I started some bread tonight after the house was down. Christmas tree lights were still on though and I felt sentimental about bread.
I’ve been making sourdough bread for over 3 years now. I was mixing up my lazy mama sourdough loaf. I love this loaf. This is why:
- I have it memorized
- It has an overnight ferment (which helps make it easier to digest)
- It turns out the majority of the time (see disclaimer below)
- It tastes delicious!
- It’s easy for me to fit in our schedule
Disclaimer: I have a base recipe I go off of....but I usually change it or tweak it every single time. I am not too particular if I’m off on the grams of flour some. If I don’t feel like dirtying a spoon, I will choose milk instead of yogurt. It’s quite fun and changes to whatever suits my whims or our needs for the next days bread. I used to make tons of cinnamon raisin bread but it’s been a good two months since I have.
One time, I made a cinnamon raisin bread...and this dough was so..it just wouldn’t firm up. I was stretching and folding it all morning and finally I just put some oil on a baking sheet. Spread it on there, dimpled it and called it a focaccia. It. Was. Awesome. I can’t wait for my dough to do that again. I really should keep notes. But that’s why it’s called Lazy Mama’s Sourdough...because I am mixing it up after a long day of being mama and home keeper.
30-45 grams sourdough starter
250 grams bread flour
250 grams whole wheat flour
325 grams water
150 grams yogurt
125 grams of add ins (oats, raisins, nuts, seeds) - optional (if not using, use a bit more flour to compensate..or less liquid)
8 grams of salt
Directions:
Combine all ingredients in bowl until it comes together into a shaggy dough. Cover with plastic wrap and let sit out on the counter overnight.
In the morning, perform stretch and folds every 30-45 minutes. I usually do this 2-3 times. When ready to shape loaf, flour work surface. Shape as desired and let proof for a good hour. Preheat oven to 430degrees. Bake for 35-40 minutes. I prefer my loaves on the darker side.
Let cool for two hours before slicing. Sometimes this is a hard rule.
Make sure to eat some with butter. Butter is good.
