It’s easy. Really.
Flour. Water. Salt. Leaven.
And you can do it on whatever your schedule is.
Artisan Bread in 5 Minutes a Day. Jeff Hertzberg, M.D. and Zoë François . If you don’t know them, let me introduce you. They have a blog on their website. They have a book for Gluten Free. They have another for pizza. And one for whole grains.
You mix up the dough once, toss it in the fridge, and take out a lump to bake when you need it.
Further back in time, back in the dim, dark ages of the 20th century, Laurie Colwin had written of a similar approach, but in essay form, and I had tried it and then forgot. AB5 has step by step instructions and photographs and is perhaps the most basic of basic bread dough making that I have ever read. And I read a whole lot about bread and dough.
So, stop reading already – go make some dough!
The Master recipe is on the website… I’ve got loaves to form, see ya soon!