3 cups lukewarm water

1 1/2 tablespoons granulated yeast (can decrease to 1 tablespoon if you prefer t

he flavor of slower-risen doughs)
1 to 1 1/2 tablespoons kosher or other coarse salt (adjust to your taste)
6 1/2 cups unbleached all-purpose flour
Cornmeal for the pizza peel
And then, you know the drill. Mix with a spoon in a food-safe bucket, let it ri
se at room temperature for 2 to 5 hours, then into the fridge for two weeks. Te
ar off chunks, shape, rest, and bake as needed. And you all know you can decrea
se the yeast (http://www.artisanbreadinfive.com/?p=85) and the salt if you like
it. Details in the book.
But there it is, pretty much.\\\\\
\
Artisan Free-Form Loaf (Boule)
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I ve heard a lot of good things about the Artisan Bread in Five Minutes technique f
rom other bread bakers on Twitter and I couldn t wait to try it for myself. I dec
ided to start with the master artisan free-form loaf. So far this method lives u
p to its name. Basically, you make the master dough, let it rise for a couple of
hours, then store it in the refrigerator for up to 14 days. When you want to ba
ke bread, just take out the amount of dough needed for a particular recipe, shap
e it, let it rise and bake it. How easy is that? There are a couple of other ste
ps but you get the gist. ABin5-master-loaf09
Edited 8/4/2013: I made this loaf again and adapted the ingredients a little. Ba
sically, I cut the formula in third, used less water and yeast and a little more
flour. I also changed the order of the ingredients. I prefer to mix the dry in
gredients first, then add in the wet ingredients. However, if you are using act
ive dry yeast instead of instant yeast, add it to the lukewarm water and then mi
x it with the flour and salt. The original version makes four 1-pound loaves. I
f you want to make that version, refer to the list of ingredients here. To make
one 1 1/2-pound round freeform loaf, use the following formula. The directions
are basically the same for both versions, but you use all of the dough in my ver
sion instead of cutting off part of it and putting the rest back in the refriger
ator.
Artisan Free Form Loaf (Boule)
Adapted from Artisan Bread in Five Minutes by Jeff Hertzberg and Zoe Francois
Makes: One 1 1/2-pound Round Boule
Ingredients:
2 1/4 cups (315 grams) all-purpose flour
1 teaspoon instant yeast
1/2 tablespoon Kosher salt

1
1 1/4 cups (237 -281.25 grams) lukewarm water *
Cornmeal for dusting pizza peel or parchment paper
* Depending on the type of flour used, it could absorb more or less water.
Directions:
First Step: Mixing and Storing the Dough Measure the flour (with dry-ingredient
measuring cups), using the scoop and sweep method. Basically, you just scoop up
the flour, then sweep off the top with a knife. Mix together the flour, yeast an
d salt in a large bowl. Add the lukewarm water (about 100 degrees F.) Use a woo
den spoon or a Danish dough whisk to thoroughly mix the ingredients. I mixed the
dough with a wooden spoon, and it worked just fine. However, if the dough becom
es to stiff to handle with the spoon, you can reach into your mixing bowl with w
et hands and finish mixing the dough, but there s no need to knead it. Do this unt
il everything is moist and you have a dough that is wet and loose. I mixed every
thing right in the container which makes it really easy to clean up.