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Old 09-07-2006, 05:41 PM   #11
Senior Cook
 
Join Date: Jul 2006
Location: N. Bellmore
Posts: 106
I have found that mostly the preferments and dough can be left alone for long periods of time to do their own thing. The actual mixing, kneading, and shaping take maybe a half an hour or so, and the rest of the time the future bread is actually doing the work of developing flavor. You can mix and bake in one day using commercial yeast if you want to, but the actuall time spent on it will be about the same. You can retard the rise by putting it in the refrigerator, and that way you can mix and knead one day. and shape and bake the next.

Once you start to understand what the yeast is doing, it is not hard at all, and doesnt seem to take that much actual time.
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