My No Effort Sourdough Loaf

I tried a simplified "cheat" method for making my sourdough loaf today. No autolyse, overripe started and no stretch and fold. The result was an excellent loaf whose texture and taste was no different than when I did all the extra steps.

Here are my steps for this 68% hydration loaf –

350g Bread Flour

30g Whole Wheat

245g Water

100g Starter

1 ½ tsp Salt

• Put everything in the bowl of a Kitchen Aid mixer.
• Blend with the dough hook 10-12 minutes until it all comes together and forms an elastic ball.
• Put in a container to bulk ferment until slightly less than doubled. I put mine in the oven with the light on.
• Pre-shape into a ball.
• Cover and bench rest for 30 minutes
• Final shaping then into the banneton for about 45 minutes or until it is noticeably puffy.
• Put in a plastic bag (old grocery bag) and refrigerate for 18-24 hours.
• Heat oven to 450º with your dutch oven or bread baker inside.
• Turn out your loaf, score and put in the baker.
• Bake 30 minutes with the lid on and about 5-7 minutes with the lid off until it reaches you desired toasting on the outside.
• Rest at least 2 hours before cutting.

Let me know if you have any questions.