Most of us don't have time to create gourmet cakes and bakes on a daily, or even weekly basis. I'm lucky that the band I play with on Thursday afternoons are more than happy to be cake-testers... but the rest of the time, I don't get around to eating enough cake to justify making it for myself too often. Thank goodness for bread-making! Having dabbled with it in the past, I have recently taken up a routine of making bread during the week and (thanks to the advice AND amazing sourdough starter from my friend Dario) have been rising/proving the bread in the fridge so that I can fit it around work/overnight. Which is so convenient - why have I never thought to do that before? Plus, apparently it gives it a better taste and a slower rate of going stale.
Bread making is also extremely therapeutic - once you've got the hang of it anyway; I won't deny it can be frustrating when it doesn't come out well. So far my best attempts (which I have FINALLY managed to photograph... as usually the best attempts simply get eaten straight away!) seem to have resulted from a nice wet dough, leaving it to prove/rise for a bit outside the fridge (and plenty of proving time), and quite frankly... paying attention. I'm so terrible for forgetting my bread is rising/cooking/not leaving enough time to knead it and rushing it. Bread may be simple and convenient to make, but it requires time. Attention. And a good firm kneading session. You need to keep an eye on it. Make sure it knows who's boss.