May 16, 2012
I love the smell of bread baking. It reminds me of my Grandmother and the lessons she gave me in the fine art of sourdough. These days, I have trouble fitting bread baking into my schedule. But not anymore! Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois has changed all that!
Forget kneading. No more punching down the dough. And, there's no need to allow for a double rise. With this method, you simply stir the ingredients and allow the dough to rest and rise for about 2 hours. Next, store the dough in the fridge for up to two weeks. On baking day, shape the dough, rest, and bake. Voila!
I have not had a failed loaf yet in two months of bread baking with this method. And, it’s GOOD! The authors provide plenty of good advice, easy to follow guides, and lots of variations. They even offer a whole section devoted to gluten-free breads. Whatever your bread needs, whatever your baking skills, these authors have something for you.