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 oven to preheat, then scored and baked the bread while we ate a delicious dinner of leftover chili from Saturday night’s dinner. By 10 pm, the bread was cool enough to slice
and for Mr TBTAM to make tomorrow’s lunches before going to bed. I’ll store the rest of the loaf cut side down on the bread board for another day or so, then slice it up and store it in the freezer for the rest of this week’s lunches. If Mr TBTAM doesn’t eat it all tonight….
Bottom line – If you do it right, sourdough bread making can fit into the busiest of schedules. It’s all in the timing.
Yum! I am so glad to see a real sourdough wheat bread recipe–not some insipid GF faux bread made with too much tapioca flour and honey and yeast.
Give. Me. That. Sandwich. Right. Now.
Nice looking bread – bet it tastes grand . š
I want to live in the little caverns of that bread!
I’m struck by the two hours of charting for one hour with patients. Has that always been the case? (Was that how it was with paper charts?) Or is this new? If new, what’s taking so long? Is there a lot more documentation/clicking required for billing?
Bardiac-
So nice to hear from you! Yep thats a real nu,ber (I linkd to the study where it comes from) and it mimmicks what I find in my practice. It’s the emr for sure – paper was so much faster and more efficient. Also the general push of all things administrative onto the doc. The EMR started to support billing, but has bloated to become untenable in my opinion. A real cause of burnout.
Iām soooo impressed! I made about 5 attempts using the starter you gave me. All failures – not enough rise, not enough sourdough tang. Oh, well….
Let’s talk ! It may be the types of flour you are using – I made a rye last week that had a pitiful rise, then discovered that rye just does not have the right gluten for a big rise. Also I found I need to wake up my starter from the fridge at least a day in advance, and possibly even sooner, to get the kind of activity I need for a nice rise. Finally, it took me ages to get the shaping and scoring down which has a lot to do with the final product look and rise.