Two weeks ago I decided to make bread again, but I was too lazy for my usual routine of making a levain, proofing the loaves overnight in the refrigerator, and baking the next day.  That’s normally a nearly two-day production.  So I tried another of Ken Forkish’s recipe: Overnight White Bread, and it turned out great!

If you want details, buy his book, Flour, Water, Salt and Yeast.  The essence of the recipe is to autolyse the flour at 7:30 PM, let the dough rise all night in a tub on the counter, and form the loaves and bake it 12 to 14 hours later.  Instead of all white bread flour, I used 90% of that and 10% of home-milled Triticale, which made a delicious loaf.