This bread recipe works. That's all I have to say on the matter of this loaf. Whether or not you believe truly worthy bread can only be had through a "looong fermentation/resting" period, or from hundred year old sourdough starter, sometimes a girl's gotta have bread. And now, not tomorrow. (I'll be a cast out by the "bread heads" for saying this, but I've yet to have a sourdough starter loaf of bread knock my socks off.) Anyhow, if you feel daring--oh, and pressed for time (and who isn't?)--you will not be sorry you waited til four in the afternoon to decide dinner would be enhanced "if only" you had a fresh loaf of bread you could serve. And here it is. One. Hour. Bread.
Most of the time, I'd classify myself as a "skeptic". This is a family trait. Non trusting. Or better yet, to borrow a phrase, "trust but verify". As skeptics, we get the daily local newspaper in this house--The St. Louis Post-Dispatch, for anyone interested. The for real paper--the one we'd be able to read were the world to suddenly not have internet. (Shudder the thought.)