The year 2007 was a good one for me for lots of reasons. Here’s one: It’s the year I got good at baking homemade bread thanks to a simple discovery that would go on to revolutionize the world of home baking.

Presented in their book, Artisan Bread in Five Minutes a Day, authors Jeff Hertzberg, M.D. and Zoë Franḉois stated that anyone with an oven, flour, yeast, salt, and water could make authentic, artisan bread in just five minutes a day.

fresh-yeast-bread

Within hours of getting my hands on that book, I was onboard. My first attempt was ridiculously easy. And so successful I shocked myself and my family! A more delicious loaf of bread I cannot buy anywhere. And why would I, when I could now make it myself for about $.40 a loaf in just five minutes a day?

I must admit that the exact terminology, “five minutes,” might be a stretch, but here’s how that term has come to be: Jeff and Zoë have honed this method to taking about 15 minutes to mix up a big batch of bread dough, which after it its first rise, sits in the refrigerator for up to two weeks.

When you’re ready to bake a loaf, it takes all of about five minutes to reach into the container, tear off a pound or so of dough, shape it and get it oven-ready. That’s where the “five minutes a day” comes into play. It’s the amount of daily labor required.

I have used the method, but not baked every single day, since 2007. My husband could only dream of such a thing, that’s how much he loves this rustic, homemade French bread. It reminds us of our trips to Paris and the neighborhood bakeries where Parisiennes stop in every day to pick up fresh bread.

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