It seemed too good to be true, and as I was in possession of bread flour and yeast, and a set of American cup measures, I thought I’d give it a go this morning.
I mixed the dough in the food mixer, using a dough hook, and set it to rise in a small fermenting bucket that I usually use for winemaking. It took about ten minutes to do that phase, and when I went back to look at it in a couple of hours, it had risen beautifully.
I followed the rest of the instructions, except for the bit about pizza paddles and stones – I just bunged it on a baking tray dusted with flour, but it did stick a bit, so I’ll line it with parchment or some such next time.
But bugger me – it worked. It made a lovely loaf, although it was a little too salty for our tastes. Still, that can be adjusted, and I’m about to buy the book. The idea of having dough available all the time (it can be frozen too) is just too good to pass up!