Bread

After a bit of practice and experimenting you find what works for you. Early on I was really anal about following recipes but then started to notice what one baker said was a no no another would have as part of their recipe.

As such I am much less precious these days and enjoy the variability of bread. When I first started making a loaf was all consuming and I felt I had to keep a continuous presence to observe and interfere. A year later bread making fits into my routine. When I notice my starter is looking active I mix flour, starter and water together and leave to autolyse- this can vary from 30 mins to 4 hours depending on how absent minded I am. Then comes addition of salt. Stretch and folds if I remember and then once the dough window panes I’ll do an initial shape followed by final shape and generally retarded prove in fridge overnight. Writing it out sounds long winded and complicated but I can pretty much knock up a dough while making the evening meal and then use advert breaks or the credits in tv shows as the reminder to add salt or stretch and fold.

I have one large Lock N lock tub for white flour, another Lock n lock for smaller bags of interesting flours, Malts etc and one kitchen drawer with bread tools. Which all makes the process of getting ready to bake quicker and easier.

TLDR play around. Fuck up some loaves, but learn from your mistakes. And then develop a technique or routine that works for you.