many loaves that come out of my kitchen are just straight up plain, right, which is why i don't post very often. i'm baking, perhaps not posting, and i decided to post this here because i wanted to just say this, that it's just bread, okay. it's really no big deal. you've opened the cupboard, a farine reconnoiter of sorts, you saw what you had, right, maybe A/P, maybe bread flour, maybe a handful of each, and then that bit of rye that you've been meaning to deal with, because it's just sitting there putting all kinds of pressure on you.
all i had was A/P this weekend. and i was not about to go to the store. it's the nun in me. i'm not going to waste a handful of flour because there are starving people, like, everywhere, and just because i can run out and get something crazy (i can't, really), like, i don't know what, teff flour or something like that, so that i can pretend like i'm over here in some sort of lab, conjuring up all kinds of cool stuff because that's just my life, doesn't mean i'm going to. it's simple: i check the freezer - yeah, the freezer; i slice my bread and stick it in there, frugality, see, and when i'm hungry, i pry a couple of slices from the frozen block, slide it under the broiler, and there, i've got lunch - if the goods are running lean eh bien, it's time to make bread.
you don't have to make this some extravagant venture every time. you can (i'm serious) just sort of bake loaves if you're bored, or hungry, or you're too poor to buy someone a real birthday present. i think this batch of bread will cost you like 12¢ out the door, so you're either a cheapskate or seriously talented. whatever the case, you're terribly sophisticated to think up a loaf of bread instead of presenting your friend with a store bought piece of crap, because, yeah, that takes so much ingenuity. time is money baby, so loaves of bread baked for friends are equivalent to, say, tiffany rings with diamonds, lots of diamonds.
sometimes i think of all these ideas of things i should bake, but i never do because i'm part nun and totally broke, and all i have today (most days) is A/P or a few grams of bread flour and rye. always rye. if i don't have rye, my world stops, the world stops. so today i baked up the last of some A/P, and instead of just eating it, i snapped a few pix and decided to jot down the 'formula', if you can even call it that.
here you go. the formula below makes two loaves, i made this double batch and then another demi-batch. in the case of a demi-batch, just cut all of your measurements in half from levain down to the salt.
this post has been exhibited on Susan's wild yeast blog. thank you susan, for giving us a platform to share our bread!