The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Couldn't resist...

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lukemansell's picture
lukemansell

Couldn't resist...

Dan lepard's basic sourdough - the lazy way


I am lazy and have the attention span of a small hamster - I also love bread and have found that following Dan L's White Leaven  works just as well if you do a few less kneads, leave it in the fridge overnight then warm shape and bake....

SallyBR's picture
SallyBR

Dan's white levain is one of my favorite breads, great to know it behaves just at well with less folds


 


could you tell me how many hours you allowed it to warm before shaping and baking?


once you shaped, you did not let it proof again? 


 


a couple of times I did the whole thing (all folds), then shaped and put it in the fridge, but next day I waited 4 hours before baking it. In a way, it was also very time consuming. 


Your bread turned out great! I've never shaped it like that, always used a round shape.  Gotta try it

lukemansell's picture
lukemansell

I did one knead at the beginning for a bit longer than the book says (I like kneading) then forgot about it until a couple of hours later when I folded it and put it in the fridge overnight. In the morning I roughly shaped it and put it into two proving baskets and promptly forget about it again for four hours. Finally I turned the loaves out gently and tightened / elongagted them, then slashed 'em and popped them in the oven...


I've also done the shaping the night before and left the baskets in the fridge - I let it warm up for a couple of hours that time.  

SallyBR's picture
SallyBR

Good to know the bread is so "flexible" - it is one of my favorite recipes, and I tend to go back to it often

Paddyscake's picture
Paddyscake

with that lazy hamster...what he does works.


Nice job.


Betty

allysnina's picture
allysnina

it looks AMAZINGINLY delicious......