Lazy bread how-to
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- Posts: 131
- Joined: Mon Dec 29, 2014 8:20 pm
Lazy bread how-to
Hi guys
I love this forum. One thing I'm good at is making bread, so I wanted to share my technique. Bread is not something to be scared of, in fact, if you're lucky enough to own a kamado then I reckon you've got yourself a secret weapon... Of course you can use an oven, or commercial yeast. But this is a way I've achieved consistently good results. Hope you do too.
A week before, make a sourdough starter. Mix 100g flour with 100g water in a clean jar. Each day, remove some flour and add in another 50-80g flour with an equal amount of water. After a few days it will clearly be fermenting. Get fancy and add different kinds of flour. (I have never had a starter fail me, so I don't expect yours will either).
The night before, mix:
300g water
250g bakers flour (look for about 12g protein on the nutritional info).
A good dollop of your starter. (Your starter is equal weight flour and water so it is considered neutral).
This is your sponge. Cover in cling film and leave overnight.
In the morning, add:
Another 250g flour
2tsp salt (or 10g)
2T of olive oil
Give it a good stir. You might need to get your hands involved to get it through. If you have a kneading technique, use this, but don't go crazy on the kneading. We're developing gluten slowly. Cover in cling film and go to work.
When you get home from work, take your risen dough out and shape into a ball. It will get one more rise before baking, so it is a good idea to use a banneton, or a bowl with a team towel (dusted with plenty of flour). Make dinner, etc and let your dough rise for about 2 hours.
Light your kamado, if using, and bring the temperature to roughly 250-300C with a pizza stone.
Flip your bread onto the stone, and slash with a knife. A razor blade works best. Close the lid and shut the vents down so the temperature falls. We're mimicking a bread oven that has had its coals raked and then drops down in temp. Bake for about 25m to 30m.
Enjoy.
I love this forum. One thing I'm good at is making bread, so I wanted to share my technique. Bread is not something to be scared of, in fact, if you're lucky enough to own a kamado then I reckon you've got yourself a secret weapon... Of course you can use an oven, or commercial yeast. But this is a way I've achieved consistently good results. Hope you do too.
A week before, make a sourdough starter. Mix 100g flour with 100g water in a clean jar. Each day, remove some flour and add in another 50-80g flour with an equal amount of water. After a few days it will clearly be fermenting. Get fancy and add different kinds of flour. (I have never had a starter fail me, so I don't expect yours will either).
The night before, mix:
300g water
250g bakers flour (look for about 12g protein on the nutritional info).
A good dollop of your starter. (Your starter is equal weight flour and water so it is considered neutral).
This is your sponge. Cover in cling film and leave overnight.
In the morning, add:
Another 250g flour
2tsp salt (or 10g)
2T of olive oil
Give it a good stir. You might need to get your hands involved to get it through. If you have a kneading technique, use this, but don't go crazy on the kneading. We're developing gluten slowly. Cover in cling film and go to work.
When you get home from work, take your risen dough out and shape into a ball. It will get one more rise before baking, so it is a good idea to use a banneton, or a bowl with a team towel (dusted with plenty of flour). Make dinner, etc and let your dough rise for about 2 hours.
Light your kamado, if using, and bring the temperature to roughly 250-300C with a pizza stone.
Flip your bread onto the stone, and slash with a knife. A razor blade works best. Close the lid and shut the vents down so the temperature falls. We're mimicking a bread oven that has had its coals raked and then drops down in temp. Bake for about 25m to 30m.
Enjoy.
Last edited by niko123456 on Thu Aug 06, 2015 9:38 pm, edited 1 time in total.
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- Posts: 131
- Joined: Mon Dec 29, 2014 8:20 pm
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- Posts: 131
- Joined: Mon Dec 29, 2014 8:20 pm
Lazy bread how-to
Here's the round loaf, probably slahed too deeply but oh well
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Re: Lazy bread how-to
Nice Nicko...and a great tutorial!
Chris
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Lazy bread how-to
I've always been a dry yeast guy when it comes to making bread. Can't wait to give this a shot, thanks for the rundown!
Re: Lazy bread how-to
Nico long do you keep your starter going for? Do they go off?
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- Posts: 131
- Joined: Mon Dec 29, 2014 8:20 pm
They definitely don't go off. Some people have had starters going for years and years. The idea is you can keep feeding them.
I've also freezed them and then revived them. I've also stored them in the fridge but didn't love the way it tasted.
But now I make enough bread with my lazy method that may starter lives on my bench and I give it a feed evey few days when I make bread.
I've also freezed them and then revived them. I've also stored them in the fridge but didn't love the way it tasted.
But now I make enough bread with my lazy method that may starter lives on my bench and I give it a feed evey few days when I make bread.
Re: Lazy bread how-to
Nice write up, on my list of things 'to do one day' also.
It's worth having a crack at a sponge/poolish method with dry yeast if you haven't already, plenty of info out there on the 'websburb wrote:I've always been a dry yeast guy when it comes to making bread. Can't wait to give this a shot, thanks for the rundown!
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- Posts: 131
- Joined: Mon Dec 29, 2014 8:20 pm
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- Posts: 131
- Joined: Mon Dec 29, 2014 8:20 pm
Lazy bread how-to
Another two loaves today. Here's a crumb shot:
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- Posts: 131
- Joined: Mon Dec 29, 2014 8:20 pm