I am so encouraged by all of you who joined in the experiment to try the Artisan Bread in 5 Minutes a Day.
In her comments, Tonda shared this video link, where the authors demonstrated this technique. Thank you so much for that link, Tonda! I believe it will turn my marginal results into much better bread!
Now I’ve seen that wet dough and know that it really must be a wet dough. In my experiments, I was going after a stiffer dough. Yes, wet, but stiffer. Granted, the video shows all-purpose flour being used which would have a hard time making a dense, heavy loaf anyway. 
Also, the video technique differs from the article’s technique, which makes me a little uncertain of which way to proceed.
1) The article said to let the just-mixed dough rest for up to 5 hours, to let the dough expand and then collapse, then refrigerate. The video said the just mixed dough should go right into the refrigerator.
2) The article said to let the dough (shaped into a loaf, about to be baked) rest for 1 hour and 40 minutes. The video said to let it rest for 20 to 40 minutes.
Perhaps these differences were related to using all-purpose flour v. whole grain flour?
A little bit about the three batches I’ve tried. Even though my results were okay, I know they can be better. When I used sprouted emmer wheat and sprouted kamut in two separate batches, side by side, I saw a huge difference in the way the flour behaved. Using the called-for amount of flour, kamut made a dry dough and emmer made a very wet dough. I added 2-1/2 cups more flour to the emmer bread batches. As I said, I was going after the dough that would hold its shape, yet still be wet. Both of these pictures show breads made with sprouted emmer wheat, one was sandwich bread and one was pizza crust. The pizza crust looks pretty but it was hard. That was okay; we like a crunchy crust. But it was a little too hard.
I suppose it comes down to knowing what dough works with this technique. I will have to lay most of my previous bread baking knowledge aside and learn what works for this kind of bread. If this bread can be a help to us in our homes and kitchens, that is very exciting! I’m willing to learn and incredibly thankful for each of you who are joining me on this journey.
Here are links to the beautiful breads made by commenters following this technique:
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Hi Wardeh! I tried it too, but am still tinkering with it, will report back later with more of my results. I started conservative, went with 1/2 batch and used white bread flour, to see how that went before venturing into whole grains, since I know it’s harder to be successful with those.
I agree, you sure have to set aside your existing bread making instincts. My 1st loaf turned out nice, heavy, but good texture. My 2nd loaf, I forgot to slash, so it expanded oddly and I think that made the bread too dense, and dough-ey after it cooled.
I now have a 2nd batch in the fridge, using some whole wheat, honey and herbs. I love SueEllen’s idea of using a cast iron skillet– I don’t have a baking stone either, so was using a cookie sheet.
The promise is alluring– having time to make fresh bread after work on weeknights would be great! But, it sounds like the rise time for whole grain is 1.5 hours, which is a bit long– I’ll have to rush right to it when I get home. But I’m going to keep trying, and pizza dough and cinnamon rolls on demand would be fabulous too!
Thanks for pointing out the article!
Love, Michelle
Wardeh,
Hi, I made the artisan bread again, this time remembering to take pictures. You can find them on my blog–www.tiffanystable.blogspot.com
As I commented on my blog, I liked the bread much better after the dough sat in the fridge for a week.
Thanks again for the recipe, this is one I will use over and over again.
love,
Tiffany
Your loaves are beautiful! Love, Wardeh
Michelle, thanks for sharing your trials! I like the cast-iron skillet idea, too. I hope your second batch turns out wonderfully!
We have had some good batches. Of all the sprouted flours I’ve tried (spelt, kamut and emmer), the spelt makes the most wonderful bread. It is soft, light and chewy. A favorite for sure! The emmer tends to be heavy and the kamut tends to be dry. Could be other factors, too, I’m still not sure of my way around this recipe!
Let me know how your next batches turn out?
Love, Wardeh
I’ve been lurking here for awhile (I think I made a couple of comments a few months back), but this topic prompts me to share my 5 minute bread story. I made it with spelt, and got a nice little loaf … it felt like a nice whole grain sandwich bread, even though each slice is much smaller than store-bought slice. It tasted salty to me, so I will try cutting down the salt next time. The crust wasn’t too hard, so even the kids ate it.
Christie, that is awesome! Thanks for commenting! Love, Wardeh
Wardeh, God bless you. I have been look for a easy way to make bread. And for sewing tips. I have just found u by the grace of the Lord. Could you let me know what spelt is ?? I make my breads with flour all purpose , rye and white. I am going to give this one a try. I enjoyed your website and plan to come back check out your ideas. My u and family be blessed always.
Hello, Cindy! Spelt is another of the gluten grains. It is an older variety than the wheat we typically find nowadays. I love it! You would find it in a health food store, either in whole grain or in flour, in the bulk section. Read this (Whole Grain Primer) for a little bit more about it. God bless you, too, Cindy! Love, Wardeh