Anyone Still Doing "Five Minutes a Day" Recipes?
I recently bought a copy of "Artisan Bread in Five Minutes a Day" and just made my first batch of dough. I haven't bake any of it yet, but in reading the book, I've had a number of ideas/questions/ponderings, and I wonder if anyone esle has thought about or tried any of these things.
1. It seems to me that adding some sourdough starter (or even some discard) and perhaps cutting back the yeast would give it more flavor. And it seems it could only help the texture, too.
2. In his review Floyd describes this book as sort of the next step for people using the no-knead bread recipe, which has me wondering if it will prove disappointing for someone who is accustomed to baking artisan loaves from BBA or Bread. Have any of you "serious" bakers tried the five-minute method, and if so, what did you think?
3. This bread seems like it might be better to make as a pan loaf for sandwich bread instead of trying to create a true artisan bread.
I'm OCD enough that I will probably follow the master recipe precisely for the first few batches and then will likely bake my way through the book. I just hope I'm not disappointed in the results.