I was down to my last slice of Cheddar Cheese + Paprika bread and needed something else to have on hand. That loaf was awesome and savory, but not the best for sandwiches or toast. To make a better sandwich and toast loaf, I went back to the pantry and grabbed some spent grain flour and got started.
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.
- 475g bread flour
- 25g spent grain flour
- 375g filtered water @ 90’F
- 100g unfed starter straight from fridge (100% hydration)
- 11g sea salt
- 5g 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 30 minutes.
The lazy method worked wonderfully for this loaf, just as it has for the others I’ve done with this method. The dough proofed extremely well and had an awesome oven spring. The scoring gave a nice pattern to the top of the loaf too.
The bread might have been in the oven for slightly longer than I would have liked which resulted in a more caramelized crust and bottom. It’s not burnt by any means, but definitely more than direction than I normally go.
The crumb is a good balance of tight and airy so you can still slice it well for sandwiches, toast or garlic bread. You can see the dried spent grain pieces evenly distributed throughout the crumb.
My Baking Notes
- Ambient Temperature @ mixing: 75’F
- Mixed @ 1:00pm on May 4th
- Dough was 81’F at mixing
- 4 stretch and folds in first 2 hours
- Started proof @ 8:45pm on May 4th (~8 hour bulk fermentation at room temp)
- Preheated oven @ 1:00pm on May 5th (~17 hour cold proof)
- Out of fridge and into oven @ 1:55pm