The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Midweek do-almost-nothing bake

pul's picture
pul

Midweek do-almost-nothing bake

Here goes a simple bake for the midweek do-almost-nothing bread.

 

ItemsLevain (g)Dough (g)Total (g)%
Starter10 103.3%
APF3515018560.7%
Whole wheat35458026.2%
Water70138.5208.568.4%
Rye 353511.5%
Salt 4.54.51.5%
Total150373523171.5%
     
Total Flour305   
Total Water213.570%  

 

Levain: 12 hours to mature

Dough: mixed all ingredients without any autolyse  late night. Left to bulk ferment on the counter at 11C. Not much happened by the morning, so applied one stretch and fold in the morning and left bulk fermenting during the day on the counter. Total fermentation time was about 24 hours. I observed some signs of over fermentation such as a very large bubble formed on the top of the dough. I saw some signs that the dough started collapsing, so more time might have been detrimental.

Shape: Shaped a simple batard directly and let proof in the oven with the light on for about 1 hour and half.

Bake: Baked at 250 C for 3 minutes, 230 C for 27 min, and 5 min at 230 C with lid off.

Very pleased with the result and the simple process which required pretty much no effort. Great flavor and nice crust, making a great breakfast loaf.

 

 

trailrunner's picture
trailrunner

LOL !! You are really pushing the envelope on " no work no effort " bread !  If you use the NMNF starter as well you may have to just stand back and let the bread do ALL the work !  

Great job. Now I shall have to try this as well. But I will put in YW which will speed it up considerably so I shall have to not leave it out as you did on the counter for so long. Beautiful crumb  and ears . c

pul's picture
pul

Thanks, I have been quite busy lately and the do-almost nothing dough is a good option for me. I like your results using YW and would like to try it sometime.

leslieruf's picture
leslieruf

to make midweek bread when you’re busy.

awesome loaf

Leslie

pul's picture
pul

Hi Leslie, it is unbelievable how many ways one can make bread. I personally do not follow a rigid process all the time, and still I am forgiven most of the times for mistakes.

peter

DanAyo's picture
DanAyo

Paul, how did you mix the ingredients. You said you mixed without an autolyse, but didn’t mention how or how long. How developed was the gluten, if any?

I’m still digging that cotton napkin. Hope I remember to try it soon...

QUESTION - did you by any chance bake this loaf in a Lekue silicone baker?

Dan

pul's picture
pul

Hi Dan,

 

I mixed all flour, water and salt first, then added the levain right away, and mixed again. It took a minute or so to do the mixing.

I have baked on a clay pot from ikea and preheated oven and pot upfront.

peter

Image result for clay pot ikea

dabrownman's picture
dabrownman

Well done indeed.  The cross section came out nearly round - the hardest mark to hit of a perfect bread!  It sort of looks like a peanut!

Happy baking Pul

pul's picture
pul

Hi DBman,

I can assure you it was all unintentional. Thanks for the observations.

peter

Portus's picture
Portus

... for this wonderful time-saving bread recipe!  As the levain kicked-off with NMNF, I am inclined (doffing my cap to DBM) to rename it "No Fuss Midweek Bread" or NFMB :-).

Changes made: I added the scantest pinch of IDY to the late night dough mix; Following the morning SF I bulk fermented in the fridge (day time temperatures are too hot here) until I returned from work; I then brought dough back to room temperature (more or less), and performed a second SF followed by 30 minutes rest before shaping and proofing in a round banneton for an hour.

I will only cut to view the crumb tomorrow.

...

 

trailrunner's picture
trailrunner

The fast furious no muss no fuss breads just keep getting better. I am going to try Danni's bread that took her SO long to do the other day and see how it does with the very fast all in the pot together mix. If it works well she can save a lot of time as she makes 12 loaves at one swoop. Your bread looks awesome . c

Danni3ll3's picture
Danni3ll3

And thank you for doing this! 

Portus's picture
Portus

... the loaf is delicious, not too chewy with the most delightful hint of sour on the taste buds.  Certainly a recipe to be filed in the "repeat" section of my index box!

trailrunner's picture
trailrunner

I love it. Will get things moving as soon as all our company leaves. So glad you posted your results. c

DanAyo's picture
DanAyo

I really like that crumb. And lots of whole grain and rye! It’s so easy to get caught up in the large hole open crumb, but in reality this makes for great eating bread and you don’t need latex gloves to hold your sandwich ;-D

Dan

Hey Peter, do you have a link for the clay baker from Ikea?

Portus's picture
Portus

... that went specially well with today's al fresco lunch comprising a selection of cheeses, affettati misti, salmon mousse, a bowl of olives and sliced gherkins and tomatoes. A slug or two of chilled pinot grigio and a good, strong expresso to top it off did not go amiss!

Portus's picture
Portus

... that I used a small DO/ceramic casserole dish with lid that I did not pre-heat, into which I popped the loaf.  So the bake was a cold start and I cannot say that, had I first heated the DO, it would have improved the end product.