LIONEL VATINET’S walnut and Gruyère focaccia.
(photo credit: GORDON MUNRO)
How many of us would love to bake top-quality bread regularly, but just can’t seem to find the time? Jeff Hertzberg, MD, and Zoë François came up with a solution. The key to having freshly baked bread daily without spending much time, they wrote in The New Artisan Bread in Five Minutes a Day, is to mix enough dough for several loaves and store it in the refrigerator.First, you mix all the ingredients in a container and let this mixture sit for two hours. Then you can bake bread, or refrigerate the dough for up to two weeks.