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

[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.

[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?

[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.

[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!

[Andy2]

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

[Halo Jones]

Over lock down made all my bread, yay for having a bread machine

[cojak]

Oh, I’d forgotten my pizza dough! I make them every week or two.

I was outraged when Asda doubled the price of their pizza mix by only having a single mix bag instead of a double mix box, so I decided to make it myself and found that it only took a little longer to make than the Asda version and it’s much nicer, so stuff ‘em.

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

[Gibbon]

Are we all still baking? My sourdough starter died and I never bothered trying to resurrect it.

Only pizza dough, don't eat enough bread to bother with other stuff. Use the poolish cold ferment up to 48 hrs. Bit faffy but superb results. Also sick of sourdough appearing everywhere, its sour FFS!

[cojak]

Are we all still baking? My sourdough starter died and I never bothered trying to resurrect it.

Oh yes, I put a bit of my starter in the freezer but I’ve just got myself a yellow tin of Allinson’s yeast so am using that.

Still haven’t given the Japanese bread a go yet though (I might try that in a day or two).

[xoggoth]

A true Lazy arse doesn't bother to make anything.

[ladymuck]

Are we all still baking? My sourdough starter died and I never bothered trying to resurrect it.

[Halo Jones]

This is the bread https://www.theflavorbender.com/japa...ido-milk-bread

Gave it a go, tasty but not worth the effort of hand making, might try it in the bread machine

[ladymuck]

I put my starter into hibernation at the back of the fridge and get it out once every couple of weeks (or longer).

You don't need to muck about with starter every day.

I know - I'm still experimenting with it though

[cojak]

That's my issue. I do like bread but I don't eat it very often so making even one loaf a week can be a waste. I am successfully maintaining a starter though as my sourdough doughnuts were ace! I almost wish I had a proper fryer as it's a faff doing deep fat frying in a saucepan.

I put my starter into hibernation at the back of the fridge and get it out once every couple of weeks (or longer).

You don't need to muck about with starter every day.

[ladymuck]

Had a fair bit of success with sourdough starters (after a few false starts as the house wasn't warm enough), once I cracked it I got bored as we don't eat a lot of bread in the house so a loaf every other day was wasteful

That's my issue. I do like bread but I don't eat it very often so making even one loaf a week can be a waste. I am successfully maintaining a starter though as my sourdough doughnuts were ace! I almost wish I had a proper fryer as it's a faff doing deep fat frying in a saucepan.