The day I turn on the heat means bread!  Made a fast batch of dough last night, completely ignoring the recipe and putting in tablespoons of table salt (not kosher).  Salty enough for a pack-a-day smoker!  So I dumped in more flour and water and a tablespoon of yeast and let it rise for about an hour before baking (which really isn’t long enough, but I have a life).

And you know what?  I don’t think you can really mess up baking bread!  While not as high as it should be, this is a respectable loaf of bread.  Here’s the link to a prior post.  The only thing I do differently now is bake in a covered cast iron pot so the bread steam bakes like a commercial oven.  Oh, and mixing the dough in a storage container so I don’t have to wash the stand mixer.

I’m using the recipe (ha!) from the original Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking.  If you need gluten-free recipes, then buy The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking which has whole chapters devoted to that.  I’ve made English muffins, baguettes and more with this dough and never been disappointed.