"I don't see how you have enough time to bake bread." is what the head of winemaking told me the other day. I tried to explain that really there isn't that much time involved but that was met with unbelief. So I thought why not time the different steps and see how much time is really involved.
I'm including the making of the preferment since to me it is part of the process. Mixing of the starter with flour and water for the preferment took 4.5 minutes. Thats pretty quick. I let the preferment set for 12 hours during which time I went to work and back.
Next up is mixing all the ingredients together for the dough except the salt. This took another 4.5 minutes. I let the dough autolyse for half an hour while I went off to read a book. Then I added the salt and finished mixing the dough which took 2.5 minutes.
The dough was put into an oiled bowl and covered with a plate, quick fast and simple.
Much easier than covering with a towel.
I let it bulk ferment for awhile while I read a book. You can do anything else you like but you don't have to watch the bread rise.
Shaping the dough and placing it in a floured banneton took 3 minutes. This was place in the fridge until I got home from work the next day.
When I get home I start preheating the oven and take the dough out of the fridge. This just takes maybe 30 seconds. When the oven is ready I slash the bread and place it in the oven and cover it with a roasting pan lid, 1 minute. The roasting pan lid is left covering the baking bread for 30 minutes then it is removed, 5 seconds. The bread is removed from the oven after another 15 minutes and takes 5 seconds.
So lets total up the times and see what we get, 16 minutes and 40 seconds. Wow not a whole lot of work to make a loaf of bread.
Writing this blog 28 minutes. It takes less time to make bread.