More Five-Minute Artisan Bread

The mania over freshly baked bread has slowed to the point that I have some dough still in the bucket coming close to the two-week mark. It really does improve over time! The later loaves have a nicer chew to them, and a much improved sourdough type flavor. Since I just baked off the last loaf of a batch, I started two more batches: One is a full size batch of the European Peasant Bread, which replaces some of the flour in the regular loaf with rye and whole wheat flours. The other is the Brioche, which both the roomie and myself are greatly looking forward to trying.