Again with my “fake sourdough” lazy bread. Full tutorial this time. I tried stretch and fold method. Less bubbles but chewier.
312g water, 2g instant yeast, 6g salt, 330g ap, 60g wholewheat flour. Mix dough → 3-4x stretch & fold with 30 mins intervals → fridge 18-72h → pre-shape, rest 45min → shape, into banneton → 45min cold proof → bake 250°C covered 25min + 220°C uncovered 20min.
by Personal-Judge-8644
6 Comments
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I ended up trying your recipe from your previous post last week, and the bread turned out fantastic.
I did end up needing more flour than you listed.
What percentage/type of AP flour are you using?
Oh mg. Saving this.🙏
Can I just say that there are a lot of extra steps that you did to over complicate it, good that it works for you or you have the time but you can achieve the same loaf without those excessive folding techniques that just makes bread making looks harder than it is. Cheers
Okay. i’m watching. I’m learning.
I might be learning i’m too lazy for this kevel of process!
With up to 72 hr cold ferment, could I triple it, and back a loaf a day over 3 days?