Yesterday was errand day with Murphy in all day, day care. He had a ball and played all day. I got all my errands done but am paying the price for it today. I tanked up on over the counter pain medications so I could get in and out of the car with this sore rib. Last night I could barely sit in a chair.
There is no point going to the doctor and having an xray just to find out that I broke a rib, bruised a rib, did some damage to something. I know that already. It's been a month and it still hurts. There isn't much they can do for it but let it heal.
So, today I'm taking it easy. No lifting. Hopefully no sneezing or coughing either.
So, I pulled out a used book I got recently from Amazon. It looks absolutely brand new.
I LOVE BREAD. I once had a bread machine but gave it to a neighbor because we were just eating waaaaaaaaaaaaay to much bread every day. That was years ago. Now, I'm in my "20 Summers" frame of mind and thinking about fresh baked bread.
Back when my children were little and it was the 70's, I made home made bread practically every other day. Four loaves of the most wonderful white bread. I used a Zen monastery bread recipe and added the healthy items that a Cornell University recipe suggested. My kids would come home from school to the smell of fresh baked bread and gobble it up for after school snack. Which is why I was always baking bread.
The PROCESS was so beautiful. While I waited for the yeast to grow in their little bowl of warm water I would sit with my tea and read the paper.
Then as I kneaded the dough I would stare out my kitchen window at the traffic going by, people on the bus, stopping right outside my window, my neighbor tending her garden. It was very relaxing. A nice moment of the day.
I'm not sure where I saw this book advertised. It looked fascinating.
You don't have to make fresh dough every day to have fresh bread every day.
You don't need a "sponge" or "starter".
It doesn't matter how you mix the dry and wet ingredients together.
You don't need to "proof" yeast.
It isn't kneaded.
According to the introduction you can mix up a batch of dough before breakfast and store it in the refrigerator and when you walk in the door at night you can shape the loaf and give it a quick rest then bake as usual. Small loaves especially flat breads can be on the table in 40 minutes or less.
So, I'm going to mix up a batch when I go upstairs and I'll let you know how it goes.
The authors, Jeff Hertzberg who is a physician among other thing lives in Minnesota. He met the other author Zoe Francois at a play group in Minneapolis. Zoe is a pastry chef and baker, http://www.zoebakes.com/
Both authors have a web site: http://www.artisanbreadinfive.com/