I just purchased the book by Jeff and Zoe and love the ease in which to make bread. I would highly recommend it for those that don't have a lot of time for baking or that just need a quick way to make bread, definitely a book with great explanantions and healthy information.
There are two things though with the Master Recipe:
I got the book last week and have made two batches of the master recipe. The flavor is good. The 1 pound loaves are nice. Good crust. But I have a couple of problems:
I have been reading with great interest the Q & A about the method from the book by Jeff Herzberg and Zoe Francois- Artisan Baking In 5 Minutes a Day. I will be trying it myself this week, since I have mixed up a batch of the European rustic loaf, and it is now in my refrigerator.
I hope this is the appropriate place for this; I did not think it necessarily belonged in the Q & A thread, since I am not questioning the technique, itself, here.
