Bread baking seems really time consuming to me, right now, but only
because it is all new to me and I'm consciously having to think about
each step. But it seems to me that once you get a formula down it
really only takes a few minutes to do each step and the steps can be
several hours apart. You can retard your dough in the fridge and take
it out only when you are ready to bake. I find that, in addition to
being enjoyable and resulting in better tasting/healthier stuff than
you can buy at the store, that it is also theraputic. Almost a kind of
meditative quality about it. Very satisfying, in more ways than one!


On Sun, Jul 19, 2015 at 12:21 PM, Rick Womer <rickpic...@gmail.com> wrote:
> I love your insertion of the Zorro pic!
>
> Once upon a time (BK--Before Kids) we baked all our bread. Maybe since we're 
> now AK we should try again... but it would take time away from other things.
>
> Rick
>
>
> On Jul 19, 2015, at 12:03 AM, Darren Addy wrote:
>
>> The latest three images in my Flickr photostream are all seen in this thread:
>> http://www.thefreshloaf.com/node/43160/my-1st-pain-de-campagne-loaf-2
>>
>> I've become interested in learning to bake "real bread" from scratch.
>> These images are from my first French Sourdough loaves made from my
>> first levain (sourdough starter) which was in turn made from whole
>> grain flour that I milled myself.  A very satisfying endeavor, not to
>> mention, delicious!
>>
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> http://photo.net/photos/RickW
>
>
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