Lazy sourdough
[Update 2016-02-13: Old version with details after the jump. Experience has shown that the following is the essence.]
- Starter has had some flour and water added to it daily. Enough flour to feed the yeast — one or two handfuls — and enough water to keep it at a batter-like consistency. Really, no need to measure anything. Store in fridge the whole time.
- Pour most of the starter into bread machine pan for kneading. (Reserving maybe a cupful for continuing starter.) Add only enough flour to keep dough from coating the sides. Add a scant teaspoonful of salt per loaf. Knead for 10-15 minutes, let rest 20 min, knead for another 10-15 min.
- Invert into bowl, cover, and let rise overnight.
- Invert onto floured surface, shape into loaf or loaves (see detailed post after the jump), invert into airy forms that will allow surface to dry enough to form a toughish outer layer. (That last is the part I didn’t know before and which is crucial to making loaves that don’t pancake out.) The eventual bottom of the loaf faces up at this point. Let rise for 6-8 hours in fridge.
- Invert onto floured surface, score top with sharp greased knife, slide into superhot 500°F oven, and bake (see detailed post).