Good enough bread

I try to push my breadmaking to fit in with my life. I bake about once a month, four loaves at a time, throw three in the freezer. More if I feel like it. I've figured out timings that work when I can be home a lot for two days (typically a weekend) and when I can only be around early morning and late evening between work. I base of the fairly fussy Tartine instructions, and I get to learn the limits of how unfussy and imperfect you can be and still make pretty good bread. 

This is what happens when you start your bread in the morning thinking you will be around to shape it in the afternoon, but then run off to help your friend figure out a food distribution site for your now grocery-store-less neighborhood, and don't think about it again until your husband wakes you up at midnight. 

 

So, I think it was a 14 hour bulk rise, in summer heat? I don't even remember what I put in this one anymore, mostly Baker's Field bread flour plus some mystery whole wheat from our brief experiment using Instacart and whatever AP white I could find. I managed to shape the overflowing mess into loaves, refrigerated overnight because I was pooped, and baked in the morning before more running around. It tastes like San Francisco sourdough, which is kind of a nice change after all my intentionally mild, levain-raised loaves, and it's plenty good enough.