The Slow Lazy Method with Instant Yeast
Using a very small amount of yeast allows for a slow, lazy process that nonetheless results in delicious and beautiful bread. This low stress method deepens the fermentation flavors, softens the bran in whole grain flours, and develops gluten passively.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 375 grams water (1.6 cups)
- 1/16 -1/8 tsp instant yeast
- 250 grams bread flour (2 cups)
- 250 grams stone ground whole grain bread flour / fresh milled hard red spring wheat berries (2 cups)
- 10 grams salt (2 tsp, scant)
Instructions
- 1
Depending on your kitchen temperature, this dough can take 12-18 hours to rise (possibly even 24 hours in a cold kitchen and with 1/16 tsp yeast), so for most people, it makes sense to mix the dough in the evening. If it is not quite doubled the next day and you need to go somewhere, you can put the bowl in the refrigerator where it will rise more slowly. The same principle applies to the final proof: it can take 1-3 hours at room temperature or much longer if you use the refrigerator.
- 2
In a large bowl, whisk the instant yeast into the water to dissolve it and ensure even distribution in the dough.
- 3
Add the flours and salt and mix thoroughly. Clean the sides of the bowl, mark the level of the dough, and cover the dough.
- 4
After about 20 minutes, give the dough a round of stretching and folding to neaten it up. The gluten strength will mostly be developed passively during the long rise.
- 5
Check on the dough starting about 10 hours later -- sooner if your kitchen is warmer than 70°F. At around 15 hours, my dough had doubled in a cool kitchen, 65-68°F.
- 6
Transfer the dough to a lightly floured work surface and preshape it into a boule. Cover and let it rest about 15 minutes.
- 7
Shape the dough to your preference (boule, batard, oblong loaf) and place it seam-side up in a proofing basket.
- 8
If you prefer to bake same-day, let the dough proof at room temperature for 1-3 hours or until it has expanded and is puffy (see the photo gallery for before and after pics). You can also refrigerate the dough for a longer stretch / overnight. You don't need to let the dough warm up before baking it.
- 9
Preheat your oven and baking vessel to 500°F for 30 minutes.
- 10
Flip the dough out of the proofing basket and onto a sheet of parchment paper or a silicone bread sling. Score and load the dough into your baking vessel and oven.
- 11
Bake for 15 minutes at 500°F with the option to uncover and re-score your at the 7-minute mark and put the lid back on afterward.
- 12
For a lighter, crispier crust, at the 15-minute mark, leave the lid on and reduce the oven temperature to 375°F and bake for 30-45 minutes more or until the internal temperature of the bread is over 205°F.
- 13
For a darker, chewier crust, at the 15-minute mark, reduce the oven temperature to 450°F. Continue baking with the lid on for another 10 minutes. Remove the lid and bake 5-10 minutes more or until the internal temperature of the bread is over 205°F.
- 14
Let the bread cool before you slice it.