No Knead Artisan Bread in Five Minutes a Day (more or less)

Mother Earth News has a great article in the current issue on baking artisan bread in five minutes a day. The entire article can be found here. This recipe makes fabulous crusty, sourdough- flavored loaves, and the process couldn’t be easier.
The gist of it is that you mix up a batch of dough without kneading, let it rise once for a couple of hours, then store the dough in your refrigerator for up to two weeks. You take out enough for a loaf any time you want to bake and will have some crusty fresh bread in a little over an hour. As the dough sits in your fridge it takes on an increased sourdough tang, but we’ve certainly enjoyed the loaves we made when it was fresh as well. (I’ve been using ½ whole wheat and ½ white flour and making larger loaves than in the recipe.)If you like to bake, or even if you don’t, you might want to give this bread a try!


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