I love “Artisan Bread in 5 Minutes A Day” ( by Jeff Hertzberg and Zoe Francois ). The great thing about this dough is that it can be kept in a large, covered bowl in the refrigerator for up to two weeks. I made up a batch last week right before we got hit by high temps and humidity. Not a problem, because this dough develops a sourdough flavor after sitting for at least a week. From one batch of this dough I baked 4 large rolls, the following focaccia bread and have enough left over for a small boule. This dough eliminates any time constraints you may have, bake a small free-form loaf while preparing your favorite pasta dish, or bake this rustic Focaccia with fresh home-grown veggies.
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