another 5 minute bread convert

I havent done a food post for a while (or a gardening post for that matter)...not too much going on in the garden of late; the is corn maturing, the tomatoes are teasing me with their 'not quite readyness', the beetroot is finishing up and im letting a few go for seeds, the last cabbages are standing, the basil prolific, the beans are going for second flush as are the lemons, some oranges and mandarins are edible and we're harvesting a huge bowl of apples daily; the drying rack and Vacola are about to get a workout. Im focussed on getting the beds ready for the next round of planting and their second season. This was the first growing season for these new patches, and it exposed what needs doing differently; better attention to irrgation to compensate the slight slope and which parts lose moisture quickest.

Back to the food post. After hearing so much about this book, i bit the bullet a few weeks back and ordered it, as the breadmaker has gone back to school. Most weekends she's got just no time for breadmaking. So bread can get a bit hit and miss around here now, but I still havent resorted to anything wrapped in plastic-its been months now. So i whipped up the inaugural batch of dough this morning. Like the title says, its ready in five. Its quite incredible. After the initial investment of about 10 minutes of actual work (2 hour minimum of cumulative time, most of it waiting), its ready to go.

The idea is to get the bulk batch ready and just pull it out of the fridge, chop off what you need, shape it up and bake it. Dead easy. That pretty much sums it up, and the texture and flavour... Wow! *who needs a bread oven* she says tearing out her hair. Look at those chewy holes! The book promises your loaves will emerge from baking with that lovely artisan crust and even my shitty oven, which leaks heat, managed it. Yippeee! Cant wait to try the rye and wholewheat. White bread is nice every so often, but when i crave bread, its the heavy stuff. Sorry kids.
Next dilemma after they came out of the oven was to find a something other than cheese to top it off ... a look in the fridge declared itself. Beetroot dip. I used up leftover cooked beets, a spoonful or two of cashew butter, a hunk of parmasaen, a clove of garlic, some olive oil and juice from a lemon. Magic.

So while the oven was still hot from baking, despite the leaks, and as we had friends coming over, i made an apple streusel cake for afternoon tea, which used all of about 8 apples (double the recipes suggestion) and a baby leek and feta galette for dinner (im thinkng galette is just a posh term for a long thin quiche?) - looks like muck in the pic, tasted great. Im very ready to stop and sit with a cold glass of wine.

Does anyone have any feedback or have done anything interesting with this basic Boule recipe?