This is a great recipe for artisan bread. It litterally takes 5 minutes on the day you make it and 5 minutes on the day you bake it. Someone has published a book by this same name and there is a copywrite on the recipe so I didn't wan't to post it but go here and you will find the recipe. Don't let the instructions overwhelm you. They are lengthy to ensure that even someone who has not made bread can understand. There are pictures and in the end it really is a simple recipe. The bread dough can be stored in the refrigerator for up to 2 weeks (and the taste and texture improves with time) or you can store it in 1-pound balls in the freezer and thaw the night before baking! Have fun and let me know if you have any questions!
Christi Kelsey
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment