a boule in 5 minutes a day...rating:
A friend of mine (seen round these parts from time to time) passed on a recipe to me- It's from the book Artisan Bread in Five Minutes a Day. Now first off the 5 minutes claim is a bit spurious. It does not include mixing, rising or proving (or even the time it takes for the oven to come to heat). This was my second attempt- The first time I tried it, it produced an extremely wet dough which could barely stand. So this time I dropped the amount of water required to 2.5 cups and the results were far better. I also converted the "cups of flour" to true weight so I didn't have to faff around with all the "scoop-and-sweep" nonsense.
The result was a good crusty boule with nice open crumb (see picture). If you leave the dough in the fridge overnight you get a fantastic waxy texture very reminiscent of a true ciabatta- indeed the only difference I could really see between this recipe and a classic ciabatta recipe was the missing biga (starter). And less mixing