Their technique couldn't be easier. The only special equipment needed is a large enough container to hold your four pounds of dough in the refrigerator.
Master Recipe, directly from the Artisan Bread in Five Minutes a Day website.
Makes 4 loaves, slightly less than 1 lb. each.
Note: The recipe is easily doubled or halved. Use the dough in 1-pound (grapefruit-sized) portions over the next 14 days.
• 3 c. lukewarm water
• 1 1/2 tbsp. granulated yeast
• 1 to 1 1/2 tbsp. kosher salt
• 6 1/2 c. all-purpose flour
- In a 6-quart bowl or, preferably, in a lidded food container or food-grade plastic bucket, stir together the water, yeast and salt.
- Mix in the flour — kneading is unnecessary.
- Allow this to rise, covered with a lid that’s not completely airtight, at room temperature for about 2 hours. Refrigerate the dough and use over the next 14 days. Do not punch down the dough before using it.
In the Crockpot from Star Tribune (2013)
"On baking day, dust the surface of the refrigerated Master Recipe dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Place the shaped ball on a strip of parchment paper wide enough so there is 1 inch on each side. (No need to let dough rise.)"I have found that you may omit the additional flour dusting.