Just made bread according to the instructions inthe book mentioned in
this post -
Artisan bread in 5 minutes a day. Seems much like the "no-knead" method, except here, you can even make up a larger batch and keep it in the fridge for several weeks and bake as needed.
I think the dough was a little too wet - spreading a bit too much and too large air bubbles in the middle - and it's definitely too salty, but otherwise I'd say it was a success. Next batch I'll (try) to keep in the fridge for some days before baking anything, to see how it affects the taste. I like sourdough bread so I have high expectations
