Artisan Bread in Five Minutes a Day
  • 3 cups lukewarm water
  • 1½ tablespoons granulated yeast (2 packets)
  • 1½ tablespoons kosher or other coarse salt
  • 6½ cups unsifted, unbleached, all-purpose white flour, measured with the scoop and sweep method
  • Cornmeal for pizza peel
Other Items you will need:
  • container to stir and raise dough in – approximately at least 12” in diameter and 12 – 14” tall with a loose fitting lid
  • Pizza Stone
  • Pan or Pie Plate for holding water in 450 degree oven
Remember this is not a traditional dough recipe, so when you read the following steps don’t laugh, throw up your hands or question . . . it does work!
  1. In large container mix the water, salt and yeast. Stir.
  2. Add the flour and stir with wooden spoon until all flour is
  3. incorporated into the wet mixture.
  4. Cover lightly.
  5. Let rise on counter for 2 hours. Do nothing with it – just let it sit.
  6. After 2 hours on the counter, punch down the dough 2 or 3 times and then place in refrigerator for at least 3 hours.
Now the fun part!!!
  1. The dough is very moist, so wet your hands under water before working with the dough.
  2. Place a decent amount of cornmeal on a cookie sheet or pizza peel.
  3. Take the dough from the refrigerator and pinch off ⅓ of the dough (about the size of a very large grapefruit).
  4. Work this in your hands to form a nice domed ball.
  5. Place the dough on the cookie sheet.
  6. Let rise for 40 minutes.
  7. During the last 20 minutes, place the pizza stone in the oven and preheat to 450. Position the shelves in the oven so the bottom one is on the lowest position and the top shelf is one down from the top. Place the stone on the top shelf.
  8. After the 40 minute rise, take a knife and make 2 or 3 slits in the top of the dough (1/4 inch deep). These help the steam escape from the loaf of bread.
  9. Place some cornmeal on the stone and then place the bread on the cornmeal.
  10. Pour 1 – 2 cups water in pie plate and place it on the lower shelf.
  11. Bake the bread for 30 minutes.
  12. Take the bread off the pizza stone and let cool on a wire rack.
Recipe by Sunflower Supper Club at