Seriously, I'm the queen of benign neglect. This is maybe my 10th loaf? 11th? I find when I kind of whatever the stretch and folds (meaning do it when I remember) and leave it on the counter all day before an overnight in the fridge, I get better spring and crumb? Idk. Anyways. This is (approx for everything) 100 g starter, 350g tap water, 500g great value white flour. 15 g salt. Mix into a shaggy dough. 1st stretch and folds around an hour. Next 3.. or 4? Stretch and folds over the next idk 3-4 hours? At around 7/8 hours, I form a boule, plop it into a banneton, pop into the fridge overnight. I preheat the oven dutch oven to 500 Fahrenheit, slam in the dough on paper after slashing whatever, lower the heat to 430 as soon as i stick it in tbe over. Bake at 30 mins lid on. Then remove the lid and bake at 430 for another 25 to 30 mins. It's not perfect, but I'm not running a business. And my family loves it. And I get sourdough after being lazy af, so yeah. It's a win
by w33kndxotwod
1 Comment
If you are doing stretch and folds I don’t consider it lazy bread 😀
The GV Unbleached Bread flour was surprisingly strong when I tested it, so a good choice for bread. But I did find the bread flatter in flavor than King Arthur Bread flour. Might be interesting to make a mix of the two and see if you notice a difference in the flavor of the final loaf. I use a little less salt than you do so it is possible that influences how much of the flour flavor ultimately comes through in the bread.
Happy Baking!