School Bread

It's been a while since I've been in school. Although I have been working and continuing my education, without a full day of formal classes life is a little more relaxed. Some days I had the day to read and make the wonderful Tartine Country Bread or my whole wheat breakfast bread. However, studying for these exams, I realize that these days, with the exception of special occasions, are coming to an end.

Yet, I simply cannot give up my bread, especially as winter approaches and meals of soup and bread are so appealing. So what to do? Well, there are some recipes that take as much time, but less intervention. I have had a lot of success with breads from Peter Reinhart's Artisan Breads Every Day, and so today I am trying to make (a modified version, of course) of his San Francisco sourdough. Pictures and analysis to come. I also will try some breads that take a little less time such as Wild Yeast's Norwich More Sourdough which I attempted recently.

I have also been considering venturing into the territory of no-knead bread. Although this does not have the stress-relief of kneading, it also has less of the clean-up stress. I have been very skeptical in the past (with the exception of the no-knead challah I make). One bread that captivated my attention was an Italian No-Knead featured on Yeast Spotting recently. That may be my next experiment.