Complexity doesn't need to be respected, only felt
Baking is chemically complex. Perfection is a hard ritualistic process.
But you don’t need to care.
I make low-knead, slow raise dough all the time and have consistently added “recipes” using the dough I had and its usually fine. I recently have added baguettes to my options. I measure nothing weigh nothing and don’t preplan meals.
Dough:
In a big mixing bowl add 2ish cups of water, bit of flour, 1/10th lid-full of dry yeast, to wake up the yeast. Take a 5 to 30 minute break. Add maybe 5 cups of flour, splash of oil, salt(3x more then youd think), add more flour until there is no liquid water, using a big ol` wooden spoon mix until there is no dry flour. Take 20 to 60 minute break. Fold dough a few times with spoon, prep containers possibly 4 meal size tapawares(assume dough expands 3x), consider if dough is to sticky to work with: if not oil your hands and just split it up(lucky); if it is add flour and knead dough ball until smooth with floured hands.
Leave in fridge for at least a day or a week
Baking:
All my recipes go in a “air frying toaster oven” i.e. pizza sized oven, at 450, using partment paper
Pizza:
Take the smoothest dough you have; stretch it out, if dough is very sticky consider a 5 minute prebake, toppings; appoxitely 13 minutes
Pizza bread
Take the lumpiest(oldest/ least kneaded) dough, or failed attempt at pizza, add toppings smash it up and fold it into a loaf with tears where toppings stick out, appoxately 20 minutes
kagapuri/cheese boat
flatten out as if making pizza maybe more oval, add mozzerla or other melty friendly cheese, fold up edges on the shortest sides to make an “eye” of cheese, bake until cheese is melty, add an egg (maybe a bit of butter), bake until egg whites become fully white, add some seasoning such as hot sauce or honey.
Watch it, dont trust a timer
begget:
Add some flour to the partment paper
Flatten by smashing it with your fist, fold it by 3rds, lazily roll it out, cut the pattern;
Take a handful of water a splash it on the dough, rub it along the bread is its all wet.
25 minutes.
[In theory I saw claims you can make a similar dough into bagels and pretzels but I havnt done that sort of thing]
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Feel, touch, smell; this is the base truth of the dough. Everything else is a lie, your chasing a ghost and you don’t need perfection or a Europeans approval, it will be bread (and possibly a bunch of melted cheese) it will be great.
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This applies to much in life, we live in an era with overwhelming complexity, people feel lost, and cling to bureaucratic rituals, but those rituals are what deprave you of presence in the moment which you need to devople insight into the wild complexity.
But remember, senses and honest reaction, your monkey forefathers made bread long before yeast was seen by a microscope.