Lazy bread how-to

PIZZAS, BREADS, CAKES & DESERTS ON BBQ
Post Reply
niko123456
Posts: 131
Joined: Mon Dec 29, 2014 8:20 pm

Lazy bread how-to

Post by niko123456 »

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).

Image

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.

Image

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.

Image

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.

Image

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.

Image

Enjoy. Image
Last edited by niko123456 on Thu Aug 06, 2015 9:38 pm, edited 1 time in total.
niko123456
Posts: 131
Joined: Mon Dec 29, 2014 8:20 pm

Post by niko123456 »

Sorry, that is 10g of salt.

I should add, leave to cool overnight. You can have it for breakfast in the morning.
niko123456
Posts: 131
Joined: Mon Dec 29, 2014 8:20 pm

Lazy bread how-to

Post by niko123456 »

Here's the round loaf, probably slahed too deeply but oh well :)

Image
mb403
Posts: 106
Joined: Wed Sep 24, 2014 7:34 pm
Location: BrisVegas!

Post by mb403 »

Nothing beats the taste and smell of fresh baked bread. Trully one of lifes simple little pleasures
Image

OCAU.COM & AUSSIEPITMASTERS Forum Member
urbangriller
Posts: 9453
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: Lazy bread how-to

Post by urbangriller »

Nice Nicko...and a great tutorial!

Chris
Common Sense is so rare these days it should be a Super Power!
burb
Posts: 141
Joined: Mon May 18, 2015 8:39 pm
Location: Perthatory

Re: Lazy bread how-to

Post by burb »

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!
sosman
Posts: 1337
Joined: Sun Dec 05, 2010 9:31 am
Location: Melbourne - east

Re: Lazy bread how-to

Post by sosman »

Nico long do you keep your starter going for? Do they go off?
Image
niko123456
Posts: 131
Joined: Mon Dec 29, 2014 8:20 pm

Post by niko123456 »

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.
flyonline
Posts: 42
Joined: Sat Jun 22, 2013 5:58 pm

Re: Lazy bread how-to

Post by flyonline »

Nice write up, on my list of things 'to do one day' also.
burb 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!
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 'webs :wink:
niko123456
Posts: 131
Joined: Mon Dec 29, 2014 8:20 pm

Post by niko123456 »

Glad you guys liked it.

One thing you'll notice is that 300g water to 500g flour is 60% water to flour. This is the hydration percentage. 60% is a good middle ground for white flour.

For my whole meal loaves, they are much thirstier and I have to uo the water to 80%!
niko123456
Posts: 131
Joined: Mon Dec 29, 2014 8:20 pm

Lazy bread how-to

Post by niko123456 »

Another two loaves today. Here's a crumb shot:

Image
skuzy
Posts: 631
Joined: Sat Jun 20, 2009 9:15 pm

Post by skuzy »

Do we need to'proof' the bread?
Image
niko123456
Posts: 131
Joined: Mon Dec 29, 2014 8:20 pm

Post by niko123456 »

Yes, after the first rise (which lasts all day), you knock down the dough and shape and proof for an hour or two before baking.
Post Reply