When I get up on Saturday morning, I should usually have some bread dough waiting for me in the fridge. Sourdough is so slow I can do its first prove overnight if I chill it. But how cold it is kneading it straight from the fridge! See that big bubble just under the surface, waiting to be popped.
By the end of the morning, with the first load of school uniform humming away in the washing machine, a few less weeds in the garden, and the crossword done, it has nearly finished its second prove (in my warm cupboard). It usually comes out of the oven sometime after lunch:
and the difficult thing is to let it cool right down and not to eat it straight away while it’s hot! On a good week it lasts through till Monday, but some weeks (if there is some good jam to go with it) it doesn’t make it past teatime.