(Please, if you're interested in their method and recipes, be respectful of their time and energies and buy their book.)
Here's what I love so far:
* It truly is only five minutes of "work" on the day I want bread. (Take the tub out of the fridge, hack a chunk off, cloak it, and put it on the pizza peel to rest/rise) The rest/rise time is 40 minutes and the baking takes 30 minutes, just FYI. Heck, it's only five minutes of mixing on the day you make the dough.
* The hard, crispy outside and the soft, gluten-y inside is pure perfection.
* No kneading the loaves, so I don't even have to get my beloved Bosch all messy. One big plastic tub (with a lid) and a wooden spoon. Five minutes of mixing.Voila!
* You don't have to wash the tub between batches. In fact, they suggest just the opposite. Even better!
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This is my second try. Look at the brown and crispy edges! Mmm . . . |
* The initial expense of buying a lidded tub, pizza peel, and cooling rack (because I didn't already have these items), but that was a minor purchase of < $30. If you don't have a pizza stone, that would be another larger expense.
* The (what I'm assuming is an) incorrect indentation of ingredients on the Master Recipe. Pardon the soap box. I'm a printer's daughter with an English degree. See below.
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Why the indentation for the flour? (Come on! It's the Master Recipe!) |
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