Want to make bread but don't know how?
You'd like to make Tartine Bread but.....
-You haven't bought the book?
-Starters scare you? You don't have a starter or don't have time to activate your starter?
-The tartine method takes too much time to do all the folds?
Well, here's the lazy man's method.
This loaf was made with IDY, but you can easily make the bread with ADY, poolish, starter, old dough, etc.
Here's the recipe I used for this loaf.
-HG flour 100% You can use BF, AP, 00, or blends. Just adjust your hydration accordingly
-IDY 0.5% for a 24H dough. You can adjust your yeast if you want to shorten or lengthen the fermentation period.
-Salt 2% adjust to taste.
The Lazy Man's Method
-In a large bowl or tuperware container, dissolve salt in water, then add yeast and stir. If using ADY then proof the yeast in a bit of warm water first, then add after salt is dissolved.
-Dump all the flour into the bowl and quickly stir with a spoon or fork until the dough absorbs the water and is lumpy. Using both one or hands, squeeze the dough between fingers until you have a sticky but even mixture. Try to squeeze out all the lumps. If you need to, then sift your flour. If blending flour, then make sure the two flours are evenly blended before adding it to the water. A note about hydration:
This method works better if you have a moderately hydrated dough. Do not try and make a 95-100% hydration dough using this method, it won't work well. My hydration is 80% but I live in an arid climate and I am using HG flour. If it's easier, just try to match the wetness of your dough to the first picture
regardless of what type of flour you are using. Once you've used this method a few times, you can adjust your hydration to what works best for you or what feels right.
-Cover bowl and let the mixture rest for 30m to 1 hour. I used 30m for this loaf. The weaker the flour, the longer the rest period I use.
-Now pick up an edge of the wet dough and pull it towards the center and push down. Rotate the bowl and repeat. I do about 20-25 mini folds or until the dough balls up and retains it's ball shape.
-After 20-25 mini folds, I'll pull the dough out of the bowl and ball it up like you would pizza dough and then seal the bottom turn it over and place seam side down into your bowl and then immediately into the fridge.
Pic 1 After mixing and squeezing the dough between the fingers to an even sticky mixture.
Pic 2 After 30 min rest and 1st mini fold
Pic 3 4th or 5th mini fold of 25 or so.
Pic 4 After 25 mini folds