Artisan Bread in Five Minutes a Day

Step 4 Storing the Dough

Put the bin of dough back in the fridge. The dough will last two weeks or more. Just repeat step 3 whenever you want a loaf. After two weeks, it stops rising as well, but it still works great for pizza crust and flatbreads.
After a few days, a nice sourdough flavor begins to develop, and I often make several batches of bread in a row without washing out the bin to maintain that flavor (Yes, this is on the author's suggestion, and no it isn't dangerous or nasty).
Other tips and comments on this recipe can be found at http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx

Comments

[timbit1985]

Gluten Cloak:
You actually need to lightly dust the bread with flour on all sides before forming. This helps prevent it from sticking to your fingers. This additional dusting of flour is what forms the gluten cloak and allows the loaves to spring upwards when the loaf hits the stone. The dry flour helps align all of the surface gluten into a tough cloak/shell.   Check out the explanation in Zoe and Jeffs book, i don't remember what page but it is around the master white recipe.

Cheers! 
Tim

[Lisa L.]

Thanks for the great instructions. I made this bread by cutting the recipe in half, and using what I had in the cupboard, which was 1 packet active dry yeast and 1 packet rapid rise yeast. It turned out great!

[aeray]

Thanks for the comment and keep it up. We haven't bought bread for over 4 months now.

[craftthefuture]

Ooooo, I'm so excited to try this! Does the book have good reliable 100% whole wheat recipes in it as well?? I'm struggling with the recipes I have, but the flour is 150% fresh, so I know it's not that.

[aeray]

Yes they do (it does).

[mfazil34]

Thank you very much for brief explanation of making bread at home which is essential for daily life.

[annarch]

Yep, that's how I do it and it works every time. I haven't bought much store bought bread in almost a year since I discovered this method Thanks for an explicit and helpful instructable. I use this technique to make a raisin pecan pumpernickel loaf that rivals that $4.00 loaf at the bakery.