Day 1 - early AM before work | Mix a cut up piece of old dough in 1/4 cup warm water and add 2/3 cup flour to make my "old dough starter" |
Day 1- early PM | Add 3/4 cup flour and 1/4 cup water creating my "second stage starter" |
Day 1- late PM | Mix final dough using the second stage starter plus another 3 1/3 cups flour, 1 1/3 cups water and 1/2 tsp yeast. Mix in the Kitchen Aid with dough hook 5-8 minutes, sprinkle with 1 tablespoon kosher salt while it mixes. Cover and let rise overnight in refrigerator (attempt #1) (attempt #2 will rise on the counter) |
| Day 2- early AM before work | Shape the loaves (reserve a piece of dough for next time) |
| Day 2- all day | Let the loaves rise in floured towel lined baskets on the counter |
| Day 2- as soon as I get home from work | Preheat the oven to 500 degrees, steam the oven and then bake the bread |
So this is what I've come up with for my 1st plan of attack for having fresh bread every other day on a working moms schedule. I adapted it from a great recipe in Julia Child's "Baking With Julia". We'll see how it goes. You can see for the last step on Day 1 I have 2 attempts listed. I'm going to try each of these ways of rising the bread and see how it effects the final product. So I guess tomorrow morning I start the 1st step! I'm glad I saved a piece of dough from my last batch of bread! Hmm that means I'll have warm fresh bread Friday night. I was going to make pizza for dinner that night but maybe pasta and a salad instead...
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