Lazyman's sourdough (makes 800g of dough for 2 breads) - minimal mess, no flouring of surfaces.
Day -2: 9pm feed the starter and respect the equal parts ration: original starter/flour/water
Day -1: 9am feed the starter and respect the equal parts ration: original starter/flour/water (now should be double those of Day -2)
Day -1 9pm feed the starter and respect the equal parts ration: original starter/flour/water (now should be double those of morning, if it's too much discard some)
Day 0 - making the dough
9 am feed the starter again (now is a good time to save some for next batch you should have some 100-150g of the stuff for baking). When saving for next batch, add some extra flour so it doesn't starve in the fridge, it keeps for longer if on the dry, plasticine consistency side.
13h - mix 700g flour (can combine 100 rye, 200 wholemeal and 400 strong white) with 10g salt and 500g water (room temperature ideally) in a large plastic bowl. can use a wooden spoon not to get hands dirty.
14h - add in the sourdough which should be bubbly and double in size by now - can still use the wooden spoon to mix
14h30 - first stretching: wet hands well and stretch the dough to strengthen it
15h - second stretching
15h30 - third and final stretching
19h - divide in 2 and form boules by hand to be placed in bannetons overnight (fridge or outside if cold)
if you don't have room in a cool place, further proof for 2-3h in the banneton and bake right away
BAKING DAY: take out from cool place and start the oven at 190C with a tray inside
When fully heated, put both breads on the hot tray and score.
Set timer to 50-60min
ENJOY
