This is for anybody else who's usually in a hurry, but can't bear the thought of buying store-bought bread anymore. (My starter's name is Teilhard -- "Everything that rises, yada yada...") Also available as a higher rez jpg or Excel file, if anyone's interested. I have this taped up on the inside door of one of my cupboards next to the sign about being tranquil as soon as I find time.

Everything's been tested. I written up everything as 3-cup single loaves because I measure out flour before hand, and store it plastic containers so it's ready to go. It's fun -- and not too time-consuming -- to experiment with multi-grains on this. (My fav's 2 cups bread flour with one cup of buckwheat flour.)

I like doing a long-rise loaf mid-week: I mix up the dough just before bed, and let it sit at room temperature (RT) overnight. Then, in the morning, put it in the fridge before leaving for work. (When I've left dough out all day, it winds up falling irreparably big time, especially in the summer. The fridge retard during the day also helps the flavor.) I take it out when I get home, give it a stir or a knead, let it sit RT for two hours while I cook dinner or clean something or look for my car keys, then bake it before going to bed. I let the loaf sit out overnight to cool, and then have fresh bread for breakfast. So, for instance, a sweet loaf that's started on Wednesday night gets noshed Friday morning. For a sour loaf, I just have to remember to move the starter to RT and give it a feed Wednesday morning, but the rest of the process is the same.

Sources are numerous (saw a No-Knead bread book from 1949 by Pillsbury the other day); the most specific one is the "Short-rise" which shows up in B. Clayton's Complete Book of Breads, and later in the Tightwad Gazette as "Cuban Bread".

Later. I gotta go clean something, hang out laundry and find my car keys.

Kell