Lazy bread how-to
Posted: Thu Aug 06, 2015 9:23 pm
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.
