My LAZY BREAD. The most EASIEST [OPEN CRUMB] sourdough bread. | by JoyRideCoffee
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- čas přidán 11. 07. 2024
- Lazy Bread - from my point of view is the most easiest open crumb bread.
At the base of this bread I put the ideas below:
- As a home baker, the time you spend on bread is always limited. No matter how passionate you are, you can't sacrifice your family and time for the sake of dough.
- A long leavened bread at room temperature is sweeter than a long leavened bread in the refrigerator which tends to give sour shades.
- The fermentation rate of a low hydration dough is much lower compared to that of a high hydration dough.
- The crust of a bread with low hydration is crispier and contrasts nicely with a lacy crumb.
What resulted?
I combined all these ideas in a simple method that, with small adjustments depending on the flour available, anyone can use it successfully at home. The bread does not require many skills because there is no pre-shaping, shaping, scoring, etc. The dough in the last phase is touched very little.
So "Lazy Bread" it's a bread that requires your presence only 2-3 hours in the evening, it ferments itself at room temperature overnight. You can put it in the fridge in the morning and bake it the next day when you have time.
It's a bread with medium hydration, 73% and 25% wholemeal flour. A strong flour (high protein content) will help. If you don't have strong flour you can lower the hydration.
It perfectly combines the special taste of long leavening at room temperature, the crust specific to low-hydration loaves and the lacy crumb texture of the high-hydration breads. A bread that you can simply have it on the family table, especially on weekends. It is made without effort and always comes out special. I called it "lazy bread" because you can do it at home very easily, even when you are a very busy person.
And what is more important is the fact that, if you have a healthy starter and you do some good development of gluten at the beginning, the bread comes out "open" every time. I call it "Lazy" because it ferments slowly due to low hydration and especially because even lazy people like me can do it.
Formula:
80g whole wheat "le 5 stagioni"
245g manitoba white flour Molino Verrini type "0"
230g water
7.5g salt
65g sourdoug starter (100% hydration)
Method:
19:00 mixing flours & water then rest (autolyse)
20:00 knead with starter for 4-6 mins. then rest
20:30 knead with salt for 4-6 mins. then rest
21:00 strong fold on table then rest
21:30 lamination then rest
/* 22:30 coil fold then rest on room temperature ~ 22 degrees Celsius /* - optional
Next morning:
7:00 moved into the fridge to cool down
7:30 shaping like ciabatta then rest
9:30 bake 10 mins. at 250 degrees Celsius on baking steel with steam and 25 mins. at 220 degrees Celsius without steam
If you're like me animated by the same passion, subscribe & comments are most welcome.
I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue.
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Inspired by:
- Trevor Jay Wilson: / trevorjaywilson
- Kristen (fullproofbaking): / fullproofbaking
we clearly have different concepts of lazy... good video though
LOL. I am with you there
I'm five minutes in and it's already more than work than I was expecting for an "easy" bread.
for this type of crumb, believe me it's very easy. let's rise the standards. of course no knead bread is more easy (czcams.com/video/NgSMhtRw_pU/video.html) but for a lacy crumb this is the most simple variant.
Lol same. I was hoping it was a magical no-knead variant. Oh well. Still impressive. The only difficult part, IMO, is the lamination step. It looks easy enough, but I tried doing it with the 83% dough (from the "No More Sticky Dough" video), and I could definitely see that someone better than I am could get the job done with my dough, but I really couldn't. I technically got it folded into layers though, and my dough feels super, super strong compared to what I'm used to making, so I'm happy. I'll get it eventually. I just can't wait to bake that bread, I can tell it's going to be the best bread I've ever made, since it's doing all the things I could never get my dough to do before.
Maybe if we lived in a forest we'd feel differently, but I'm with you. Calming to watch though.
Lazy and easy ? This is genuine love of baking!!!
Every time he does a lamination, I want him throw pizza sauce and cheese on it and throw it in the oven!
:))))
every time he does a lamination, I look at my own mess of a dough and cry... :P
good idea, think this would be easier than try to toss one!
@@hulqen Haha! I made a big mess last night too.
ha ha ha same here lol
Looks like you truly know the flour and the yeast and the process very well. Really envy. Thank you for showing your passion in making excellent bread.
Thank you!
