Pretty much every blog I read has posted about this bread book. I finally decided it was time to jump on the band wagon. The truth is I didn't really believe I could make bread this good in five minutes. But I did. And it's really all that. That Boule up there came straight from my oven. There are three more loaves worth of dough waiting for me in the fridge. They can stay there for 14 days, too. With this method you just pull off a hunk of dough and let it rest on the pizza peel for 40 minutes. Bake for 30 and you've got bread better than any I've found in any grocery store. No fancy ingredients, either. Just all purpose flour, yeast, water and salt.
Last week I pulled a hunk of dough out of the fridge and stuffed it with pizza sauce, spinach, mushrooms and cheese. Folded it in half, pinched the edges together, baked for 25 minutes and we ate Calzone for dinner in under 30 minutes. The dough doesn't even have to rest for this.
Have you tried this book? If so, what's your favorite recipe?