Crusty white artisan bread, "Five minutes a day" style

[merastra]

I'm typing in this recipe since we've modified it slightly to fit our needs and it's not convenient to keep re-calculating from the book. (Artisan Bread in Five Minutes a Day) This particular loaf was made at the tail end of the 14 day fridge lifetime and yet it still has pretty good rise and an "open crumb" (aka "big holes"). Sadly, the book's

Comments

[kelkyag]

Om nom nom. I was just mentioning that you'd been playing with this recipe to someone today. I should try it out.

[merastra]

Oooh. If you do, I'd love to hear how it turns out for you. It defnitely takes a little getting used to the uber-wet dough.