We are going to make an amazing loaf of bread, at our convenience. SO no matter how busy you are, you do not have to follow a strict timeline to make bread - you simply make the dough and then bake it at your convenience, sometime within 2 days - how's that for convenience :)

“Convenient Bread” Using Sour Dough Starter OR Instant, Active dry yeast.
Ingredients
• 450 g (14.1 oz) all-purpose White Flour (or high protein bread flour or Manitoba flour))
• 9 g (0.3 oz) (1 ½ TSP) fine salt
• 4 g (0.14 oz) (1 ½ TSP) Diastatic Malt Powder
• 400 g (14.1 oz) active sour dough starter
• 235 g (235 ml) (8.3 oz) luke-warm water (about 80 deg F)

Process
• Put all dry ingredients (flour, salt, malt) in a container or bowl, then add the sour dough starter and the water. Mix to incorporate and start to form a rough dough.
• Lift and squeeze the dough (pincer method) until it becomes smooth, about 2 – 3 minutes.
• Put a lid on your container (or with plastic wrap). Let stand at room temperature until doubled in volume (usually about 12 hours if house temp is around 68 – 70 degrees F, but could be 10 hrs. if its hotter or up to 14 hrs. if its cooler)
• Remove dough from container and do a “4-fold” (grab one end, lift it up and fold it on top – do the same with the other end and then the same with each side, lift and fold)
• Turn dough fold side down, and shape it into a semi-tight round shape (easy way is to cup your hands around the dough and pull it towards you on a dry surface)
• Prepare a banneton by dusting the entire inside with flour (preferably whole wheat flour) (be generous) and place the dough inside. Sprinkle a bit of flour on top of the dough, then place it in a plastic bag and put it into the refrigerator for at least 2 – 4 hours, and up to 48 hours.
• (NOTE: if you do not have a banneton, then generously sprinkle flour in a bowl, place dough inside bowl, then place it in a plastic bag and put into the refrigerator for at least 2 – 4 hours, and up to 48 hours.)
• When you are ready to bake your bread, put a Dutch Oven with a lid (or any casserole or oven container with a lid) in your main oven and preheat the oven with the empty Dutch oven at 475 degrees F for 30 minutes (can be longer if you want).
• Remove the hot Dutch Oven and take the dough straight from the fridge and place it into the hot Dutch Oven. Score the top of the dough with a bread lame (or scissors) about 7 mm or ¼ inch deep.
• Put lid back on the Dutch Oven and place it back into your main oven. Bake with lid on for 30 minutes at 475 degrees F.
• Remove lid and continue to cook at 475 degrees F., for 10 – 15 minutes, depending on your level of doneness/darkness. Remove bread – let cool 15 – 30 minutes minimum – enjoy.
NOTE: If you do not have 400 g of sour dough starter, then the alternative is to use 200 grams of all purpose flour + 200 Grams of warm water+ ¼ TSP active or instant yeast.


My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.

Bonnetone CA : [ Ссылка ]
USA [ Ссылка ]

Einkorn flour CDN - white: [ Ссылка ]
Einkorn flour CDN - whole wheat: [ Ссылка ]
Einkorn flour USA, White and Whole Wheat: [ Ссылка ]

"My Bread Book" by Jim Lahey
► USA [ Ссылка ]
► Canada [ Ссылка ]

Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada [ Ссылка ]
► USA (similar) [ Ссылка ]

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Thank you!

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