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Lazy Sourdough Bread Masterclass

This is my Lazy Sourdough Bread Tutorial. Now when I say Lazy there’s still a little work involved. But it’s just 4 simple stretch and folds over the course of 4 hours

Recipe for 2 loaves

640g of Manitoba White Bread Flour (14g Protein)
160g of Whole-wheat Flour
160g of Ripe Sourdough Starter
600ml of lukewarm water
17g of Salt

Process

Mix everything together in a bowl. Perform 4 stretch and folds with 1 hour rest in between. After the 4th give it 1 1/2 hours rest.

Split into two and do a Preshape. Rest for 20-25 minutes then Final shape.

Allow to cold ferment in the fridge for at least 12–14 hours

I baked this on steel for 20 minutes at 250C conventional oven the at 220C for a further 20 minutes

Have a great week!

All the best
Chris - Your Irish Baker Abroad 👨🏻‍🍳🇮🇪

YouTube Channel -    / @irishbakerabroad