, USA
This crusty bread gets its complex flavors and chewy interior from a long, slow fermentation--just like you'd get from an artisan bakery. 
Recommended by: Elle
Sep. 18, 2013 1:54 pm
Sep. 18, 2013 4:03 pm
^^ I have tried this recipe and most seem very similar. I left the dough covered in plastic wrap in the refrig overnight and then made the bread the next day. I am not a big fan of leaving yeast bread at room temp for 1-2 days. In the summer with the heat/humidity, you could also start growing mold in that time. Leaving if for a very long time sounds more like the recipe for sourdough bread. Artisan bread recipes I have seen are most the 'no knead' type.
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