A year or so ago I bought a used copy of this book on bread baking. Having baked bread regularily for more than 30 years, I was somewhat skeptical as I leafed through the pages, realizing that the method the authors described defied all the rules I had learned to embrace.
Then, a few weeks ago, Katie, a kindred spirit whose blog I love to read, posted a video using these same methods so I pulled my book off the shelf and decided to give it a go.
Today, I am a believer…I baked three of the most delicious and perfect loaves of artisan bread I have ever tasted. The crusts are crunchy and tasty, the inside is delicious and wonderful without even butter or jam! I can’t wait to experiment with sandwiches, pizzas, and different recipes to serve with different soups. Oh, and as as soon as the first batch was done, I whipped up a double batch to store in the fridge for tomorrow and the day after. One of the book authors says that the dough can keep for 14 days and later loaves are even better, sometimes taking on the quality of sourdough. I am not kidding, this simple technique has changed my life! (Did I mention the bread is fat and sugar free and only has 4 ingredients?!)