Sourdough bread
Lazy sourdough bread made using the discard.
Ingredients
- 375g bread flour
- 150g whole grain flour (white, red, rye, whatever you’d like really)
- 375g warm water
- 100g unfed starter
- 10g salt
Directions
- First thing in the morning, mix everything together. Fold the dough a couple times while fixing breakfast and otherwise getting ready for the day.
- Mid to late afternoon, the dough should have roughly doubled in size. Preheat oven with a baking steel to 475°F. Form the dough gently into a boule on a floured surface. Cover with plastic wrap to help keep some moisture in. Place banneton or bowl in a warm spot. Allow to rise again for 30-60 minutes - it should be maybe a third to half again as big as it was when put into the bowl.
- To bake, place a tray of water in the hot oven. Quickly, put the dough on parchment paper on a tray, score with a knife or lame, and place in the oven. Toss a quarter cup or so of water in the bottom of the hot oven. Bake until well browned and done, about 30-35 minutes.
Notes
- This works best if your starter has been fed in the past week or so.