I’m not a fan of fads such as “artisan bread in-a-minute-and-a-half”. It suggests to me that people don’t really want to engage with bread making or get a feel for working with dough.
But what do you do on Saturday night when you’re down to crusts for Sunday breakfast?
Strong Bread Flour 342g 100%
Water 268g 78.2%
Starter 86g 25%
Salt 5g 1.5%
Stir the ingredients to make a wet dough, then stir about 20 times. Repeat the 20 stirs after about 5 minutes and again after a further 5 minutes.
Oil a smaller bowl, scape in the dough, cover and leave until morning.
When the church bells awake you turn on the oven to about 220/230C, oil a 36cmx26cm rimmed baking tin, turn the dough out onto it and, with oiled fingers gently stretch the dough out to the edges. Have a coffee, check the emails. Make an emulsion by whisking together a tablespoon of oil oil, the same of cold water and a teaspoon of salt.
When the oven is up to heat, dimple the dough with oiled fingers, spoon over the emulsion and bake for 20-25 minutes.