I usually bake all the bread we eat at home. Since I began baking for real (you can read more about that here), I’ve mostly done variations on the same recipe. But last year when I was trying to
Everyday Bread Dough Recipe
I bake regularly, so it’s convenient for me to keep a big batch of ready-to-use dough in the fridge. I follow a procedure I learned from the book The New Artisan Bread in Five Minutes a Day by