I want the bread but I don’t think I would ever pull this off, looks divine!
Watching your video makes me so zen. Every move is so careful and intricate. Nothing lazy about it at all! Thanks for sharing.
Yay the recipe!! Can’t wait to try it out. Thank you!
Thank you, show us the results :)
Yessssss!! Finally a "lazy" bread!! If you had left the dough less hours in room temp then shaping could have been possible but I admire you being so versatile and read what the dough needs. In the past when people had to make their own bread for the family (and families were really big) used less hydration and let the dough ferment in ambient temp. So this is a lesson from the past. In Greece, as flours are weak in general, longer fermentation in ambient temp and lower hydration helps make a bread with open crumb and crispy as you nicely point out. Well done!! (music+scenery fascinating as usual)
Ki Niki. I'm thinking now about the ambient temperature in Greece ... The starter were probably stiff. And a bit of salt too. In Romania the same. Thank you!
@@BreadbyJoyRideCoffee well, in the past (eg my grandmother used to keep a stiff starter but before 2nd WW and after there were no domestic refrigerators!! Actually, it was not a true starter but she kept a piece of the dough after she had added the salt--just before shaping the bread. She kept it in a clay pot at the coolest part of the kitchen covered in olive oil...and in Crete olive oil is abundant as every local have their own olive trees!I guess due to the mild climate in comparison to the northern countries that was possible and it has been the practice of the people making bread until quite recently) that was the case. In Italy though they are used to keep a stiff starter even nowadays...when you make panettonne you need a stiff starter, I guess it is supposed to be more powerful for demanding doughs. Nowadays things are different and refrigerators are our allies...Thank God!! :)))
Mdm Niki, indeed the Greek flours are very weak and high hydration creates floppy results and takes a lot of work to create a good gluten structure. Looking around in stone mills the quality of the resultant flour is even poorer. Also barley is quite common that creates very dense bread and glorious rusks. So we have to settle for weak flours with good taste and make the best of them.
@@pkontopoulos I agree with what you point out about the flours. On the other hand I'm not one of those who likes compromises...ha ha ha !! Hopefully, we can find good quality flours in Greece that are not of Greek origin as many people do.
Muy buenos videos! El pan también tiene buena pinta 😋....
Beautiful soundtrack!
Definitely not lazy by my standards lol
Thank you for this beautiful video. I will try this approach because I feel like my attempts at shaping always deflate the dough and I end up with a not so open crumb, regardless of the hydration.
Your bread is absolutely beautiful.
Thank you Juliana, indeed is not so lazy, but for open lacy crumb it's the most confortable :)
Beautiful. True art.
Thank you!
Perfection !!!
Thank you so much for sharing your technique. Good things come to those who wait.
Absolutely loved this video…beautifully done….thank you 🙏 for sharing …can’t wait to give it a try!
Fascinating.
Thank you!
I really love watching your videos, so mesmerizing. Merci!
Thank you Randy! Glad to have you here!
I always learn so much from your videos, thank you
Thank you, glad for that!
Excellent walkthrough. Just finished two breads following this video step-by-step. Very tasty and I got very close to the same structure and crumb. The only thing I had to improvise on was when I removed the dough from the proofing vessel the morning after. My dough was sticking a litte to the bottom, so it tore the dough a little. Solved this by carefully folding the dough over itself, one fold. Proceeded with the steps from the video after that.
Wouw! Looks great!👏
Thank you Nick!
Very impressive and thank you for taking the time to make this video. Surprised the dough holds up so well, we learn about over-proofing so much that this just feels counter-intuitive. Will definitely try this recipe next time. Thanks again.
It's medium hydration and indeed holds up so well. Thank you! You will like to do it. :)
Beautiful meditative video- the perfection of technique, the pauses in nature, the perfect repetitive quality of the music---The viewer experiences two masterpieces: the creation of the final bread filigree and how you have captured the process. Beautiful!
After watching your videos I don't know what desire is stronger make bread or go hiking. Thanks for all the vids they are very informative and helpful. oh BTW the bread in this vid is a thing of beauty
you can do both. but don't give up at hiking for a bread :) Thank you!
Thanks for the detailed instructions in the bar. You make it look so easy. I will have to try this. 🍞👍🏼
It's really easy.
