I know we all work hard here and HN and most of us don't have time to make everything (or sometimes anything) from scratch, but this takes next to no time to prepare and you can go from dough-sitting-in-the-fridge to loaf-cooling-on-the-rack in about 70 minutes, and of that, it probably really is about 5 minutes active prep time (as in, the rest of the time, you can be doing whatever you'd rather be doing).
The process of making the dough is just as simple and quick: toss together the ingredients, stir until they've come together, let sit for 2-5 hours, and then throw the whole thing in the fridge.
Oh, and here are some freebies to get you hooked (not that the book costs much):
It is wonderful and really useful in a pinch. How so? Tonight, I plan to pull off half a pound of dough and make a neopolitan pizza. The whole thing will take maybe 10 minutes of active prep and maybe 40 minutes for the oven to come up to temp and then cook the thing. Not bad.
Of course, if you like softer (enriched) breads, brioche, multigrain, etc., you can experiment off these, but at that point, I'd encourage you to just buy the book, since it's cheap and has all that stuff in it.
I'm not getting paid for this or anything, I just really like this method of making bread.
I know we all work hard here and HN and most of us don't have time to make everything (or sometimes anything) from scratch, but this takes next to no time to prepare and you can go from dough-sitting-in-the-fridge to loaf-cooling-on-the-rack in about 70 minutes, and of that, it probably really is about 5 minutes active prep time (as in, the rest of the time, you can be doing whatever you'd rather be doing).
The process of making the dough is just as simple and quick: toss together the ingredients, stir until they've come together, let sit for 2-5 hours, and then throw the whole thing in the fridge.
Oh, and here are some freebies to get you hooked (not that the book costs much):
Deli-style rye: http://www.thefreshloaf.com/node/5621/jeff-hertzbergs-delist...
The basic, all-purpose rustic white-bread recipe: http://splendidtable.publicradio.org/recipes/accompaniments_...
It is wonderful and really useful in a pinch. How so? Tonight, I plan to pull off half a pound of dough and make a neopolitan pizza. The whole thing will take maybe 10 minutes of active prep and maybe 40 minutes for the oven to come up to temp and then cook the thing. Not bad.
Of course, if you like softer (enriched) breads, brioche, multigrain, etc., you can experiment off these, but at that point, I'd encourage you to just buy the book, since it's cheap and has all that stuff in it.
I'm not getting paid for this or anything, I just really like this method of making bread.