re: Making Artisanal Bread

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Because i don't have time to make bread this weekend or next.

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Ah, you only THINK you don't have time to make bread. You do. If you are 1)at home for 2-3 hours, and 2)have a refrigerator, you can make bread.
--feed starter in AM before you leave, feed in PM before you go to bed.
--next AM, mix levain. Let it sit out at room temp all day.
--that evening, mix the dough. Follow the Forkish recipe, or a Tartine style....IOW, take the levain you mixed, dissolved in water, add flour...let autolyse 20 mins, add salt/extra water, and mix w/your hands. Mix again in 30 mins; do another 2-3 stretch and folds. Note that the time required is not continuous...you can be doing other things over the 3-4 hr period. Before you go to sleep, divide and shape the dough, put into floured-towel lined bowls, cover, and put in fridge.
--next AM, preheat oven, pull dough out of fridge, and bake. Or leave dough in fridge until afternoon, and bake after work.

The beauty of high-hydration sourdough is that it requires very little active time--just a few bursts of stuff to do here and there. Your fridge can be used to manipulate the schedule according to your convenience.