Hey Martin - how would you go about refrigerating after the first 12-15 hour bulk proof? Roll into log and shape in pan, then put into fridge and take out an hour before baking or try to proof 1 hour after shape in pan, then direct from fridge to oven, time permitting?
I made this bread today and I agree with the name - it really is a lovely lazy loaf! In my hands, the crust in the pan came out a bit pale, but the flavor, texture, and crumb are lovely. The bread comes out similar to one of my favorite bread recipes, King Arthur Flour's Multigrain Sourdough Sandwich Bread (https://www.kingarthurbaking.com/recipes/multigrain-sourdough-sandwich-bread-recipe), which I also enrich with sunflower seeds, but the preparation is quicker. Thank you for this recipe!
Hey Martin - how would you go about refrigerating after the first 12-15 hour bulk proof? Roll into log and shape in pan, then put into fridge and take out an hour before baking or try to proof 1 hour after shape in pan, then direct from fridge to oven, time permitting?
That could definitely work! I regularly retard these loaves for a couple hours in the fridge if I have to pop out to run an errand or something.
This sounds so good Martin—can’t wait to try it. I agree about baking. It why making pie is one of my favourite things to do. So forgiving!
I made this bread today and I agree with the name - it really is a lovely lazy loaf! In my hands, the crust in the pan came out a bit pale, but the flavor, texture, and crumb are lovely. The bread comes out similar to one of my favorite bread recipes, King Arthur Flour's Multigrain Sourdough Sandwich Bread (https://www.kingarthurbaking.com/recipes/multigrain-sourdough-sandwich-bread-recipe), which I also enrich with sunflower seeds, but the preparation is quicker. Thank you for this recipe!