D found this recipe from the King Arthur flour web site about a no-knead sourdough.  Since I just made a starter again (see this post), I figured this would be a good first try.  I followed this site’s directions relatively closely and will put my slight alteration.

Ingredients

  • 225 g fresh sourdough starter (it wasn’t exactly fresh as I had fed it around 7 am and didn’t make the dough until about 7 pm…most things I read said you should start your recipe about 4 hours after feeding your starter)
  • 395 g luke warm water
  • 598 g bread flour
  • 15 g salt
  1.  I took all the ingredients and mixed them in a large metal bowl (I typically use a metal bowl for my baking…I know a lot of places say you should use wooden or plastic but I haven’t had any issues with rising).  I made it into a cohesive moist dough, covered it with my plate (that fits almost perfectly as a lid) and let it sit for 1 hour.
  2. Next I lifted the dough and then folded it over on itself (I just grab a piece from the edge and fold it to the center and then go around the edge of it to fold on itself).  I covered it again and let it rest another 1 hour.
  3. I repeated step 2 another 2 times (total of 3 hours) and folded it one more time after the last hour wait.  I then covered it and put it in the fridge.
  4. The King Arthur site says you can let it sit in the fridge for as little as 8 hours and up to 48 hours.  Since I started it on one of my work days, I was going to wait until my day off to bake.  I ended up letting it sit in the fridge for about 36 hours.
  5. On a well floured counter, I poured out the dough, formed a rough ball and let it sit for 15-20 minutes.
  6. I then shaped it into a boule and with seam side up put it in a well greased bowl.  The dough ball didn’t really rise much (which is what it said from the original recipe) but did spread out and relax.  I let it come up to temperature for about 3 hours (again it depends on warmth of your house…2.5 to 3 hours)
  7. About 1 hour before baking I preheated the oven to 500 F.  I put in my dutch over with the lid partially ajar to preheat as well (as this is my baking container).
  8. After 3 hours, I dumped the dough into the dutch oven, floured the top and made 4  cuts on top with a sharp knife.
  9. I replaced the dutch oven cover, put it in the oven and reduced the temperature to 450 F.  I baked it for 45 minutes covered.
  10. After 45 minutes, I removed the cover and allowed it to bake another 10 min (~10-15 min until internal temp is at least 205 F).

IMG_20200513_183056
Starter in the top left
IMG_20200513_184029
Wet dough ball after mixing everything
IMG_20200513_194233
After 1 hour resting
IMG_20200513_204420
Before 2nd folding
IMG_20200513_214757
After 2nd folding and rest
IMG_20200513_214933
After final folding
IMG_20200513_214950
Container that went into the fridge
IMG_20200515_071501
After 36 hours in the fridge
IMG_20200515_071655
Turned out on counter and resting
IMG_20200515_100241
After resting and coming to room temperature for about 2 hours
IMG_20200515_112330
Removed lid after 45 minutes of baking
IMG_20200515_112332
Prior to last 10 minutes of finishing baking without lid
IMG_20200515_113502
Final product
IMG_20200515_113509
Nice blistering on side of bread
IMG_20200515_153508
Rested for 4 hours before cutting
IMG_20200515_153516
Crumb.  Overall was pleased to see the air pocket development (wasn’t sure how it would do with just the starter)

Overall I’m pleased with the outcome of my first attempt at sourdough bread using just starter and no active dry yeast.  I really had no idea how it was going to turn out given my yeast wasn’t super freshly fed.

-StewsCat

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s