Baked a thing…fresh bread with minimum work!
Added some olives into the dough before baking! Drool!
Makes a yummy pizza dough too!
It’s not my recipe so I’m sharing some links to the information below for you. 🙂
Jeff Hertzberg and Zoë François’s method is amazingly simply and so convenient. I get annoyed with myself when I let my fridge batch run out. I first learned about this method watching Zoe Bakes Season 1, Episode 10. I was like “Wha? It CAN’T be that simple.” Guess what! It is! Try it. You will be amazed.
The recipe is linked below to try for free. Like a I said I tried it the first time just from watching her show. More recently I have purchased the book, and I do recommend it. It teaches a lot of variations and is very interesting. Adds a lot more helpful hints and details to the process. Do you have to have it to try the bread though? Not at all. Just jump in with the recipe below.
Master Recipe: https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/
Book: https://amzn.to/4hOCiCH
Quick Video: https://youtu.be/g_c53AYZMGM?si=PnfwoCDto8v12SY6
Helpful breadmaking tools:
I don’t have the pizza peal they discuss in the book and on the video. I typically let the dough rest on parchment paper and simply lift it to place on the stone in the oven. I do have the items listed below though and find them very helpful.