Awesome recipe. It's almost exactly the same as "Artisan Breads in Five Minutes a Day", and I was so excited to see you measure the flour in ounces, because I always use King Arthur flour for it, and the measurements were a little uncertain in the book, at least to me. Since I have a very picky five year old who doesn't appreciate a good crackling crust (oh, the humanity!) I often also use this basic dough to roll out flatbreads or pitas... they only take about 5-6 minutes to bake on the hot stone, and you don't need to add the steam. Make it slightly bigger, and you've got pizza dough! Because I can never leave well enough alone, I usually add some percentage of whole wheat flour or wheat germ, and as long as it's not too much (no more than 2 cups substitution, I'd say), the bread doesn't suffer in taste or texture! Beth, the recipe on the site credit Jeff and Zoe for the basis for this recipe; I've simply changed the amount of flour a bit.. Their new "5 Minutes" book is all about whole grains and healthy breads - I'm trying my first recipe from it tomorrow, olive spelt bread. Can't wait! PJH

• Reply