Now I'm having fun making bread that takes almost no effort or time, á la Zoë and Jeff's technique. As I 've mentioned in a previous post, a fairly wet dough is mixed up right in a storage container, and left two hours to rest. A hunk of it is quickly shaped, rested and baked on a stone, and the remaining dough is stored in the refrigerator for up to two weeks so it's ready to use anytime. As the dough ages, it develops more character and sourdough flavor. When the dough is used up, a new batch can be made in the container without washing it first, to jump start the sourdough qualities that give the bread its character.
artisanbreadinfive.com to get more information about making artisan no-knead breads. It really does take about five minutes to mix it up — but there's still the resting and rising that any bread must go through. The big difference is the dough waiting in the refrigerator to be baked into the next great loaf.
note: The seeds on this loaf are black mustard, caraway, dill, and crushed red pepper. The mustard seed was surprisingly delicious in this combination!