Bread General

I am curious to baking bread, but don't take any pleasure in baking. What would be a good and lazy recipe to making bread?

Never made sourdough before but I assume you could fold/kneed it more to remove the larger bubbles?
Pic related

Thanks!

This may possibly be a math question I'm just too stupid to solve but here goes. There's a shokupan recipe for a 12cmx12cmx12cm mold, but I have 2 10cmx10cmx10cm molds instead. How do I adjust the original recipe to make the right amount of dough for my 2 molds? For example the original recipe is 196g flour. Pic related my tiny ass bread mold.

2000 / 1728 = 1.157
multiply all your ingredients by 1.157

Your recipe creates 12 x 12 x12 = 1728 cubic cm.

Your molds hold 1000 cubic cm. If you have two of them you need 2000 cubic cm.

Thus you need to increase your recipe by 232 cubic cm worth. That's so small I'd just ignore it; you'd simply have your molds filled slightly less than perfectly full.

Here's a simple recipe that makes a crusty loaf that's great for sandwiches. It doesn't have as open a crumb as sourdough but it's light and not cakey. I'll post pics when it's done.

4 cups AP flour
1 3/4 cup water @ 100F or room temp
1 tsp active dry yeast
1 tsp salt

Mix dry ingredients. Add water mix until a ball forms. Cover and rest 20 minutes. Knead for 8 minutes. Cover and let rise 1 hour in room temperature. Press down, cover and rest 20 minutes. Shape by pressing into a rectangle and roll into a log. Seal seam by pinching together. Place on floured peal or back of cookie sheet. Cover and let rise 45 minutes. Meanwhile preheat oven to 425F with a stone or iron on middle rack. After 45 minutes heat 1 cup water to boiling in oven safe pan and place in oven. Slide loaf onto stone and set timer for 35 minutes. Remove to rack and let cool.

Thanks lads

I'll try it both ways to see if it looks different at all

The one other issue I had was when I made the original recipe, the dough didn't seem to "catch" on the dough hook of my mixer, it sort of stayed stuck in the bottom well. Was my dough too wet or was the volume too small (it is a 7qt mixer so it was a comically small amount of dough).

Can I do sourdough by letting liquid dough ferment and then halfing it every day and making up the difference with flour and water?

Start with pizza dough or pick your favourite type of bread and research the best way to do it.

I got lucky in that I love bagels and was willing to put in the effort to get them perfect... they are hard to shape the proper way but easy to handle because they are a dense dry dough, ciabatta on the other hand is hard to fold and shape because its a wet dough but there are tools and techniques you can pick up for each and every bread that will make or break the final product so be really alert when learning.