SLOW, LAZY SOURDOUGH BREAD

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Slow, Lazy Sourdough Bread image

The long, slow fermentation of 100% whole grain flour results in a flavorful, nutritious, wholesome loaf of bread to feed your family's bodies and souls.

Provided by homebreadbaker

Categories     Recipes

Time 1h20m

Number Of Ingredients 6

400g Home milled Red Fife Wheat Berries or Whole Red Fife Flour (~ 3 1/3 cups)
200g Home milled Hard White Wheat Berries or Whole Hard White Wheat Flour (~ 1 1/10 cups)
480g Water (~ 2 cups) ~80% hydration
2-3g of cold, unfed sourdough starter (an inoculation more than an ingredient)
11g Salt (~ 2 1/4 tsp)
~36 hours Time(Note that volumetric measures are inherently inaccurate - especially for flour where 1 cup is going to be a very different amount of flour for you and for me and even for you one time vs. another time. You should get a scale.)

Steps:

  • Combine starter into water, stirring until starter is fully dispersed.
  • Combine salt with flour in the bowl of a stand mixer with a dough hook attachment, turn on low speed, and slowly add water / starter mixture (see video "Lazy Mixing and Kneading").
  • After fully combined, set mixer to medium speed and allow it to knead dough for 3 - 5 minutes until dough is forming a relatively smooth ball around the hook.
  • Transfer dough into a mixing bowl or rising bucket and let sit until dough just starts to visibly rise (~ 6 - 8 hours). At this point you may optionally want to perform one or two rounds of stretching and folding (separated by half an hour) to build some strength / tension in the dough. I usually do this, but it's not a hard requirement.
  • Keep an eye on the rising dough, checking in with it at least once an hour.
  • When it has risen to twice its initial volume (or whenever you feel the bulk proofing has come to a good ending point), prepare a lined proofing basket by flouring the inside and set it aside.
  • Moisten a work surface with a small amount of water, moisten your hands, and turn the dough out onto the moist work surface.
  • Build tension and shape the dough into your preferred shape (boule, batard, oblong) and then transfer into the proofing basket, cover and place in the refrigerator for 12 - 16 hours. The length of this cold second proof can be stretched to suit your schedule. Shoot for a minimum of 12 hours, but the maximum can be pretty long; 24, 36, maybe even 48 hours would probably be fine.
  • When ready to bake, pre-heat oven and baking vessel to 450f.
  • Transfer cold dough into pre-heated baking vessel* and score as you like.
  • Cover and bake for 30 minutes at 450f.
  • Reduce oven temperature to 375f, uncover and bake for an additional 25 minutes.

Natasha Stotts
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This is the perfect bread for any occasion. It's great for sandwiches, toast, or just eating plain.


Catherine Buck
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I love the fact that this recipe uses only a few simple ingredients. It's so easy to make and it's delicious.


Ariyen Shakil
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This is the best sourdough bread recipe I've ever tried. It's so easy to make and it always turns out perfect.


Lilian Tracy
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I'm so glad I found this recipe. It's changed the way I think about sourdough bread.


Shameem Vai
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This bread is so good that I can't stop eating it. I've eaten an entire loaf in one sitting before.


Amine bk
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I've been making this bread for years and it's always a hit at parties and potlucks.


Suhag Das
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This is the perfect bread for beginners. It's easy to make and it turns out great every time.


Karna McColm
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This bread is a great way to use up leftover sourdough starter. I always have some on hand, so it's nice to have a recipe that I can use it in.


kadar ALI
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I love that this recipe doesn't require any special equipment. I just use my regular bread machine.


Hi Again
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This bread is so versatile. I've used it for everything from sandwiches to croutons to bread pudding.


Ashok Bhetwal
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I'm so glad I found this recipe. I've been wanting to try making sourdough bread for a long time, but I was intimidated by the process. This recipe made it so easy.


Kinney McRae
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This is the best sourdough bread I've ever had. It's crusty on the outside and soft and chewy on the inside.


Rupesh Kumar Yadav aytb
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I've been experimenting with different flours and add-ins for this recipe. I've made it with whole wheat flour, rye flour, and even added things like cheese and herbs. It's always delicious.


Johnny Booi
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This bread is perfect for sandwiches, toast, or just eating plain. It's also great for freezing.


Crypto Currency
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I've tried many sourdough bread recipes and this one is by far the best. It's easy to follow and the results are amazing.


Amagbakhen Theklar
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I love the fact that this recipe uses sourdough starter. It gives the bread a wonderful flavor and texture.


Hazatusman Hazatuaman
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This recipe is a lifesaver! I'm a busy working mom and I don't have a lot of time to spend in the kitchen. This bread is so easy to make and it's delicious.


Ronald Huffman
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I've been making this bread for years and it's always a hit. My family and friends love it.


Brinkley Salter
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This bread is a game-changer! It's so easy to make and it turns out perfect every time. I love that I can just throw all the ingredients in my bread machine and let it do the work.