Since I started baking a few years ago, I’ve tried quite a few artisan recipes. So far, they’ve ranged from simple no-knead recipes to more challenging blended flour recipes that require careful timing and shaping to get right.
Most of artisan recipes require several days from start to finish. Whenever I crave that crackly, crispy crust and full flavor, I need a sourdough starter on hand and ready to go, and I have to let my dough rise overnight in the fridge.
And some days, I just don’t want to wait that long.