Its almost transparent 😲! Always learn something new from every video you make, thank you 😊
Yes, amazing that translucent texture for me too. Thank you!
I baked it, it became super, perfect recipe. Thank you!
Thank you Erika!
My favorite amateur baker,I am so into your ideas and philosophy of bread baking and handling.Thanks for sharing your knowledge....!
Thank you Nick!
Thanks for your reply mate👍🇬🇧
Once again thank-you for your videos I've made the most excellent bread with your process. This is next on the list
Magnifique !!
Thanks! You Videos are always an inspiration.
amazing content as usual, love your approach in baking sourdough =)
Thank you!
I'm makingtime today again, for the 2nd time, just put it in fridge after night of rising. Came out really good the first time.
This has the feel of a silent film from the early 1940s with the structure of an industrial film from the 50s. Great video !
Thank you!
Excellent work . Congratulations on a beautiful video and product.
Perfect 👍
Lovely, lovely bread, I just have to agree with the others that it doesn't seem 'lazy' to me. But worth a try, for sure, though. :)
einfach super !!!
Another great video. Thank you.
Thank you Ronen!
New subscriber here. Thank you! Beautiful music and views from the forest as well. Much appreciated during this time of shutting down in a small apartment.
Thank you Fernando!
What is the music?
I love your elegant style.
Thank you Laura!
LOVE THE MUSIC!
look very nice i will try it
Genius!
Thank you!
Yet another excellent video and recipe. I want to try this one. Thank you!
Thank you Jim!
If I don’t have baking stone or lava stone, can I bake in DO like how the sourdough bread are to get the same result ?
Beautiful
Easy yet beautiful! Congrats. It's interesting, even with that much gas it kinda holds its shape two hours from the cut.
Thank you. Because of medium hydration.
@@BreadbyJoyRideCoffee got it. My brain automatically set your bread as high hydration haha as for the flours that I use, at my skill level, 65% hydration is the maximum
Me again! I followed this one and worked great! I did not get an open crumb, but because I had to alter the instructions a bit, 2h less of fermentation at room temp because from a comment I read, that would've let me shape the bread. But in general I think it resulted great. Thanks!!
Too sad I can't post a photo
@@KeyHBCR do you have a link? on social media?
@@BreadbyJoyRideCoffee I sent you a DM on IG with the photos
Beautiful. I also put in the fridge before shaping to reduce work on first day. Can you please make us an open crumb recipe with dry yeast? Applying your skills to yeasted dough would be truly unique!
will be a challenge for me. never tried :))) but will be!
@@BreadbyJoyRideCoffee I would also love to see what you would do with dry yeast! Do you think the less "wild" nature of dry yeast would make it harder to achieve large bubbles in the crumb, or is it still possible? I moved and don't have my sourdough starter anymore and am dreading making a new one so I've been baking bread with dry yeast recently :(
@@medicaldawg9734 I think also works with dry yeast. Maybe more easy and more open. Just we must adapt the method. I will think at this!
@@BreadbyJoyRideCoffee I’m like you, I cringe every time I think of using dry yeast instead of my starter
Would this possibly work with a poolish?
Amazing thank u
No offense, your bread looks absolutely amazing and the techniques involved were great - but how is this lazy and easy?! Haha!
Easy🙈
For sourdough bread type, the process in the video is considered very easy!
@@ivanaguedes7539 It's not the sourdough that makes it difficult, it's the Pan De Cristal - the giant air pockets and lacy crumb. Sourdough is just a different type of leavener - once the dough has reached the first rise there isn't much difference between the two except for flavor. The sourdough may be slower if you used a starter past its peak to get those sour notes, but that's about all. The technique is the same - it would be just as hard to do with yeast, though the order of things would probably be slightly different. A typical Pan De Cristal is much higher hydration and takes about 4-5 more hours of work before you get to that lamination stage.
Getting such a similar effect with 75% hydration and a lot fewer stages of kneading and folding is very impressive.
@@jeffwells641, thank you for our reply! I am usually amazed by the crumb´s outcomes of this guy! I am still learning and training to make sourdogh, however I never get such result ; ( Perhaps, is a characterisctics of the flours we have here in my country
it looks nice and fantastic💝👏💯👍🔔🔔🔔
Thank you!
🥖🍞♥️🔥 that's just Magic 😍
Thank you!
