Very small batches of very simple bread
In December my wife had surgery for a cancer on her tongue. The surgery was successful but has left her with chronic pain in her tongue if she uses it very much. very soft tender breads have been pleasing for her. The result has been experiments with eight ounces of flour and 75% hydration and virtually no kneading. I mix the flour, yeast, water, and salt to blend, cover with a plate, in an hour dump the dough onto a floured table and stretch into a small log which I cut into six pieces and place on a sheet pan. flatten with my hand and brush with melted butter or chicken fat and let rise for about an hour and bake at 350 for 25 minutes. The result is a soft bread with a tender crumb and crust that goes stale in 36 hours.
I have tried these rolled in flour and dropped into large muffin tins, baked on a heavily oiled sheet pan and my next effort will be to use less oil and a bit more flour on the surface.
Bread is very important in our life.