I am having so much fun with this bread baking, that I just can't stop. My dough is always ready and waiting for me in the fridge and when I am out, I just quickly mix everything together for a new batch in less than 5 minutes!
I attempted making a wheat stalk bread (pan d'epi in french). You can find the complete tutorial here. I made this form the "Artisan Bread in Five Minutes A Day recipe. For the recipe click here.
* The book recommends to use a pizza peel to slide the bread in the oven easier. Mine broke during the move so I just use parchment paper. When using the parchment paper, the bottom of the bread doesn't get much color. I feel like it almost stays moist during the baking process. They recommend to remove the parchment paper during the last few minutes of baking, if you're having this problem.