Sourdough bread

Apart from chocolate,  bread is probably the most sensual thing one can bake. Working night shift, my mind drifts to find more similarities in both bread and love making. It is usually done at night, unless you need a quick loaf to replenish  the stock through the day. You only need a handful of the most basic ingredients,  found in every kitchen. However, to achieve a truly spectacular bread, you cannot hurry - it has its own pace, and patience is vital. The dough springs and grows under your fingers, it can easily triple in size, but leave it unattended next to a draught and it shrinks pitifully. Some say you shouldn't be making bread while in a foul mood; although even if you start grumpily,  the very process of breadmaking raises your spirits. 
It's late and quiet,  the world is asleep,  soft jazz is playing, helping rather then distracting  There's just me, my task, and the whole night to make something  beautiful. 

Sourdough .
Start with preparing your sourdough starter 12-14 hours in advance.  If you're in a committed breadmaking routine, there should be  one sitting in your fridge already. If not, there are people who are more then willing to share theirs, just ask.  You'd only need a spoonful anyway. 
30 g sourdough 
125 g rye flour 
125 g water, at room temperature. 
Mix it together, cover and leave on your table for 12 hours to ferment.  Patience - the anticipation would do most of the work for you at that stage.
When the time is finally up, add to your sourdough the following :
165 g water 
15 g honey
420 g AP white flour 
10 g salt
Start kneading. It takes about 10 min in a machine, slightly more so by hand. The dough will be wet but not too sticky - kneading should develop its elasticity.  Don't just bang it on the table - use the palms of your hands to fully embrace it. Once this is done, leave the dough in a warm place to double in size.
When it puffs up, deflate it gently and knead  a bit more. Form a ball, wrap it in a floured kitchen towel and let it proof for another couple of hours. About 15 minutes  before you think it's ready start preheating your oven and the tray the bread is going to be baked on.  Use maximum allowed heat settings  for the oven - if it can go all the way to 250 C - lucky you.
Turn your dough on a scorching tray, splash some water on it and pop it in the oven. Bake at 250C for 15 min and another 20 minutes at 200C. Cool your loaf on a rack so it doesn't sweat too much afterwards. It will taste amazing still warm, with butter. The remains of that loaf would keep for a week, putting the smile on your face each time you think of that crazy bread baking night.