This bread is a crusty bread. If you are looking for a soft sandwich bread that's a whole different recipe. Sometimes I use a standard loaf pan. Sometimes I use a pot. Sometimes I shape and cook on a baking sheet. In all cases I use parchment paper so it doesn't stick.

This is the Artisan Bread in Five Minutes a Day recipe. Make a big batch of dough. Pop it in the fridge for up two weeks and use as much as you need for a given task. The older it gets the better it is for things like pitas and pizza crust instead of loaf bread.

Five minute artisan Bread, no kneed (four loaves)
Batch size: two one pound loafs
680 grams warm water
10 grams yeast
20 grams kosher salt
910 grams AP flour

• Add dry ingredients to a bowl and whisk to mix
• Add in the water
• Mix
• Let rest for 2 hours covered by a towel
• Place in fridge

• Line a baking sheet, loaf pan or pot with parchment paper
• Dust with cornmeal
• Cut what you need with kitchen shears
• Wet fingers
• Shape dough into a ball by stretching with the seam on one side
• Place in the parchment paper
• Preheat oven to 450°
• Dust dough with flour
• Rest for 45 minutes
• Slash dough
• Add steam to oven via a pot of boiling water on sam rack dough will go on
• Bake dough for 30-35 minutes
• Rest bread for at least 45 minutes.