Lazy arse method of making bread (if you don't have a breadmaking machine)

[Andy2]

Lazy arse method of making bread:
sit on your arse and drink a beer. Send the wife to get bread from shop.

[Gibbon]

(I can’t be arsed with poolish for pizzas, I just do that for bread.)

If you're only doing 2-3 pizzas understandable. I do it about every 3 weeks when daughter and grand daughter round and do loads of spares for the week for all. Do Quattro Stagoni for the week, warm half a pizza up a day for WFH lunch. Quick and variety and if eaten at desk then time for a walk down the canal. Plus the second kneading of a poolish dough takes some hand and wrist strength, which comes in useful!

[mattster]

I've been doing no knead overnight bread probably 5 times a week since lockdown started, and still going strong. A loose adaptation of the well known "no knead" approach, it really does make a decent loaf for minimal effort. 450g water, 12g salt, 1.2g dry yeast, 600g flour. If you don't have a drug dealer scales for the yeast (tenner on Amazon, worth it although you will get pestered by mini-ziplock bag adverts for a while) then 1.2g is 1/4 tsp. I use Shipton mill hard Canadian wheat flour, have found with some other flours that they don't work as well with the high hydration (75%) so you might need to experiment. Just mix together the night before (spoon - no kneading), in the morning a couple of stretch and folds, then shape, prove (I use a couche in a plastic box) and bake. I use an oblong clay baker (lid on) and make 2 x batards. Maybe not the single best loaf you'll ever make, but can't be beat for effort/reward, and ready mid-morning and cooled by lunch.

[d000hg]

I've been making bread this way for several weeks and the results are pretty consistent. The loaf produced is a bit of an odd shape (round and squat) but, if you can live with that, it's fairly decent bread..

Isn't this just how bread is made normally anyway?

[vetran]

If you're only doing 2-3 pizzas understandable. I do it about every 3 weeks when daughter and grand daughter round and do loads of spares for the week for all. Do Quattro Stagoni for the week, warm half a pizza up a day for WFH lunch. Quick and variety and if eaten at desk then time for a walk down the canal. Plus the second kneading of a poolish dough takes some hand and wrist strength, which comes in useful!

wrist strength for lockdown - hmmmm.