Artisan Bread

Started making artisan bread about a month ago.  Got my recipe from the book Artisan Bread in Five Minutes a Day. HA! The idea is to make up large amounts of dough and keep it in the fridge, removing  a grapefruit size amount each time you want to make a loaf.

The dough needs to sit and rise at room temperature for 40 minutes.

Then it bakes for 50 minutes. 

It makes wonderful bread but by my limited ability to calculate I figure it takes at least and hour and a half even if you already have the dough made up in the refrigerator ahead of time. I guess if I only make a loaf every 18 days and equally divide the hour and half between those 18 days, then okay I have bread in 5 minutes a day.