Bread Day

We loooooooove fresh baked bread 

but I’m not very good at timing the mixing and rising(s) and baking to have it ready at a specific time, so it’s mostly a special treat, not an everyday staple.

Then I saw this . . .

 
The idea is to mix a big batch of dough and let it rise in the refrigerator for up to 2 weeks, pulling off a section as needed to make bread. 

Mixing the first batch took about 20 minutes, then it needed to rise for 2 hours before I could pull off a grapefruit-sized section to bake. The rest is in the fridge, rising again, ready for me to grab another hunk tomorrow -or whenever- to shape and bake.

Delicious! And unlike sourdough, this doesn’t need to be “fed” every day to keep it going. Maybe next time we’ll make pita . . . or challah . . . or baguettes . . . or . . . This is going to be so much fun!