The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


rainwater's picture


I've been reading a few posts, and since I'm not totally comfortable with the jargon-which will probably be cleared up once I receive my new bread books-I have a question about refrigerated dough. Am I to understand that it's possible to whip a big batch of dough, portion it, put it in the refrigerator, and bake one loaf at a time during the week to keep fresh bread a daily occurance?

LindyD's picture

Welcome, Rainwater.  There are tabs at the top of the TFL home page which will take you to the FAQ and Handbook sections, which should help with the jargon...and more.

The dough you write about sounds like the Artisan Bread in Five Minutes a Day method.  Here's a direct link to their site where you'll find tons of info.

swtgran's picture

I use all but what I want to keep going to make up lots of small loaves with different add ins.  I then freeze the loaves.  Then I have hostess gifts, quick breakfast breads to take to church, give aways just because, fast supper bread, etc. 

ilovetodig's picture

You can also go to The Mother Earth News magazine site and there is an lengthy article about the Artisan Bread in 5 MInutes a Day with recipes from the book.  (Sorry I don't know how to show the link so that you can click on it).  I've made this bread often and it does well.  I usually have to let it sit when rising for longer than the book says to, but it does allow a person to have good homemade bread with a minimum of work and time.