Five Minutes a Day for Fresh-Baked Bread

**Luckybustert** · 06-26-2010, 09:27 PM

Has anyone tried this? Five Minutes a Day for Fresh-Baked Bread The “6-3-3-13” rule sounds almost too easy!

**Contrary Housewife** · 06-26-2010, 10:13 PM

I did for a while. The premise is that you use a "starter", kind of like those "friendship bread" mixes that used to be so popular. These are known in the professional world as "biga". You mix up a big batch of dough, set some aside in the fridge when you make your loaf. Next time you want bread, you separate the biga, take some for your loaf, and add more flour and liquid to the starter. 5 minutes a day is maintenance, it doesn't really cover the bread making part of it.

I just found I was not making bread often enough to keep it around.

**Paws** · 06-27-2010, 12:30 AM

I've never made bread like this...but it does sound -very- interesting...I may try this, sounds do-able...
I make sourdough bread about once or twice a week now, so I'm used to keeping something going in the fridge.
The starter I use now is not near as high maintenance as the one I originally used.
Potato flakes and milk aren't used...only flour and water...so much more cost effective. I don't have to bake bread and feed it every three days also!

**sinopa27** · 06-27-2010, 01:08 AM

omg!! This is a sign!! I was just reading the article this bread recipe came from and was thinking about going ahead and doing it. It is basically the dough is made and kept in the refrigerater. Low mainantence. Just shape dough, let rise and bake. I am sure it is delicious. I hope to try it next weekend when I am off for 3 days and can experiment.

**Saule** · 06-27-2010, 01:36 AM

Right now I don't have enough room in the fridge, but I've done this and it works really well. I think the bread you bake after a few days tastes better, it's had time to develop. This is a bit easier then using a biga - you really have the dough ready made. I like making a small loaf so that the bread is really fresh, or just making dinner rolls or sandwich rolls.

I have the cookbook, and I understand they have a new one now that has more whole grain and gluten-free recipes.

**Luckybustert** · 06-28-2010, 01:29 AM

Originally Posted by Saule

Right now I don't have enough room in the fridge, but I've done this and it works really well. I think the bread you bake after a few days tastes better, it's had time to develop. This is a bit easier then using a biga - you really have the dough ready made. I like making a small loaf so that the bread is really fresh, or just making dinner rolls or sandwich rolls.

I have the cookbook, and I understand they have a new one now that has more whole grain and gluten-free recipes.

Have you ever made gluten-free bread? I'm curious if there's any difference in taste.

**trying to be frugal** · 07-08-2010, 08:02 AM

I have done this before but forgot all about it. Thanks for sharing it with us. I am going to start a new one today. I am also going to start the whole wheat sandwich bread recipe from the article. I am grinding my own whole wheat flour though.

**nadine64** · 07-08-2010, 08:28 AM

Thanks for sharing this! I will definitely try it.

**monkeywrangler71** · 07-08-2010, 09:14 AM

I'm going to check if I have enough flour to try this today. My stand mixer and bread pans are all in storage, so I didn't want to make regular bread (all that kneading by hand, no thanks).

**Saule** · 07-08-2010, 08:59 PM

Originally Posted by Luckybustert

Have you ever made gluten-free bread? I'm curious if there's any difference in taste.

I'm sorry, no, I have not yet tried the gluten-free. Here's a link to the authors' website with further links to gluten=free topics and recipes, perhaps these will help you decide whether to try this,
Artisan Bread in Five Minutes a Day Search Results gluten-free

**monkeywrangler71** · 07-09-2010, 12:18 PM

Update:

YUMMY

**baxjul** · 07-09-2010, 01:20 PM

Okay. I'm going to do it. Quick question, before I read the recipe again... what do you keep the dough in, in the refridgerator?

**Luckybustert** · 07-10-2010, 12:34 PM

The article recommends a "5-quart bowl or, preferably, a resealable, lidded container (not airtight — use container with gasket or lift a corner)." Also says do not use a container with a screw-cap lid.