Your a Wizard @@BreadbyJoyRideCoffee 🧙♂️
Really, if I would have left the dough for 2 more hours it would been a floppy mess😅 but with you it's just amazing 🥳 the bread has huge oven spring and it's so fluffy 🤩🤤👏🔥
@@green7apocalyptica try to keep your starter with less acidity and will stay fine for many hours
@@BreadbyJoyRideCoffee oh! Thank you! I will try it this way🥳🥳🥳
@@BreadbyJoyRideCoffee how do you determine the acidity of the starter. I have enjoyed all your videos. Learned a lot from them and from your videos as well at Trevor Wilson and Kristen (full proof baking) that you suggest. Many thanks for your inspiration.
Love it - but I don't have the patience to make it.
Thanks for showing how to use hot rocks to make steam.
Really useful!
Thank you. Maybe you should at least give it a try. :)
Maravilha! 🎹👏🙏
Thank you!
New sub! Going to try this! 😉🇨🇦
you will like it! :)
LAZY ? different concepts, but a work of art. great for a lazy Saturday afternoon's pottering
Well done! I like your way to make bread
Thank you!
Fabulous video.....your analysis of time constraints and daily pressures is spot on....my first attempt at this was very enjoyable.....well done !
Thank you. For me, it is the bread that fits best in my program. While you are in the family in the evening, you do some operations and the next day you cook it when you have time.
Two queries....at the lamination stage do you sprinkle water on the surface ? And, what are the rough dimensions of the square you laminate ....thanks
Very nice video about bread, very clearly presented, I'm a baker too and I really liked this video
Excellent work, great video
Thank you Terry!
Very Very NICE. . . ! ! ! ! !
Never tasted such bread...
Love to try and make it 👍😋😛😊
Thank You very much...
Nice Beautiful forest... Scarry too...
No bears around ?!? 😲😮😧
Thank you,. Few year ago was one. And a tiger escaped from Zoo :)))
Superb
Thank you Andy!
These videos highlight how important it is to have good flour. Your fermentation is on point but it's crazy that you got all that rise after skipping the shaping altogether.
You the man
Thank you!
Magnifique pain !
Thank you!
Ι follow your youtube channel sometime now as I am a amateur baker and explorer of the bread processes. I always surprised for the sort period of autolysis you do, and how dense and easy to handle is your dough with medium to high hydration like the 73% of today. I wonder what is the protein level of your flour. Well done and keep up the good work.👍👍👍
This one is strong one, I guess over 14%. But it's not always what the numbers look like. The flour is not very friendly, when I bought it I didn't like it at all. Other 12% protein flours are much better. But slowly I started to feel it and I made beautiful breads with it. But I won't buy it anymore :) If I look at you on my channel, there are clips with successful breads and weaker flours (all purpose, ground semolina, countryside flour, etc.)
Love the background music! Perfect schedule to have fresh bread for lunch. Got fair amount open crumbs, but dough spread out more than rising up. When turning dough out from pan, bottom kind of stringy. I made your starter a few months ago, last month decided to leave in fridge and feed when its needed, used after only one feeding at its peak, might be not enough strength? No extra shelf for the upside down pan, ended up covered the bread with a deep pan on top like dutch oven with hot water at bottom shelf. Thank you
Hi thank you! You must try if works only after one feeding. I guess will work but best results you will have when is more vigorous, non acidic, strong (usually you keep it at room temperature - make an effort and keep it one week at RT and see the results).
@@BreadbyJoyRideCoffee Thanks, will keep at room temp from now on
@@BreadbyJoyRideCoffee First feeding back to RT 19-20C, 1:3:3, nothing much happened after 12 hours, rise 0.5 after 18 hours, peaked at 24 hours to a little more than double and bubbly. 2nd feeding at 26 hours. How do I get it back to twice a day or its ok once a day? Thanks Becky
I think your videos are great!
Thank you!
A subtle and efficient technique...your flour has to be right and the lievito madre as well! I think, if you bake regularly, you will appreciate your lievito madre and a reliable source of quality flour! Using dry yeast I got kind of o puddle of cow dung - using active fresh yeast (or lievito madre) I got a football!
