After my original post on Josey Baker’s book where I talked about his first recipe, or “lesson 1” bread, I decided that continuing his book as a sort of mini-series might be a good idea. Like I mentioned on that post, Josey’s book is easy to read and is built kind of like a workbook where each recipe builds on the previous one.
His first lesson was about mixing ingredients and showing readers how flexible baking can really be. If you’re in a hurry do the mixing and waiting in warmth and if you want to slow things down put the dough in the fridge until you’re ready. When it’s all said and done you end up with a nice bread that doesn’t taste artisenal, but looks impressive.
