Artisan Bread

I recently mentioned my new cookbook, Artisan Bread in Five Minutes a Day.  Well, I'm back to report that it works!  I mixed up my first batch Tuesday night and baked a loaf Wednesday and it was by far the best bread I've ever made.  I made another loaf from the same batch of dough yesterday and the flavor was even better.

In the past I've made bread and it was always quite dense.  My most recent attempt at french bread was better, but still slightly denser than I would prefer.  I'm sure I was putting in too much flour, but try as I might I couldn't avoid it.  This method is very quick and simple - it really is about five minutes of hands on time.  There is no kneading either at the time of mixing or when you are ready to bake. 

You mix your dough with a spoon in your covered container and then put it in the fridge to rest at least for a few hours or overnight.  Then you pinch off about one pound, shape it, let it rise for 40 minutes, and bake it for 30 minutes.  The hardest part is waiting for it to cool enough to cut.  I have to fend off Big G from the warm bread. 

Here is my second loaf:

I still have enough dough for another loaf or two in the fridge.  The dough lasts for about 10 days before it starts losing its rising power.  You don't have to use a starter or feed it.  I definitely recommend the book!