Artisan Bread in 5 Minutes. I think the 5 minutes part is how long the bread lasts before it gets eaten. Seriously. It was gone that fast-- Alex, Ron AND Talia chowed it down.
The whole concept of the book is that the authors have figured out a recipe and method for making a large batch of dough (enough for four 1-pound loaves) and storing it in the fridge for up to 2 weeks. When you need some fresh bread you cut off a chunk of dough, do a little magic (cloak it, let it rise for 40 minutes and then bake it for 30 minutes) and you have fresh bread. A one pound loaf is pretty small but I think that's the whole point of the book. It's only supposed to last one meal. Tomorrow I can bake another batch. It's that simple. I'm really excited to try out a more rustic loaf and a rye loaf and some other shapes. This was a boule but I might shape the next loaf as two small baguettes. The possibilities seem endless. Once again I'm rethinking this notion I have of myself as a cook- not a baker. So I don't like desserts. So what. Bread is the ultimate in baking.