This bread was really, really good. Easy to make, too! I've made it twice so far. Once with 2 hour room temperature rise, then 3 hours in the refrigerator. Was pretty good. Second time, it had the 2 hour initial, then 7 hours in the refrigerator. After that seven hours, I made bread with it and it was even better than the first time. I only made one loaf and left the other half of the dough in the refrigerator over night. Next day, we made pizza with this dough. Wow! Crunchy, thin crust with a great yeasty flavor. I am making more as I type this. It's been in the fridge for almost 3 hours now. About to make a loaf and then bask in the warm, awesome smell of freshly baked bread. Is there much better than that? Anyway, thanks for this recipe. I really do enjoy it.

• Reply