Baked it this morning turned out amazing a bit on the darker side, I'm guessing the reason is my starter was feed just with whole wheat flour, and instead of strong bread flour I used all purposes one but it came out perfect
Even after retirement I can't see myself devoting so much effort to make Lazy bread. I've got other things to do!
never say never :)))
Thank you so much for all the recilies of sourdough bread i make few of them and i m enjoying it very much
I have a question is it possible to make halah bread from sourdough starter?
Fantastic bread. Delicious, crusty. Thanks so much. Question: can I proof it in a banetton and then bake it as a single loaf instead of 2 smaller loaves?
I would guess yes. Some bread lovers belief a bigger loaf taste better than a smaller one. Especially with certain recepies. That's my 2 cents.
I really enjoy your videos and have baked, successfully, a number of loaves using your recipes. Keep up the good work. By the way what is the sound track? Very haunting and a little like Eric Sate. Kind regards. Sid, Rugby. UK
Thank you. This is the sound track: czcams.com/video/UVeFdQlsl04/video.html
Hello there, I am always tuned into your great channel. I have just woken up to an amazing looking dough in the Pyrex. Unfortunately I cannot bake it and was wondering how long until I bake after removing from the fridge?
hi! i’ve been following your videos for a while now and you’ve helped me a lot with sourdough, thank you so much for that! i do have a question though, whenever i try to score my dough after cold fermentation it seems as though it hasn’t developed a “skin” on the outer layer, and so my blade usually drags and i can’t get a proper score.. do you have any tips? i’m thinking maybe my fridge isn’t cold enough (currently at 6ºC) but i would love to hear from you
yes, I think too that your fridge is not cold enough. At 6 degrees fermentation is not stopped the dough will overferment.
@@BreadbyJoyRideCoffee Then if there’s no getting around the fridge being a little too warm, is there a cure - such as leaving it in the fridge a bit longer, or maybe a short stint in the freezer, or do we just need to live with it? (Or get a new fridge - ha!)
Nice Videos. I am an amateur baker for year, but never had the open crumb like in your bread. I am going to start with your lazy bread recipe and see how it goes. I am worried a bit that my starter once incorporated, will complete fermentation before the night is over. It’s been pretty active lately, so I may try to do it all in one day. Any thoughts?
I made this bread yesterday, it was not quite as open as shown, but then I am not as expert or patient as this bread master. Nevertheless it turned out to be very good and a great eat, the most interesting part of my bake was that I baked it in my Ninja air fryer this morning in small one portion pieces, three at a time it baked very well in 13 mins at 220 on air fry setting, my Ninja is the chamber and lid model rather than the drawer model, but no matter I guess. For my next trick I and going to try it in my pizza oven if it doesn’t rain !
Impressive, I follow almost the same schedule for my bread but I clearly off with the regards to your folding technic. Have only tried once with the autolys, must try that again. I am also way down on time for the last rest. Will try your recepie, thanx.
Thank you Tobias. Keep working, you will understand more with each bake even if the results don't satisfy you sometimes.
Done my first try of your bread. Think I got it a little bit wetter, so the last fold was all but easy 😁. It came out nice but not as big holes that in yours. Family liked it much, thanx
Fantastic !!!! So our evening temperatures are quite high at the moment, 27- 28 deg. I am thus worried about over fermentation over night. What are your thoughts about a longer bulk fermentation in the fridge at 5 deg instead of the 8 hours at room temp ? I could then still do the 2 hours at room temp in the morning before baking ?
You must make some test for long bulk proofing in the fridge, at 6-8 degrees C. And indeed 2 hours final proof can be too much. Try 30-60mins and see how look, then adjust next time.
Holy cow, I can't even imagine how many steps your not easy bread has. Looks amazing though
for this type of crumb, believe me it's very easy
Hi, I really like your channel and your videos are so useful for me, I followed all the steps from the video but I don't know why but, my crumb is so wet, this is a problem because my dough is over proof or underproof?
looks interesting and simple but am new to sourdough bread, so do you mind enlightening me as to what is your healthy starter like. Thanks for sharing your passion.
keep it on room temperature not in the fridge, feed it twice a day with smal ration (1:3:3 - 1:5:5) and use it when is at peack
Ooohhh i will definitely try this!
Wondering i can make focacciasame way?
I love that you chose different type of music, sometimes up beat, sometime so relaxing... i love al your video!
