Bread is not a lot of work!
I only make no knead breads, let the yeast do the work for you!! Longer rising times, less yeast/sugar (or no sugar if you leave it for 18 hours) so good! I have been to know to come home from a party drunk and make bread dough for morning MissyPants to find and bake for breakfast! Drunk MissyPants is pretty thoughtful! 
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Weâve seen my SIL a few times as sheâs happy to communicate on Skype or Facebook, but heâd rather meet face to face the first time and wonât be around if she is on Skype. He went on a cycle tour of Europe a few years ago and stayed overnight with my brother, who got on well with him. I think he just feels a bit nervous about meeting family for the first time.
I also prefer not to overdo the cheese, so Iâll probably go with pan style.
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Iâm going to be making Chicago style pizza in a couple of weeksâ time
So youâre making a lasagna?
(@anon67050589, @OtherMichael, I am unrepentant in my pizza prejudices)
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Iâve never tried it before, and itâs something our friends miss from home. Comparing it to lasagne doesnât discourage me thoughâŚ
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Oh, itâs good. Just plan for a nap afterwards.
Let me rustle up some pics.
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Hey, if you prefer a cracker moistened with a swipe of tomato juice â thatâs your right as an domain-expert on napping who is stepping outside of his knowledge-zone.
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I hear Grant Achatz at Alinea in Chicago has perfected the Deconstructed Chicago style pizza. Itâs a bloody Mary served in a two pound cup made of limp mozzarella accompanied by a day old, stale elephant ear.
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That took you 7 minutes?
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Didnât I have to get the grieving out of the way from how you heathens butcher your tomato sauce? (And I also had to Google Achatz to make sure I spelled his name right)
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Not pizza, sorry (and diner time, so no time to go into the âcracker with sauceâ, yes! And no, itâs not a cracker 
)
But @japhroaig is this oven-rise or not? I did not give it much because I needed to ran an important errant at a âbad pointââ. (Terrible, and there was nothing burning, nobody dead, everybody working, jeeezzâŚ)
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Youâre going to have a denser crumb with whole grain bread, thatâs just how it goes. Still looks quite yummy, even if you were interrupted in your timing sequence!
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the oven kick is pretty obvious, especially on the lower loaf. they both look great. the color of the crust is really nice. the crumb looks like it might be a little chewy perhaps (hard to say since you didnât air-ship me a sandwich :D), but i gotta sayâiâd be proud of them.
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Yes the whole grain bread, sourdough, is a bit denser. Even when folding. But also the nice kind of wet/chewy which, if you like, is great.
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Darn for it, that it is not possible to air-ship, I would love to give you a taste 
Indeed the oven kick was great, and I just not expected it any more. I was sharing because of the surprise and happiness about it.
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And you know, during the week, when itâs sandwich time, there is no need for nice fluffy, all so great, but stale in a few hours, bread. This is what happens with this bread:
And in the freezer, but no prob, it can handle it, mostly, fresh is always better.
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Ah. I thought you were worried that the loaves werenât perfect because youâd been interrupted. They seemed fine to me, so I wasnât sure what you didnât like about them!
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I have the weirdest kids: they have never liked sandwiches for lunch, but they do like them for dinner. So theyâll eat last night dinnerâs leftovers (in a Thermos) for lunch instead, and then every once and a while Iâll suggest sandwiches for dinner (because I donât have enough time to cook) and they ALWAYS say yes to that idea. I donât mind the leftovers-for-lunch part, but something in me finds sandwiches for dinner to be âwrongâ in some inexplicable way.
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Sandwiches are one of the multitude of food items that have their history in being either / both portable and / or consumable while doing something else. I can see why it feels a little weird for the last meal of the day.
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Will do that somedayâŚ*
*Will definitely try it this weekend if I have time kind of someday.
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