For the last 10 years I have been making my own no knead bread which is based on a fermentation method. It's actually super easy to make wonderful bread once you know how - it's nearly effortless. I keep a container in the fridge of my 'suspended' dough for weeks at a time (it improves with age), and when I want fresh bread, I simply break some away, let it rise and then bake it!
It's the only bread making book you need.
I was going to demonstrate how I make my bread in a post, but there's really no need as the authors of the above book have listed a free starter recipe complete with pictures along the way, so it's an excellent place to start. From their website it also looks like they have published even more books on this method since I looked into it, and I think it might be gaining in popularity.
With most things in my life I have reached a point of wanting to find better ways to do things, but I always thought bread was one thing you really had to commit a lot of time to to get just right. Well, it's hard to believe, but when it comes to excellent European bread, simplification really has been the way to perfection.
Today I made 7 rye sourdough loaves
And I'm so pleased to have made this wet day into a really productive day as it's another thing off my list. Leaving them to go cold once you've taken them out of the oven and leaving them alone
is the hardest part.
Resist if you can....I never can!