Soda Bread.

Alternatively, my normal yeast+sourdough. 425g water, 500g flour, 10g salt, 1/4 tsp yeast and whatever starter I’ve fed, or not.

Mix and leave for an hour, 3 stretch-and-folds. Leave it on the counter, or refrigerate overnight. Cut, shape, bake.

I’ve gotten really loose with my shaping these days. I’ll often make 4 little baguettes, a couple rolls and a couple sandwich sized loaves.

Then I freeze half of it, because I don’t want to get fat.