No Knead Sourdough Bread

(bpbpthomas) #82

Thank you, Leah! I do use an enameled Dutch oven. And I had just fed my starter.
I have always tended to think longer rises = better bread. So I’ve let the initial rise get longer and longer.
I’ll try shortening that up and see if it helps.
Thank you for taking the time to respond! Much appreciated.

(Leah) #83

Wow, I think you may have found your answer! Definitely shorten up your initial rise and I think you’ll have success! And keep an eye on your secondary rise in the basket. It takes time to learn to “read your dough” instead of totally “going by the clock.” PLEASE let us know how your next loaf comes out. I think it’ll be awesome!


(Bdana) #84

Would it be ok to use all white flour? It is all I have on hand

(Leah) #85

@Bdana, Definitely! My husband’s diet is medically restricted so I can’t use any whole grains for his breads. I exclusively use Breadtopia’s organic high protein bread flour to bake all his breads. It’s a white bread flour and is awesome with a great high rise!


(gwage) #86

I decided to try the Breadtopia No- Knead recipe yesterday. Proofed overnight and baked this morning in my cast iron DO. Although I didn’t get quite the rise I was expecting it is still a lovely loaf. Great texture and sourdough flavor!

(Eric) #87

Nice loaf! If I had to judge, based on how open your crumb is, I’d say you’re getting an excellent rise, it’s just not predominantly upward rise. The same loaf in a smaller diameter Dutch oven or a larger loaf in the same DO probably would have gone through your roof.

(susanmcc99) #88

I’ve gotta work on my scoring and shaping, though it’s hard to do either with such wet dough. I probably incorporated a bit more water than the recipe calls for, just by wetting my hands when handling the dough. I used half the starter (1/8 cup) and let the dough ferment in the refrigerator for 48 hours, plus another roughly 18 hours at room temperature. Added dried rosemary during the folding stage before shaping. The result is quite sour–almost too sour, and I love sourdough. However, it’s now a day after baking and the flavor has mellowed a bit – fantastic toasted with butter and mixed berry jam.

One concern: I still worry I’m underproofing the dough, despite 2 days fermentation in the fridge plus overnight (and then some) on the counter. We keep our fridge cold (34 degrees F) and house cool (67 degrees), and at 1 1/2 hours into the final proof the dough didn’t seem ready at all–it was hard to do the poke test given the wetness of the dough. Full proofing was about 2 hours 10 minutes. I let the bread cool for an hour and a half, and the interior seemed a bit gummy/too moist, though the crumb is pretty good. Though as I said it’s better today, the day after baking.

(jjmolloy) #89

Tried this recipe with all Breadtopia gear, great results, used a 10 day old homemade sourdough starter… Thanks so much for having all the best equipment on one site and the recipes. 20190118_233840|281x500

(jeanbZA) #90

I baked this today, with some modifications. I have a very active starter and it was hot in Cape Town SA and we don’t do aircon cause reasons, so I used an extra two cups of rye flour in addition to everything. Also because my sourdoughs with this site keep overrising, needing more flour and a second rise to be cool, I watched it for six hours instead of leaving it for 12. Turns out it was a climate thing. The breads came out gorgeous. Not as sour as I like, so perhaps I’ll refrigerate for a few hours before the rise next time and see. [Uploading: sourdough success.jpg…

(jeanbZA) #91

This didn’t upload with my post, so adding it here.

(jeanbZA) #92

I use an ovenproof dish - thick cast iron with a glass lid. I think it is important to be able to heat the baking implement and and throw the dough in and seal it to mushroom. I think anything you can heat and slightly seal would be better than an open oven. Also any pizza oven would work great. Or a baking pan with holes in the side in a convection oven or gas oven.