I do virtually no slapping, stretching, folding or other yoga moves and I only keep a smear of starter in the fridge and feed it either white or rye on the day I make bread. I use a mixer for a few minutes to knead the dough, let it double, another hour maybe on the bench to see it rebound, into the fridge overnight to proof then into a cast iron pot to bake. I don’t have perfect lace crumb, I don’t try ultra high hydration (75-80% for my rye blend and 70% for white), but this process is super easy. I use all-purpose white but add a tablespoon of gluten per loaf as part of the white weight.
My 50/50 rye hausbrot recipe is delicious.
100g of rye starter (50g water 50g flour)
200g wholemeal rye
250g white
2 tbsp caraway seeds
2 tsp coriander seeds
1 tsp fennel seeds
25g molasses ( I used treacle I think when I visited US)
2 tsp salt
325-350 g water
Coursely grind the seeds but leave 1 tbsp caraway whole.
Mix, rise, proof, bake. No stretching or folding. Doesn’t even need much shaping. Pictured as the second loaf above, my favourite bread in the world.
by brghi
5 Comments
**Hello brghi,**
**I’M ONLY A BOT & CAN’T READ/REPLY. BEEP BOOP**
**TO AVOID POST REMOVAL**,
please review [our rules wiki page](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/).
Posts of **Sourdough Bake photos** are removed without notice when **Rule 5** isn’t met
(**including ingredients & process** in your main post/comment section).
**Need help or feedback?** Post a clear question in the title, a crumbshot, be detailed & specific. **NEW** [ Rule 5 FAQ/TIPS & TRICKS](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) – WIP 🙂 .
***
Still have questions? [Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough) as this message will self destruct shortly.
– [Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), [Wiki – Overproofed or underproofed?](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/), [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
your bread looks tasty!
agreed that good bread can be made very simply and with low stress/effort, but it’s also worth noting that for many people, in spite of the frustrations along the way, or maybe even because of them, the pursuit of perfection is part of the joy
https://preview.redd.it/oyte7qjqefge1.jpeg?width=3072&format=pjpg&auto=webp&s=8f1f367d1b9899ace5e4890d5a35ee4d2188bdf2
True. My first ever sourdough I made 2 days back from a self-fed starter.
Perfection has long been, and will forever be, the enemy of good.
Your bread looks great!
I’m working on simplicity too.
Beautiful lil demure loaf lady.