No Need for Stress Baking
Oct. 11th, 2020 09:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: No-Knead Sourdough Bread.
1 cup ripe sourdough starter
1 3/4 cups lukewarm water
5 cups bread flour (I used 2 cups white wheat and 3 cups white)
1 Tbsp salt (I used ~1, 1.5 tsp)
optional: 2 tsp diastatic malt powder - gives a more golden color and stronger rise (I used about 1 tsp malt syrup)
Combine all the ingredients in a large bowl and mix everything together to make a rough, sticky dough. Cover with plastic and let it rise for an hour. Gently pick up the dough and fold it over on itself several times, cover again, and let it rise for another hour. Repeat this again, and then at the end of the total three hours, do the fold-over one more time. Cover and let it rest in the fridge for at least 8 hours (and up to 48).
Turn the dough out onto a well-floured work surface and shape it into a rough ball. Leave it seam-side up, cover, and let it rest for 15 minutes. Shape it to fit thenuclear baking wessel (I used a large Dutch oven, so left as a boule). Place the shaped dough in the wessel and cover it with the lid. (Seam-side up or down? They should specify - I went seam-side down) Let warm to room temperature, about 2 1/2 to 3 hours. It won't appear to rise up that much, but will relax and expand.
An hour before baking, heat the oven to 500. Just before baking, dust the loaf with a fine coat of flour and use a lame to slash through the top. Cover and place in the oven. Lower the temperature to 450 and bake for 45 minutes. Remove the lid and bake for 10-15 minutes longer until deep golden brown.
What worked: This made a beautiful 3-lb loaf. It expanded to the edges of the Dutch oven, so instead of a tapered round it's a weirdly cylindrical large loaf. It's pretty light.
What didn't: The crumb is a bit less open than I'd like, and the same for the sour flavor. The crust on no-knead loaves is always going to be softer due to the steam than a standard boule.
I might try leaving it in the fridge for an extra day to develop flavor. I thought it might develop a bit more sour flavor after cooling, but no.
Will I make it again? Sure. If I'd been clever, I would have made a dry yeast no-knead loaf alongside to directly compare. Maybe I'll do that next time. For Science!
1 cup ripe sourdough starter
1 3/4 cups lukewarm water
5 cups bread flour (I used 2 cups white wheat and 3 cups white)
1 Tbsp salt (I used ~1, 1.5 tsp)
optional: 2 tsp diastatic malt powder - gives a more golden color and stronger rise (I used about 1 tsp malt syrup)
Combine all the ingredients in a large bowl and mix everything together to make a rough, sticky dough. Cover with plastic and let it rise for an hour. Gently pick up the dough and fold it over on itself several times, cover again, and let it rise for another hour. Repeat this again, and then at the end of the total three hours, do the fold-over one more time. Cover and let it rest in the fridge for at least 8 hours (and up to 48).
Turn the dough out onto a well-floured work surface and shape it into a rough ball. Leave it seam-side up, cover, and let it rest for 15 minutes. Shape it to fit the
An hour before baking, heat the oven to 500. Just before baking, dust the loaf with a fine coat of flour and use a lame to slash through the top. Cover and place in the oven. Lower the temperature to 450 and bake for 45 minutes. Remove the lid and bake for 10-15 minutes longer until deep golden brown.
What worked: This made a beautiful 3-lb loaf. It expanded to the edges of the Dutch oven, so instead of a tapered round it's a weirdly cylindrical large loaf. It's pretty light.
What didn't: The crumb is a bit less open than I'd like, and the same for the sour flavor. The crust on no-knead loaves is always going to be softer due to the steam than a standard boule.
I might try leaving it in the fridge for an extra day to develop flavor. I thought it might develop a bit more sour flavor after cooling, but no.
Will I make it again? Sure. If I'd been clever, I would have made a dry yeast no-knead loaf alongside to directly compare. Maybe I'll do that next time. For Science!
no subject
Date: 2020-10-11 04:42 pm (UTC)no subject
Date: 2020-10-11 09:34 pm (UTC)no subject
Date: 2020-10-13 09:14 pm (UTC)but I got a much better rise, lighter loaf with bigger air bubbles, so I'm happy with that.
(I also used a timer this time to make sure that I had a 3 hr rise, with 2 small episodes of warmth to help in my cold cold house.)
no subject
Date: 2020-10-11 05:55 pm (UTC)