You won’t need that, because in this brand-new recipe you’ll start right away with a really good hand. And trust me – you will win this fermentation poker game: “all-in” and with a full house (of bread lovers).
So here we go with the first new #brotokoll creation since my vacation end of February. Your patience will be rewarded in a very special way: Are you ready for a recipe double feature? No matter if you belong to team sourdough or team yeast water: Take ist easy – Bake it easy … and just adapt the recipe super flexibly according to your work- and family-week-schedule!
Bake it Easy
“Nomen est omen” – as the recipe’s name already discloses: minimal effort and maximum output – also for bread-baking newbies.
No knead – not bad
Even if the required kneading-time for our #brotokoll Open Crumb Series has already been quite short – this time we’ll eliminate it totally (all ingredients will just be mixed lump free – starter, flour, water, salt: all together at the same time!). We’ll let time do the whole thing. Remember that retarded and over a long time fermented bread is not only better and healthier in terms of digestibility – also flavor wise you are entering a whole new world (this is the reason why no “quick’n rapid” breads will ever get access to #brotokoll).
How to, What and Why?
The main focus of this recipe was simplicity. This is what folks often (or mainly?) seek in no-knead breads. Not to forget: flexibility. So, no knead means that time will do most of the required work (simplicity). The goal of this recipe was to even shorten the waiting time after mixing until we let our dough peacefully rest in the fridge. You might have other things to do than spending a couple of hours performing sets of stretch & folds (flexibility). But … and this is obvious: at the end (having already minimized all efforts) don’t we still want a nice ovenspring and a fluffy airy crumb? Sounds like an overkill? Check this out:
Step 1: Flour power
One key for a brotokollastic (what a word) result on this “Bake it easy wave” is a strong flour. Due to the quite long (as for sourdough over 40 hours vs. yeast water over 60 hours) fermentation, we would run a risk of weakening our gluten-network if we used weak flour. The price we’d have to pay: dense crumb and poor oven spring. But we said: No knead … and not “No way”. That’s why I chose a strong and lovely flavorful flour combination that will make this bake super easy for you. Ensuring both, ovenspring and a fluffy crumb.
Step 2: Starter
Poor starter – poor oven spring. That is valid also for no-knead breads. That’s why a certain refreshment of (whatever you’ll choose) both sourdough (we build the levain in the same way like for our Open Crumb Series) and yeast water-starter (Poolish) is highly recommended. You’ll find all the details in the recipe below..
Step 3: Dough-strength & Dough-structure
In order to cut down waiting time to just 45 minutes, until we’ll be able to leave the dough in the fridge, we’ll have to build up some dough strength quite quickly. Our magic tools? Strong sets of stretch & folds and lamination. Even if stretching & folding at the very beginning of bulk fermentation don’t have a big impact (mostly none – as there is too less gas generated – for a deeper dive into that topic, check out Trevor Wilson’s Open Crumb Mastery), we’ll succeed in stabilizing the dough with two strong sets of stretch & folds plus lamination in intervals of 15 minutes. As we want to end up with an airy result, we’ll still have to give our dough a bit of structure. No worries and mostly important: no hurry. We’ll do that with a single fold after 12 hours.
Ready set go – Bake it easy
+40 hours vs. +60 hours. Sourdough vs. Yeastwater. Whatever you’ll choose: Take it easy – Bake it easy !!