Sunday, July 2, 2017


This dough has CHANGED MY LIFE! I always thought making bread was so hard and all that kneading... no thank you! Until, I came across Artisan Bread in 5 minutes a Day on the back of my favorite bag of flour, Gold Medal Unbleached All Purpose, of all places. 

So if you pick up a bag of Gold Medal flour you'll see the recipe that inspired all of these delicious NOMS! 

I do make my "Master" batch a little different then the back of the bag. You can watch the video on how I pull it all together, and the technique on how to form the Artisan "loaf".

Here's what you need:
1 scant tablespoon granulated yeast (you can increase to 1 1/2 Tablespoons if you prefer a faster rising dough)

1 scant Tablespoon sea salt or other course salt (adjust to your taste)

3 cups (1.5 lbs.) lukewarm water

6 1/2 cups (2 lbs.) unbleached all-purpose flour

Here's what you do:
Mix in a food-safe bucket (that fits your fridge), let it rise at room temperature for 2 to 5 hours, then into the refrigerator for up to 14 days. When you want fresh bread or any other of the yumminess that's below, just flour the surface where you are going to "tear off" about 1 lb. or the size of a grapefruit of dough, shape, rest, and bake.
Preheat your oven to the highest setting, I use my broiler. Preheat after you shape your dough, and while it is resting. After 10-15 mins of resting, flour a sharp knife and "slash" the surface of the dough on top. This helps the moisture to expand so your bread has a nice artisan shape. If you want to add seeds and/or nuts to the top, brush water on the top of the dough, then add them to the moisten top. Drop the heat to 450°f and bake for 30 mins. 

For the Pizza Crust:
When making pizza tear off the appropriate amount of dough, for a small personal size pizza I use a kitchen scale and measure about .5 to .6 in lbs. For a large pizza I use 1 lb. roll the dough to fit your pan. Top with your favorite toppings and bake until the crust is to your liking, I bake for about 20-25 mins. 

You will not be disappointed in the wonder versatile dough! Try it, and let me know what you think about it? I will forever make my own bread now. I'm on a mission to make a whole wheat version... let the testing begin!

Much Love my sweet friend ~ Des!

Another recipe that is a must try with the dough.... Thank me later :) 


  1. LOVE THIS!!! You're so creative!

    1. 😘😘 You're so sweet! Thank you for all your support!

  2. This looks terrific! How is the whole wheat testing going? Did you have to add gluten to it to make it rise enough?

    1. Cyd, I have had to add gluten. Which I don't mind but I don't always have it on hand so...

  3. Will this work halved? I have a family of two. :)

    1. Absolutely! The dough will stay good in the fridge for up to 14 days. I haven't gone that far but I have had it in the fridge for 10 and it's really good almost like sourdough!