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Message Subject make chewy crusty artisan BREAD with 5 minutes of your time! seriously! and cheap!
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here is the wikpedia for bread:
[link to en.wikipedia.org]

it tells of many kinds.

THIS is the kind i am talking about here:

"Many breads are made from a "straight dough", which means that all of the ingredients are combined in one step, and the dough is baked after the rising time. Alternatively, dough can be made using a "pre-ferment", when the leavening is combined with some of the flour and water a day or so ahead of baking and allowed to ferment overnight. On the day of the baking, the rest of the ingredients are added, and the rest of the process is the same as that for straight dough. This produces a more flavorful bread with better texture. Many bakers see the starter method as a compromise between the highly reliable results of baker's yeast and the flavor and complexity of a longer fermentation. It also allows the baker to use only a minimal amount of baker's yeast, which was scarce and expensive when it first became available. Most yeasted pre-ferments fall into one of three categories: "poolish" or "pouliche", a loose-textured mixture composed of roughly equal amounts of flour and water (by weight); "biga", a stiff mixture with a higher proportion of flour; and "pâte fermentée", which is simply a portion of dough reserved from a previous batch. Sourdough (also known as "levain" or "natural leaven") takes it a step further, creating a pre-ferment with flour and water that propagates naturally occurring yeast and bacteria (usually Saccharomyces exiguus, which is more acid-tolerant than S. cerevisiae, and various species of Lactobacillus)."
 
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