Are there good bread styles or techniques for baking bread in the evening after a day at work?
Specifically, there's a couple of us who have taken to bringing food for a meeting every couple of weeks, and I tend to do the breads while someone else makes soup or a casserole.
I know I can whip up a quick bread, like Irish Soda, cornbread or most muffins fairly quickly, but they're not as conducive to eating at a meeting (they crumble, and then I have to spend more time cleaning up after the meeting), or I could make something like naan or tortillas, but it's quite time consuming towards the end if you have roll out and grill up enough for 18+ people.
I guess I'm hoping for something where it's either slow-rising enough where I can prep it the night before or morning of, then return to it 8 to 20hrs later, punch down and shape, then have a short rise before baking. (right now, I do a refrigerated rise of the dough, which requires giving it more time to come back up to room temp so I can shape it and let it proof in the pan before baking).
Another option would be to know the techniques to make something like the par-cooked breads that you used to be able to find in the stores. (if it can be done at home, and doesn't require blast chillers or other specialized equipment)
Best Answer
One thing you can make which is very fast is unleavened flatbread. For example, chapati and roti are two Indian flatbreads made without yeast. If you try one of these though, I'd recommend getting a special flour to get the authentic flavor. They come out kind of bitter with regular whole wheat flour. Chapati or Atta flour can be found at Indian grocers, or order online. King Arthur Flour makes a version which I haven't tried, but generally their products are very good - http://www.kingarthurflour.com/shop/items/chakki-atta-indian-flour-3-lb
Chapati and roti are pretty similar to wheat tortillas, although tortillas are usually a bit thinner. These can also be considered a flatbread and can be made quickly.
If you want to try no-knead bread you don't need a book. Mark Bittman of the NY Times has posted some no-knead recipes online (from Jim Lahey of Sullivan St Bakery in NY, who now has his own book of no-knead recipes).
Overnight rise recipe: http://www.nytimes.com/2006/11/08/dining/081mrex.html Newer "quick" version, 4-5 hour rise: http://www.nytimes.com/2008/10/08/dining/08mini.html
You can also make pita bread with an hour and a half rise.