No matter what I do, aside from taking cars off the road, I end up with a huge traffic jam. I’d blame my lack of traffic management skills, but my experience with driving in the real world tells me otherwise.
Alex Shakespeare’s Window to the World is a neat project. I really like the map based control panel where one can use a little air plane to select what location they want to visit. Check it out in the video below.
This is the current house bread here. It’s a half-recipe of Carey Nershi’s No-Knead Sandwich Bread with a couple minor tweaks. The whole wheat and rye flours make for a fairly dense loaf that works well for sandwiches and toasts. There’s usually a sliced loaf in the freezer. When there are only a couple slices left, it’s time to make another loaf.
Given the rise times, it won’t be ready quickly. However, after the experience of a couple loafs, the active time is quite minimal and can be worked in somewhere during the week. I usually mix it on a weekend morning while making coffee.
216g Bread flour
109g Whole wheat flour
108g Dark rye flour
3g Active dry yeast
8g Caraway seeds
Mix dry ingredients in a large bowl.
Add water and mix with hand into a shaggy dough ball.
Cover and let rise for 5-6 hours at room temperature1.
Butter a loaf pan.
Turn dough out onto a floured work surface, it will be very wet.
Add some flour to the top and pat down with hands.
Using a dough scraper, fold the dough over onto itself a couple times.
Roll into log shape that will fit into the loaf pan.
Place in pan seam side down. Sprinkle top with a bit of flour.
Cover and let rise for about an hour or so, until it has doubled in size.
Preheat oven to 450º F.
Slash top with a sharp knife and cook for 25-30 minutes (watch that the top doesn’t burn).
Carefully turn out of pan immediately and let cook completely on wire rack before slicing.
1 After the initial rise, dough can be kept in the refrigerator for up to 2 weeks until ready to bake. If using refrigerated dough, expect the second rise to take a bit longer.