Last Minute "Backwards" Bread | The Brown Bakery

The Lazy Sourdough Bread

Makes: 1 loaf

This recipe makes sure that you can enjoy freshly baked bread without using a lot of time preparing the day before, and you can choose exactly when you want to bake it during the next day. Imagine having warm bread for the summer BBQ dinner, served with fresh, homemade garlic butter!

You can decide if you want to mix the dough in the afternoon or later in the evening - perfect for little kid families, after bedtime stories. There are two options - depending if you keep your starter in the fridge or leave it out at room temperature with daily feedings. The dough is cold proofed overnight, then shaped the day after, minimum 1 hour before baking.

RECIPE

LEAVIN - From Fridge:

20 g old sourdough

50 g lukewarm water

25 g whole grain flour

25 g white flour

LEAVIN - Room Temperature:

60 g old sourdough

60 g lukewarm water

30 g white flour (11-12 g protein/100 g)

30 whole grain flour (Here used local Danish Ølands-wheat)

MAIN DOUGH:
350 g water

100 g whole grain flour (Ølands wheat flour)

200 g white flour (preferably 11-12 g protein/100 g)

200 g Manitoba flour

100 g levain

10 g salt

DAY 1

If in doubt how to feed your starter, check out our Sourdough Baking Guide or baking glossary for help.

LEVAIN

Day 1: Morning - if Levain is taken directly from fridge:

The starter should not be older than 5-7 days without feeding. Feed in the ratio 2:5:5 according to the recipe. If it’s super early before work then ratio 1:6:6 - depending on the room temperature and how long your starter has been in the fridge.

Day 1: Afternoon/Evening - if Levain from Room temperature:

If you keep your starter out on the kitchen table and feed daily, then feed it in the ratio 1:1:1 in the afternoon/evening. Latest at 8PM (if strong enough the levain will peak within 2-3 hours in the summer - can also be added a bit before peak):

MAIN DOUGH:

Mix water, levain and flour (The levain can be used a bit before peak also)
Let rest 40-60 min.
Mix in salt.
Transfer to oiled container and coil fold.
Coil fold after 20-30 min.
If there is enough time then another coil fold after 20-30 min.
Then refrigerate in the container overnight.

DAY 2

Take dough out from fridge, pour onto a lightly floured table top and shape directly without preshape. Leave in proofing basket at room temperature for 45-60 min while the oven preheats.
Turn on the oven to 250 C air with your empty cast iron pan inside - I use my Challenger Bread Pan.
Bake for 20 min at 200 C with steam and about 10 min at 230 degrees without steam.

If you want to bake later during the day/evening, then put the proofing basket back into the fridge after 1-2 hours of proofing at room temperature.

If you want to share your results and sourdough journey with us, feel free to tag @The_Brown_Bakery