I made this bread over the weekend, on a rare day when I had all the time in the world to let it rise, and it came out beautiful and yummy. My bread-making dilemma is that I don't generally have the time to make a loaf uninterrupted, start-to-finish because I have two busy little boys and am in the thick of their school and extracurricular activities. How flexible is this dough if I had to let it sit for an extra hour or two during one of the risings, because I have to leave the house to pick up my kids from school? I run into this problem ALL THE TIME with all kinds of breads, but the longer the risings called for, the more of a problem it is.

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