This is such a great recipe PJ! You recently said your goal was to encourage non-bakers, and I want to tell all those non-bakers out there I was one of you till I learned this recipe in Jeff and Zoe's first book some years back. Up to that point all I had ever baked were some pathetic little bricks that were only good as door stops. This style of bread baking was what I needed to make 'the break through'. Now I have graduated and make all our family's baked goods every week; sandwich loaves, cinnamon buns, cakes and cookies, fabulous fruit pies with flaky crusts (every time) and more. In my extended family I have become the 'go-to guy' for baked goods at our occasional extended family gatherings! Can you believe it? From flour, salt, water and yeast! I still use this great recipe for flat breads, artisan and rustic loaves. It's so convenient to have some dough in the fridge. So, my advise to you all is, don't waste your money on anything but King Arthur Flour, get yourself a 6 quart bucket (and an Oxo digital scale if it's in the budget) and make some bread. You too could be famous in your family!

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