New 5 minute a day method vs traditonal baking
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.
I want to know the impressions from other bakers on this website how they think this method compares with the more traditional recipes many of us have been making . I have been enjoying many formulas from the too many (!!) bread books that I own, often using sourdough starters and usually using whole grains. I am not convinced that the new method will replace the other formulas that I have been using, since I guess I enjoy the process of making bread in a more traditional way and am still skeptical that the result will be quite as good. I also do not need to buy another bread book!!!! (Though I probably could be convinced :) )!!
I know I will be able to come to my own conclusions after trying some of the formulas in the book, but I am wondering what some of you think. Is this a technique for those who would not otherwise bake bread, or do you think it has merit for even the most serious bread bakers among you?