These ‘clear out the cabinet’ loaves came about after I was looking at all the random flours I had in my pantry. The five flours in this recipe are bread, whole wheat, rye, buckwheat and spent grain. These flours and flavors combined into a couple really nice loaves for sandwiches.
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.
This recipe makes two loaves. Simply divide all the ingredients in half if you only want one loaf.
- 900g bread flour
- 40g whole wheat flour
- 40g rye flour
- 20g spent grain flour
- 10g buckwheat flour
- 10g diastatic malt powder (1 Tbsp)
- 750g filtered water @ 88’F
- 200g unfed starter straight from fridge (100% hydration)
- 22g sea salt
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 loaves and put them in bannetons that I liberally dusted with rice flour, poppy and sesame seeds. I put the bannetons in vegetable bags and then placed them in the fridge for a 17 hour cold proof.
One hour before baking I started preheating the oven, with dutch ovens inside, to 450’F. When it was time to bake, I took the loaves straight from the fridge and placed them in the preheated dutch ovens, gave them 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 ovens and baked for an additional 30 minutes.
I’ve used this quick/lazy sourdough method several times now and I’m always impressed with how well it works and these loaves were no exception. The poppy and sesame seeds give the crust a great look as well.
The crumb is perfect. Not too many large holes but not dense either. It’s the perfect consistency for toast or sandwiches as nothing melts through.
I probably could have scored the boule shaped loaf a little deeper but it still rose fairly well. Also, without the autolyse I think I’m getting the initial water too warm. Next time I’ll aim for a lower water temp to get closer to 78’F (instead of 84’F) after mixing.
My Baking Notes
- Ambient Temperature @ mixing: 74’F
- Mixed @ 1:00pm on May 27th
- Dough was 84’F at mixing
- 4 stretch and folds in first 2 hours
- Started proof @ 8:50pm on May 27th (~8 hour bulk fermentation at room temp)
- Preheated oven @ 1:00pm on May 28th (~17 hour cold proof)
- Out of fridge and into oven @ 2:00pm