So here’s the secret to easy bread making: mix up a big batch of dough and let it rise and ferment slowly. Pull a lump out of the fridge when you want to make a loaf, let it rise a bit more and bake it. No need to knead, nothing complicated.
Artisan Bread in Five Minutes a Day is a series of books based on this method, with endless variations of flavour and style. Erin’s been baking a lot of bread this way lately, and it’s all been delicious. She recommends this post that explains the basic recipe, with photos of the different steps. This European Peasant Bread is particularly good.