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The other day I decided to try making bread at home. I ended up using a book entitled Artisan Bread in Five Minutes a Day. I plan on upgrading to the new version at some point: The New Artisan Bread in Five Minutes a Day.

The premise is that 1) traditional bread making includes several unnecessary steps, and 2) you make enough dough to last a couple weeks, keeping it in the fridge and pulling off a piece to make a loaf as needed. The basic recipe is for a French boule, but there are many other recipes with nuts and seeds and herbs.

Even without all the recommended gear, and not-so-great yeast, it turned out quite well. I’ll be making a new batch with fresh yeast, and expect much better results.

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