lazy bread, in twenty
upon multiple requests, here is a picture overview of my lazy bread (slowrising). It takes 20 minutes 'work', excluding oven and wait time, incl cleaning up. I don't remember where I once started out, I guess it was BBA.
Ingredients: 500 grams water (half a liter), 5 grams instant yeast, 440 grams white flour, 220 grams five grain flour (or rye), 2 tsp salt, 50 grams of seeds.
Stir the luke warm water and put in the yeast and let is rest for 5 minutes (while you mix the flour)
Add the salt to the flour, mix it to the water with the yeast. Mix it for about 1 minute. Left it up a bit and add some oil (this is walnut oil).
Cover it up with plastic seal, let it rest for 30 minutes before you put it in the refridgerator.
After 8-16 hours (usually just overnight, a few days should still be ok) take it out of the fridge. I use the tool to remove the dough from the side of the bowl and then turn the bowl completely over. 
Put some flour on the surface, do not knead (...). Shape it roughly, try to build some tension in the surface .
After 45 minutes, the dough will have spread a bit more. Turn on the oven (preheat at 250 celsius) and score if you will. I add a bit of water to the surface to the bread, add some rye flour and seeds. Moisterize which ever way you like best.
Here we go. 15 minutes at 230 celsius (450F) , 15 minutes at 200 (390F), then minutes with 'temp off'. Then take the bread out so it can cool off. 
And here is the crumb. Just today I saw an add selling these breads for 4 euro (5.5 USD), all my ingredients costs me 70 eurocents (1 dollar), excl the energy for the oven (plus I know what I eat, plus the taste is great, plus it's a great smell in the house, plus it only takes 20 minutes, plus I can take care of my own family, it is great to share bread with friends and family).
The disadvantage: there is no zen of breadbaking in this type anymore (for me).
Happy baking!
Cheers,
Jw.
Comments
Very nice crumb (so open) and photos, Jw. It looks delicious.
--Pamela
Sorry to hear that. I think straight and sourdoughs have a very basic goal in life.* Can't you feel the karma? (or is that yeasty smells?) I know, it is stronger with sourdough, the mystery and time evolved not to mention the dancing of aromas on the nasal sensory glands as the dough enters your various stages of enlightenment. All the more reason to coax the aroma from a straight dough toward perfection. (time for the deep sounding mad scientist laugh... ha ha ha ha ha) I find that little zen feeling hiding in all my breads. Hope you rediscover your zensa**, your loaf is deserving. Good presentation!
Mini
*basic goal in life of a bread loaf: to be eaten, sniffed, ripped, cut, shredded and cubed. (gee, that sounded agressive) Dried, soaked, toasted spread with stuff and relished with (look left, pause for the silence, look right, pause, look to the middle) butter and oils and dare I say garlic? Oh, such humble beginnings! Nutella my weakness! Must be the solar solstice getting the best of me. (Who else sees bread loaves at Stonehenge?)
**from sensum, :)
I TOTALLY agree with you MiniOven....I get such a wonderful feeling out of EVERY stage of EVERY loaf of bread I bake!! And....now I get it when my daughters and grandaughter bake bread!!! I KNOW that I have passed on a life long ability to them and they too will pass it on. The grand daughter is actually my boyfriend's grand daughter who is learning to cook and I have totally created a monster by teaching her how to bake bread!!! But I LOVE IT!!! Such a wonderful warm feeling on our home when bread is baking!!!!
JW....I dare say that if you look a little harder or share your baking abilities with another, you will be answered 10-fold with Zen!! You will be absolutely OOOZING Karma!!
And YES Mini Oven, I DO see bread at Stonehenge!!! What better way to show MOther Earth our gratitude for her gifts!!
I LOVE THIS WEBSITE!!!
let's just say I have less zen, the passion is much bigger towards sougdoughs and special breads then to slowrising. I will look up with Zen is all about later...
Cheers,
Jw.