I’m an unapologetic lover of carbs so when I heard about this book I was most intrigued. Five minutes? Yeah! Sign me up!
Ok, so the title is a bit misleading. It’s more like 5 to 10 minutes to set up the master dough, another 2 hours for an initial rise before it heads into the fridge overnight so the wet dough becomes manageable. And with all but a few of the recipes the bread requires another rise after it comes out of the fridge. Still, there’s something to be said about keeping bread dough around in the fridge because if you have a really bad day you can come home and make this:
Can you believe it came from the same dough as this?
(standard French boule)