I also wonder this method would make bread more sour? My kids looove sour sour bread lol!!
Sure will work on facaccia. Just there you must have more water. But you can push the fermentation too like here. A little sour will go well in combination with salty components.
Your videos are a pleasure to watch.
Thank you Joseph!
Hi. I love your channel! I am becoming passionate about making bread! I have 2 questions : The steam you used is just lava rocks on a metal plate, then you made them wet?
Also: I see you kneading super slow and them you go and stretch it with no kneading (or maybe I cant see cause you're super fast) you have any advice on kneading well?
hello, congratulations for the wonders we have! but these doughs if made with the mixer can I get similar results?
sure, will work too!
can you make a video about how to prepare a starter that has been dormant in the fridge for a long time? and how to make the starter less acidic
I never keep the starter in the fridge. Make an effort for a week or two and you will see the difference. I've been thinking about a significant video about the starter for a long time, I will definitely do it. Thank you!
I use my starter about every three weeks and never feed it in between. When I plan to make bread, I take the starter from the fridge the day before. Pour off dark liquid and stir. Transfer a small amount to a clean container and feed it to 2-3 times it’s weight (If you start with 40gr starter, add 40gr each flour and water). I add the water first, shake it up to mix and oxygenate, then add the flour, shake again and stir to complete blending.
Often, this rich feeding will produce a vigorous rise, but if not, one more feed usually does it. If you have stored in the fridge for over a month, it could take a few more, so keep trying and be patient.
I add a saline solution after the dough has been made with water flour and starter. The saline is then folded in as you show. I find the crust and flavour is improved because there is a slight salt hit on the tongue. Also it simplifies the process.
Thanks for this beautiful video. I tried to follow your instruction but when I flipped the dough from the pirex it didn't come down. And from what I see we use the same stuff! Should I add oil? How do you do it without oil or flour?
I guess you starter was too acidic and your dough was over proofed in bulk. Work in early gluten development and will be no problem when flipping the dough.
Nice advice! Thank you very much :)
Wonderfull bread or ciabatta? If this is lazy I wonder what else you do with your regular bread. ;-))
Thank you!
for this type of crumb, believe me it's very easy :)
Thank you so much for sharing the recipe. I followed it and for the first achieve open crumb bread! Only one question: is it possible to reduce salt level till 3g because I m slightly hypertensive and need to reduce salt intake. Thank you for your advice. 🙏🏻
I think it would be possible but you would have to reduce the amount of sourdough or else it can over proof.
👍👍👍👍👍👍
For those who wonder: the author behind the soundtrack is Franz Gordon. It is called "Altostratus"
Yes! That's the name of the composer, and the title of the piece. Absolutely love it. So hypnotic and friendly!
I live in the tropic and the room temperature is around 25 ºCelsus during the night. Would you recommend leave it out to rise or better put it in the refrigerator?
Great video! I was wondering if you could double the ingredients to make two loaves
What are some options to substitute
these European flours you use? It's very difficult to get whole wheat "le 5 stagioni" and manitoba white flour Molino Verrini type "0" in the US
It's a while that I follow your video and I learned a lot. Just a question: what's the tool you use to mix flour and water at the beginning? I cannot find anything similar.
yes, thank you! you can find it on Amazon
Any particular reason for doing strong stretch&fold and then lamination instead of, say, two laminations?
Yes, in the initial stages when the gluten is not yet well developed it is almost impossible to make a successful lamination. You can instead make two strong folds instead of rolling.
Hi Joy I love this lazy "ciabatta"! I was wondering, why doesn't this kind of "ciabatta" bread call for scoring? Might this be due to the fact that when you basically do not shape it, dough surface tension is lower and gasses can escape without cracking the crust? thanks
Standing so long at room temperature the dough relaxes and becomes so extensible even if the hydration is medium. I think it is able to hold the gas emitted by the ferments without cracking. Don't know :)
Also I would be scared to try to slash/score a dough that fermented, it might collapse some?
@@pbandjosh well I don't know if I fully get you, but usually you score a fermented dough (after final proofing), don't you?
@@andreazanin2158 Sorry if I was not clear. I mean if you ferment / proof a dough that much, it is so delicate, that by slashing it you might collapse a large part of it!