“Baking bread at home saves hundreds of dollars on groceries every year. With this easy method, each deliciously crusty-on-the-outside, moist-and-chewy-on-the-inside loaf will only cost you about 50 cents and 5 minutes a day. We’re not kidding!” — from Five Minutes a Day for Fresh-Baked Bread by Jeff Hertzberg and Zoë François.
I'm going to try this. This recipe/technique was included in the recent Mother Earth News (December 2008/January 2009). I think it will work well with my sprouted emmer wheat flour, which is lower in gluten. This technique is not dependent on gluten development for the great bread it promises.
Anyone else up for the experiment? Use any whole grain flour you'd like. Report back here and we can all learn from each other! I am going to start my experiment momentarily.
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