I’ve done three loaves of bread from the basic book, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
The gist of it is you mix up the dough, which is very wet, let it rise a bit at room temperature and then refrigerate the whole thing. About an hour and a half before you want fresh baked bread, pull out about 1 pound of dough, shape it and let it rise, preheat the oven a good 20 minutes with a baking stone in it, then bake the bread. You put the rest back in the fridge, keeping the dough there for up to two weeks and baking as needed.
Mmmm!
I’ve posted the basic white bread master recipe here but there are tons of variations in the book.
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