I am finally settling into a pattern of baking 3-4 loaves every weekend for our daily use-WWsandwich, fruited morning toast, french and maybe 1 extra as experimental,giveaway or to perfect a recipe.

It occurs to me their are many little things I can do to streamline the process of making the repetetive loaves such as pre-measuring out my flour into ziplocs and even adding all the dry ingredients to it.

I thought I'd ask the collection of experts here what they do to streamline their process? I have learned so much from this forum. I'm sure there are many great ideas as to procedure and supplies that make it easier and faster. After all, it will leave more time to bake NEW breads!

Hi, I have been looking a lot on your site and got excited by the idea of "autolayse". Wheat is naturally water resistant so the idea of letting it sit and soak is great.  While trying to fully understand how autolayse works I ran across "stretch and fold" which also sounds wonderful.  The idea of slowly stretching and folding rather than the hard work of kneading it by hand (I don't have a mixer). I would like to know how to use these methods with all my bread baking.  How can I take recipes that my family and I already like and incorporate the autolayse and stretch and fold methods?  Does anyone know more about one or both of these methods.  I have been searching the web and all I can find are definations and a several descriptions of how wonderful the bread looks.  There must be some basic formulas for both of these methods. 

Pixy