Mmmm…Smell that fresh bread!
A friend recently shared with me this new concept in bread-making that she had been trying.
It’s taken from this book, Artisan Bread in Five Minutes a Day. I must say though that the title is a bit misleading…it really takes much less time…like about 30 seconds.
She offered to let me write down the recipe but I declined because I told her that I would definitely be ordering the book. The next day it was all I could think about so I had to call her and say, “I really do want to write down the recipe!” She brought her book right over and let me borrow it until mine arrived.
All I can say is that it is amazing! Mixing the dough is quick. You mix up enough (no kneading) for four loaves. This dough can be kept in your refrigerator for up to two weeks. When you want a fresh loaf you literally grab a handful of dough, cut it off, shape it into a round loaf (this is what takes 30 seconds), let that sit for 1½ hours, bake at a high temp for 30 minutes and then…oh, my!…you have the best, fresh loaf, with a slightly ‘crusty’ crust, to put right on your dinner table.
The book is full of a variety of recipes that work with the master recipe as well as a few others but, so far, I’m just stuck on this one.
They have a blog here. You’ll notice one of the tabs there, on their blog/website is for ‘errors’. If you purchase a book that is a first printing, you will need to print off their list of errors. The list looks daunting but it is mostly the same errors that are consistent throughout each recipe, so they are mentioned repeatedly.