SLOW, LAZY SOURDOUGH BREAD
The long, slow fermentation of 100% whole grain flour results in a flavorful, nutritious, wholesome loaf of bread to feed your family's bodies and souls.
Provided by homebreadbaker
Categories Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- Combine starter into water, stirring until starter is fully dispersed.
- Combine salt with flour in the bowl of a stand mixer with a dough hook attachment, turn on low speed, and slowly add water / starter mixture (see video "Lazy Mixing and Kneading").
- After fully combined, set mixer to medium speed and allow it to knead dough for 3 - 5 minutes until dough is forming a relatively smooth ball around the hook.
- Transfer dough into a mixing bowl or rising bucket and let sit until dough just starts to visibly rise (~ 6 - 8 hours). At this point you may optionally want to perform one or two rounds of stretching and folding (separated by half an hour) to build some strength / tension in the dough. I usually do this, but it's not a hard requirement.
- Keep an eye on the rising dough, checking in with it at least once an hour.
- When it has risen to twice its initial volume (or whenever you feel the bulk proofing has come to a good ending point), prepare a lined proofing basket by flouring the inside and set it aside.
- Moisten a work surface with a small amount of water, moisten your hands, and turn the dough out onto the moist work surface.
- Build tension and shape the dough into your preferred shape (boule, batard, oblong) and then transfer into the proofing basket, cover and place in the refrigerator for 12 - 16 hours. The length of this cold second proof can be stretched to suit your schedule. Shoot for a minimum of 12 hours, but the maximum can be pretty long; 24, 36, maybe even 48 hours would probably be fine.
- When ready to bake, pre-heat oven and baking vessel to 450f.
- Transfer cold dough into pre-heated baking vessel* and score as you like.
- Cover and bake for 30 minutes at 450f.
- Reduce oven temperature to 375f, uncover and bake for an additional 25 minutes.
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