This recipe is adapted from the book “The New Artisan Bread in Five Minutes a Day” book. The book is quite good and I certainly recommend buying a copy! The rye and whole wheat flour is from my grain CSA. The unbleached white flour is from Grainworks. I use a pizza peel and pizza stone to bake the bread. You can use a baking sheet but you won’t get the nice crisp crust. However, if you are just starting, don’t buy the extra items until you know you’ll continue with it! For mixing the dough, I use a stock pot. 😉 I use a chop stick to keep the lid from sealing.  
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home BakingWorldCat•LibraryThing•Google Books•BookFinderÂ
Ingredients
- 3 Cups Lukewarm water 100F
- 1 Tbsp Yeast Normal yeast, not any special kinds
- 1 Tbsp Salt Kosher or other non-processed salt
- 1 Cup Rye Flour
- 1 Cup Red Fife Flour Whole wheat with bran
Servings:
Instructions
- In a large container with a lid, mix together water, yeast and salt.
- Add flour with a big spoon. Do not kneed or fold. Do not mix it too long, just enough to get everything together.
- Leave on the counter for 2 hours. It will be ready once the top is somewhat flat.
- Put in the fridge. It can be used for the next 14 days. The lid should be propped open for 2 days. Then, the lid can more tightly fit on the container.
- Put the dough onto the baking sheet or pizza peel. Make sure that there is enough flour/corn meal so that as the loaf expands, it will not stick
- When ready to bake, take out 1/4 of the dough (I usually gently cut the dough with a knife into quarters while in the container. That way you can determine how much dough to take out.) Very quickly, form the dough into a circle by pulling the edges under the loaf. Do not work the dough too much! You need the air bubbles.
- Let rest for 40 minutes (minimum). Cover with a dish cloth if your kitchen is quite dry.
- Once the bread has rested, use a knife to slash to top. Use any pattern you like but make 3 or 4 slashes that are 1/2 inch deep.
- Preheat oven to 450F. Place an empty metal (note: metal) broiler tray in the oven on a shelf where it won't interfere with the bread. I place mine below the shelf with the baking stone.
- To bake the bread: quickly transfer the bread from the pizza peel to the baking stone (it should slide off with a bit of a jerk to pizza peel). If using the baking sheet, place the sheet with the bread in the oven. Then, quickly pour 1 cup of boiling water into the broiler tray (some will evaporate right away). Close the oven door!
- Set the timer for 35 minutes (approx.). When the bread is ready, if you used a baking stone, reach in a grab the loaf with oven mitts.
- Have a wire rack ready.
- If you used a baking sheet, simply take the baking sheet out of the oven when the bread is ready. Transfer to the wire rack. If you used a baking stone, reach into the oven with oven mitts. Grab the loaf and place it on the wire rack. Turn off the oven and let the baking stone cool (it's too hot to handle and you don't want it to cool down too quickly).
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