I read a review of Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois and had to buy myself a copy of the book. I love fresh baked bread, but never seem to make it as often as I would like. This cookbook has master recipes for boule, challah, olive oil dough, bagels, light whole wheat to name just a few plus variations to make lots of different kinds of breads from the recipes.
The "secret" is to make enough dough for several loaves and store it in the refrigerator. You mix up a master batch of dough, let it rise for 2 hours and then you can shape and bake or store in the frig to use over the next couple weeks. When you want to bake the refrigerated dough, you just taake out as much as you need, add ingredients to make different recipes, shape into loaves, let rise for 20 minutes and bake.
I made a batch of olive oil bread yesterday and left it in my refrigerator. Tonight for dinner I made a piece into rosemary focaccia. It was delicious and my prep time was 5 minutes. It took longer for the oven to heat up.
I highly recommend this book for all the bread lovers out there.