I've made this about 4 times now (double mixtures). We go through a loaf a day with 3 kids hence it's great that it's so quick and easy.

I always use bakers flour as the crust is supposed to be the best.  This is the recipe I use allowing for the protein level.

Recipe for artisan bread here (how I make it anyway).
 
Put dry ingredients in bowl and mix together
6.5 cups (970 gms) Wallaby unbleached bakers flour **
16 gms dry yeast
15-20 gms salt depending on taste (I use 20gms).

Blitz turbo a few times to thoroughly mix the dry ingredients.

Add 3.25 cups water (810gms) lukewarm water **
Mix thoroughly on speed 7 for 2 minutes
DO NOT KNEAD the dough.
 
Once mixed put in 6L or so container with lid. Leave lid slightly ajar and put in warm spot for a couple of hours until fully risen. May take longer with current cold conditions. I left it out overnight once and didn't hurt. When fully risen it will start to "flatten" on the top. NFI what this means. Mine just stops rising.
 
Put in fridge.  You can cook at this stage but better to leave at least a day as flavours develop (I did of course cook a loaf the first time immediately after the rising time Smile emoticon)
 
When you want to make a loaf, dust top of dough with some flour. Have some baking paper ready. Oil hands with non-stick spray or oil. Cut off a chunk about 750gms. Roughly mold into shape by pulling tops around the bottom then put on baking paper. If you want to make more of a sandwich loaf put in a loaf tin instead. Mine is about 24cm long, 13cm wide and 7cm high. I use a strip of baking paper across the bottom and 2 sides to stop any sticking.
 
Cover with container or oiled gladwrap and rest for 90 minutes. Sprinkle sesame seeds on top, then dust flour and cut a few slices in top using serrated knife or scissors.  I don't always use the flour as I don't think it looks as good but it's supposed to help with the cutting.
 
Put glass half filled with hot water on bottom shelf of oven
 
Heat oven to 230 C.
 
Put bread in oven for around 30 mins until browned and cooked in middle (190-195 F in centre or cake tester comes out clean).
 
Remove from pan and put on cooling rack until at room temperature. Don't slice before cool.
 
 
Or to do as a "boule", as above but put on baking paper.
 
Don't need the glass of water. Preheat oven to 260 C with enamelled cast iron casserole dish.  After resting, cutting and sprinkling, *carefully* put dough, paper and all into casserole dish and put lid on.
 
After 20 minutes remove lid, reduce heat to 230 C and cook further 10 minutes or until cooked.
 
This last method gives the absolute best crust but is a pain for sandwiches.   
 

Don't say that! It's one of my other favourite cuts. My twice cooked BBQ pork belly is awesome (if I do say so myself  ) and always a huge hit at parties.

As I said, very impressed so I'll certainly keep making this - next a double batch for the fridge!

I'd also like to try their whole grain recipe. (Well actually 75% whole grain is the only one they have on the web).  I have a 20kg bag of hard wheat and obviously easy enough to mill this in the TMX. Need to purchase some Vital Wheat Gluten before I try it though.

Will keep everyone updated.....

tony

I made the "master" Artisan 5 minute recipe tonight. I only used the TMX to mix the ingredients but I'm still sure this saved a lot of work given how hard the TMX had to work at the end!

The only changes I made from the original were to use bakers flour instead of all-purpose, as they specifically mention you need to use unbleached all-purpose, and all of the "all-purpose" flour I found over here is bleached. My bakers flour is unbleached. I had to add and extra 1/4 cup of water per the directions on the site.

Well I must say this bread is awesome. For something so simple to make it came out spectacularly. I also used the dutch oven option as I don't have a pizza stone and the process with it seems easier.

In particular the crust is fantastic. The initial loaf has only a small amount left after minutes. Really should have taken a photo as with the sesame seeds on top looked great.

tony

How do you prepare it for them for 'normal' eating? My kids are 5 & 7 and used to the typical small tubs at the supermarket.

Using that recipe, with the variation discussed on one of the (many) pages of this thread to change to 90⁰ and 15 minutes.  I didn't think that this is how they're normally written (including by me with my recipes ). 

Also must remember next time not to put it in the Thermoserver before I put it in the fridge . I somehow forgot that it insulates and that would slow down the cooling heaps.....  Oh well, long day and was in a hurry to free up the TMX to make Pizza dough... yum...

tony

Can't say this is a recipe I'll be doing again. Goes against the TMX "creed" as it took longer than my usual pan recipe (basically the way Fast Ed does them), tasted a lot tougher, and was a nightmare to clean at the end. I really hate having to use my fingernails to scrub something clean!