My LAZY BREAD. The most EASIEST [OPEN CRUMB] sourdough bread. | by JoyRideCoffee

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