Monday Evening Bread Bake

It’s all in the timing. If you plan it just right, you can see a play, eat with friends, and get a lot of work done, including a full day at the office, all while making sourdough bread. I started this loaf late Sunday morning, using my own modification of Tartine’s Country Bread recipe. After mixing the leaven, I worked at the dining room table on charts and labs from last week’s busy office hours, then let the leaven continue to mature on the kitchen counter while we headed up to An Beal Bocht in Riverdale to see a wonderful production of Every Brilliant Thing at their Poor Mouth Theater (Aiofe Williamson was brilliant herself! ), followed by a rousing traditional Irish music session and a late lunch in the cafe with Paula and Tony. When we got home at about 6 pm, I made the autolyse, mixed the bread and began the first rise with folds every 30 mins between completing even more charts and reviewing even more labs. (Did you know that for every hour seeing patients a doc spends another two in the EMR documenting and such? Welcome to my weekend…) By 11 pm, I was tuckered out. The bread had finished its second rise and was shaped and proofing in the fridge. Today, while my bread sat in the fridge gathering its tangy flavor, I was at the hospital by 7 am for grand rounds, followed by a morning full of patients, and more charting, patient calls and meetings in the afternoon. Home by about 6:30 pm, I set up the Dutch ...
Source: The Blog That Ate Manhattan - Category: Primary Care Authors: Tags: Uncategorized Bread Bread making Leaven SOurdough sourdough bread Tartine Source Type: blogs