-
I've watched that video last night, I don't actually feel like it's a lot less work than doing the same with a sourdough starter vs yeast in terms of effort. With the introduction of the folds in the methods it actually makes it just as hands on no?
M4xime-
Well,
I don't generally keep my starter that fired up, and like to warm it up for 2/3 feeds before using, so in that sense it's less effort.
With this method I don't do any folds per-se, my routine for it is; mix everything up at 10pm, leave to ~7-8am, knock it back (not fold, literally just turn edges into centre), leave for an hr, shape, leave for 1-2hrs, stick in oven.
So in terms of the less hassle proclamation from me, perhaps if you've got a warmed up starter and are not doing any stretch and fold, it's similar. I currently have a rye-fed starter and find that 6x stretch and fold over 3hrs works well for me but does add in the hassle.
Either way I think it's a good option - if you've not warmed up the starter and want a quick loaf
rwd
Couple of no knead, dried yeast, basic blah, 100% white from the weekend, baked in a casserole. I really find no knead a pretty foolproof method that produces great bread, so much so that I struggle to build up the motivation to use my starter, which is languishing in the fridge..
I back the hydration off a little bit from what seems to be recommended (I use Kenji Lopez-Alt's method on youtube), because I really struggle with shaping 75% hydration and get good results at 60-65% anyway.