Recipe for homemade bread using yeast, kosher salt, unbleached flour, and cornmeal, from Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking, by Jeff Hertzberg, M.D. and Zoë Francois.

Five minutes is listed as the “prep time.” The dough must rise 2 to 5 hours, be refrigerated 3 hours or overnight, shaped, rested 40 minutes, the baking stone preheated for 20 minutes, and bread baked at 450° F. for 30 minutes.

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