This is my highly condensed recipe based on the book by Zoe Francois et al. I make a big batch dough that's good for up to 2 weeks. Closer gets to the two weeks the better off. It is for flatbreads like pizza or pitas. Sometimes I skip the resting period before putting it in the oven. Sometimes I use cornmeal instead of parchment paper. Sometimes I don't rest it after it comes out of the oven. It's a very flexible and forgiving recipe. Because I can make the dough in advance I'm able to go from "I want bread" to buttered and plated in about one hour.

Sometimes I'll do it in a pot lined with parchment paper so that it will have an exact diameter. Sometimes I'll leave the lid on for a slightly chewier less crispy crust.

Sometimes I'll skip the first rise and throw it straight in the fridge overnight.

In other words as long as you get the ratios right and can figure out how long to cook bread based on the dough weight and avoid it sticking to the baking container it is difficult to screw this up.

I definitely recommend getting the book. And reading it. Not just the recipe.

Five minute artisan Bread, no kneed (four loaves)
Batch size: two one pound loafs
680 grams warm water
10 grams yeast
20 grams kosher salt
910 grams AP flour

• Salt, water and yeast into container
• Add flour, mix in
• Let rest for 2 hours
• Place in fridge

• Line a baking sheet with parchment paper
• Using kitchen shears cut a chunk of dough
• Wet fingers
• Shape dough into a ball by stretching with seam on one side
• Place in the parchment paper
• Preheat oven to 450°
• Dust dough with flour
• Rest for 45 minutes
• Slash the dough
• Add steam to oven via a pot of boiling water on oven rack the dough will go on (optional)
• Bake dough for 30-35 minutes (up to 50 if you are doing a two pound loaf
• Rest bread for at least 45 minutes. (Two hours for bigger loafs)