Making Bread, It’s More Flexible Than You Think!

Making bread is more flexible than people think . . .
and its a myth that you need to stick to the directions like glue.
making bread the flexible way
You don’t even need to be tied to the kitchen sink!!

and You don’t need a bread machine.

In fact all you need is a couple of hours, roughly 2 or 3

  • a bowl
  • a few measuring utensils
  • and four basic ingredients (Flour, Water, Yeast, and Salt)
  • and your hands
  • .

How flexible can it really be?

Super flexible!!!

First there is the beginning, when you “proof” the yeast
Sometimes I just get my bread going
a cup of flour, the water, and the yeast. Put it in a bowl and let it do it’s thing.
I might get back to it in 15 minutes or 24 hours later.
But my bread is started…



Once the dough is made and it has gone through its first rise:

You Can:

  1. Punch it down and let it rise for another 45 minutes
  2. Punch it down, let it rest for 10 minutes or so. Now Shape it into a loaf of bread. (Put it in a loaf pan if you are using one or make it free form. Let it rise for about an hour.
    You’ll be skipping the second rising and saving 45 minutes.
  3. If you don’t have the time to let it rise again or even think of cooking it…well punch it down, put it in the fridge to bake tomorrow. You can shape the bread before refrigerating or do it tomorrow.

Now What?

No matter which option you chose – well the bread has shaped and cooked.

If it was in the fridge you’ll want it to come up to room temperature before shaping. Shape the dough and let it rise for about an hour.

If it’s already shaped, you will still want to bring it to room temperature before baking.

With all methods you will want to preheat your oven for 30 minutes or more before baking.

I usually turn the oven on when I shape the dough, giving it plenty of time to heat up to the temperature needed.

My Test Loaves



The photo above shows my three loaves of bread.

From Left to Right

  1. I skipped the second rising, shaped the bread and placed it in a small loaf pan for its last rise.
  2. I made the traditional way, two risings, shaped for the last rising and then baked.
  3. I shaped this after the second rising, put it in a greased loaf pan, covered and then put in the refrigerator. I baked it the next morning.

All three loaves came out tasty and best of all flexible enough for your schedule too 🙂

Adele, Blogging the Creative Life

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making bread the flexible way, tips and tricks to fit bread baking into your busy schedule

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Fiber Artist, Author, Designer, Pianist, and Organic Foodee. My Mission is to inspire and educate the creator in you.

5 thoughts on “Making Bread, It’s More Flexible Than You Think!”

  1. I loved this entire lesson/blog/post Del. Very well written and thought out. So many things about it stand out. The photos of the finished product, and the fact that you tested the different variations and they all work, is perfect.

    The whole layout is clean, uncluttered, smooth flowing, concise and succinct in its presentation. This is totally and truly professional in every way!

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