This is another loaf using the “lazy” sourdough method. I baked this at the same time as my Cheddar and Paprika loaf. This recipe uses sunflower, poppy and sesame seeds but you can substitute just about any seeds you’d like.
Using the lazy sourdough method is actually quite simple. The real key to this method is that you can use your unfed starter straight from the fridge without the need to make a levain. There’s also no autolyse which saves about 30 minutes.
Schedule: Here’s a link to the lazy sourdough method.
The exact schedule I used is at the bottom of this post.
- 450g bread flour
- 50g dark rye flour
- 375g filtered water @ 90’F
- 100g unfed starter straight from fridge (100% hydration)
- 11g sea salt
- 33g sunflower seeds
- 10g sesame seeds
- 6g poppy seeds
- 6g spent grain, whole+dried
After mixing the dough, I performed 4 stretch and folds within the first 2 hours. I let the dough bulk ferment at room temperature for a total of 8 hours.
Once the dough had doubled, I shaped the loaf and put it in a banneton that I liberally dusted with rice flour. I put the banneton in a vegetable bag and then placed it in the fridge for a 17 hour cold proof.
One hour before baking I started preheating the oven, with a dutch oven inside, to 450’F. When it was time to bake, I took the loaf straight from the fridge and placed it in the preheated dutch oven, gave it a quick score and then put it in the oven.
I baked the loaf at 450’F for 20 minutes covered, then removed the lid of the dutch oven and baked for an additional 32 minutes.
The lazy method worked wonderfully for this loaf. The dough proofed extremely well and had an awesome oven spring. The seeds were well distributed and the poppy seeds give the loaf a nice visual change.
If I had to pick something to change, I would go with less sunflower seeds next time and instead use some whole flax or some other seed. I like the taste of sunflower seeds, but the flavor is very distinct and it overpowers everything else in this loaf.
The crumb is a good balance of tight and airy so you can still slice it well for sandwiches, toast or garlic bread.
My Baking Notes
- Ambient Temperature @ mixing: 75’F
- Mixed @ 1:00pm on April 5th
- Dough was 78’F at mixing
- 4 stretch and folds in first 2 hours
- Started proof @ 9:00pm on April 5th (8 hour bulk fermentation at room temp)
- Preheated oven @ 1:00pm on April 6th (17 hour cold proof)
- Into oven @ 2:00pm