When the book arrived and I started to read it, I realized there was much more science to it than just following a recipe in a recipe book. So I took the time to learn all about it before I proceeded.
With Will as my helped we made the dough. The reason it is five minutes a day is you make a large batch of dough that can be kept in the fridge for 2 weeks, and then you pull off the amount you need to make a daily loaf. The five minutes is the amount of time you are actually dealing with the dough. It does not include rising/resting and baking time.
So we made the dough, which just consists of flour, water, salt and yeast.
We made the dough two days ago and today we made our first loaf of bread.
The only trouble I had was sliding it onto the hot pizza stone (mine didn't slide) so the loaf was a little flatter than I hoped for, but that's OK.
We had to wait for it to cool before we could try it for the first time.
It was very very good. It tasted like a fresh bread you would get served with your food in a nice italian restaurant. I was very impressed.
There are things Will and I don't agree on... but we both agreed this was some good bread!
I am excited to be able to make bread this good, but also worried, because I could get carried away (there are all kinds of recipes on how to make different breads and flavored breads and pizza, soft pretzels, cinnamon rolls out of the dough) If only I had more time... to make all this, and to work out to compensate for eating all of this :)
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