I've got Artisan Bread in Five Minutes a Day checked out of the library and have to return it soon. I'm trying to decide whether to buy the book. So far I've only made the challah dough, haven't baked it yet.
My interest is in making whole-wheat sandwich bread regularly, plus the occasional flatbread or pizza dough. I don't particularly want a strong sourdough flavor. I live alone, so there's no way I'm going to bake three or four times in a week or two the way the book recommends. I know the book says to freeze the enriched bread doughs that contain eggs and butter, but I'm wondering how it would work to freeze the plainer, wetter doughs. Has anybody tried?