A bread schedule that fits a workday

Most bread recipes are written for a person who is at home all day. They ask for a fold at ten, a fold at eleven, a shape at two. I am at a desk at those times, and I still want bread on Saturday.

The trick is not a faster recipe. It is a slower one. Cold dough moves so slowly that each step has a window of many hours, and a window of many hours always has an evening in it.

What you need

• 500 g of bread flour, 375 g of water, 10 g of salt
• 100 g of active starter, or 2 g of dry yeast
• A bowl with a lid, and a pot with a lid that can go in the oven