This book/method is so popular, the book is on backorder from every major book seller. Fortunately authors Jeff Hertzberg and Zoe Francios have a website you can go to for all the tips and tricks along with many recipes to help you. You only need 4 ingredients. There’s no kneading required. You will make the dough once and then bake a fresh loaf everyday for 4 days. All with only 5 minutes of effort.
Clarification: When I started offering this class I used the original Master Recipe from the first edition of the book. In that recipe, the amount of yeast was 1 1/2 Tbs. The new edition of the recipe calls for 1 Tbs of the yeast. I will be using this amount going forward.
The Discovery That Revolutionizes Home Baking
1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.)
*If you use cake yeast you will need 1.3 ounces (37g).
1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here)
6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with typical supermarket flour. If you use a higher protein flour check here)
5qt container w/lid
liquid measuring cup
1 and 1/2 cup dry measure cups
1 tbs measuring spoon
dough whisk, or large spoon for mixing the dough
corn meal of dusting your peel or the back side of a baking pan
pizza peel or baking pan
baking stone to bake the bread on or a cast iron pan or similar if you do not own a baking stone