Micah’s version is slightly different, but I’m writing this, not him.
First, I have been making our bread for the better part of two years. I really liked the recipe I was using, and since I got it from one of my best friends I felt like it was important that I stick with it, if only for the illusion of some sort of added connection between the two of us. But then, over the past few months I started noticing that I was the only one eating the bread, and more often than not at least part of it would go bad before I could get to it. At about this time, I started hearing and reading about Artisan Bread in Five Minutes a Day from other friends. I was interested, but if I was going to make the switch, I wanted Micah to be excited about it too. Because if I was going to be the only one to eat the bread anyway, I might as well make my special-friend bread and pretend that it meant something special that I was using the special-friend recipe.So I told Micah about it and he was kind of like, “Nyeh.” So I didn’t do anything about it. And then some friends offered to let us borrow their copy of the book and Micah was kind of like, “Nyeh.” So I didn’t do anything about it. And then Micah was looking for ideas of what to get me for Christmas and I suggested the book and he was kind of like, “Nyeh.” And then I thought, well, I’ll just try it and if it is easier and if it Micah eats it, then I’ll make the switch. So a few days after Christmas I whipped up a batch of the basic “boule” dough and baked a loaf. And Micah raved about it. We ate three (admittedly small) loaves in three days. So we decided to borrow the book from our friends to see if it was worth getting. We had it in our possession for about 7 hours before Micah was like, “Let’s just do it. Let’s just get the book and the storage containers and the pizza stone and do it.”
And I was like, “Huh.”
ps We’ve been using this recipe (also in the book) to make granola for our breakfast and it is rather tasty. I roast it at 275 for about 1 1/2 hours, stirring every 15 minutes, just until it starts to brown and it turns out really delicious. Like I can’t wait to get home from my run so I can eat some. That kind of delicious.