Recipe by Jeff Hertzberg and Zoe Francois
Artisan Bread In Five Minutes A Day
This past week I've used the bread making techniques in the book Artisan Bread In Five Minutes A Day, by Jeff Hertzberg and Zoe Francois.
My first loaf of bread was a wonderful success. From the master dough recipe I've been able to make in total, four loaves of bread. No, I didn't eat four loaves of bread all by myself. I took two to work and now I have some very happy coworkers.
According to the book, the longer the dough is left in the refrigerator, the more flavourful it becomes. The dough takes on a sour dough quality. I definitely tasted that in the final loaf of bread. I also found that the last loaf of bread was a little more salty than the previous loaves. It wasn't overly salty; just saltier.
For my last loaf I decided to make a baguette instead of a boule. I inserted fresh rosemary sprigs into the dough slashes for flavour. The rosemary made the baguette look even more beautiful when it was baked. It smelled, looked and tasted great. I'm definitely a fan of this bread making method.