Several readers have mentioned difficulty with the Artisan Bread in Five Minutes a Day dough. Folks. I can help.
1. My dough is too wet or soft or slack. Don't be afraid to use a little more flour than the recipe calls for. The humidity in your environment is going to vary from the author's. Nothing bad will happen if you bump up the flour to get a manageable dough. Mine is quite manageable, maybe even a little too dry, yet the bread comes out fantastic. And don't be afraid to generously flour your board, your hands, and your stock of dough while you're making up a loaf.
2. I don't have a dough bucket. You don't actually need a dough bucket. Just get a plastic pitcher with a lid (you know, the kind made for mixing up Kool-Aid) at the thrift store. It will work great, although I wouldn't try actually *mixing* the dough up in it. Just throw it in after you've mixed it in a bowl.
3. I don't have a peel, or a baking stone either. Right. I bake mine on a regular cookie sheet, and it comes out wonderful. I use cornmeal to keep it from sticking, and I let it rise right on the pan I'm going to put in the oven.
4. My bread is too soft in the middle. Keep it in the oven until it's almost *too* brown, see if you like that better. Or make dinner rolls. Or pitas (see photo).
Always bake with confidence, and never hold yourself to some impossible standard of perfection. That's what I say.