I became somewhat exercised at the prospect of bread baking without the
The book arrived, I read it carefully, I bought a large container - big enough to mix and store the dough but not so big that I couldn't shut the door of the fridge - and collected my ingredients together. I made my first batch of dough. Mix mix mix, in the container, with a wooden spoon, no kneading. Lid on, leave at room temperature for a couple of hours.
We waited while it did its thing.
Which it did, with enthusiasm.
Then we popped it in the fridge till we were ready to pull off a large lump of dough, briefly shape it, leave it to rest for a little while - no knocking down, kneading, proving - and slide it into a hot oven.
Emails were exchanged with Poshyarns, who dispensed helpful advice for next time, and useful links.
The next day, more bread was baked. Roger and Tim are my crash test dummies with one of today's loaves.
I'll need to experiment with shapes and sizes, resting and baking times, and tweak the salt levels, but so far, it's all been very edible, and very encouraging. Different flours, seeds and grains will follow in due course; applications for the position of crash test dummy can be made here.
Note: My first three loaves were made deliberately small, mainly so that I don't become the Pillsbury Dough Lady, living on a diet of white crusty bread with added calories in the form of jams, sausages, cold roast beef, and of course lovely French butter. Attention to shapes and sizes applies to bread bakers as well as to loaves.