Notes on the no-knead sourdough

Since I made a big batch of “bucket bread” dough the other day I’ve been experimenting with it in various forms. The first was a loaf of bead baked according to the directions.

It was delicious! The crust rose up with a beautiful “grigne”, and the crumb was creamy and cool with some large irregular holes–just perfect. I just had some toasted with my eggs and it was scrumptious.

Next, in response to one of Jennifer’s questions, I made pizza. It worked out fine, but my partner preferred my regular white-flour version. It was certainly a more robust flavour, and it was also chewy, which some may like but my partner did not. Personally I liked it, and it was very convenient since I had the dough in the fridge anyway. I would guess that adding some oil to the dough would soften it, but I’m not sure if you can do that after the initial mixing stage. If I try it, I will let you know, and vice-versa, okay?

Jennifer also asked about the amount of bread this recipe makes, and I would say that her guess is about right: probably about 3 small loaves or 2 larger ones. I find recipes calling for about a pound of flour (3 cups flour) make for a nice-size loaf, and this recipe uses just over 2 pounds of flour. The recipe I took it from actually had double the quantities, but I won’t make that much bread in a week. For those interested, a double-size recipe would be:

3 cups starter

3 tablespoons salt

6 cups water

13 cups flour

As for her question about flour, I may write a separate post about this, but I have stopped using my kitchenaid mill for now. Just like Jennifer, I never found I was able to make a good loaf with my fresh-milled flour. It tasted fabulous, but I could not get it to rise. I found I could use about half fresh flour, half commercial flour, plus an ounce of high gluten flour and get a delicious loaf, but that was using my bread machine. I have no idea how it would work in this recipe. If anyone else tries, please share your results!

Okay, stay tuned for a post on starter care!


One thought on “Notes on the no-knead sourdough

  1. Thank you so much! I love this sharing of information. So great.

    FYI, we still use our Kitchenaid mill for making pancakes and waffles. We’ve found it works great for that (the recipe is on my blog). Sometimes Adam will stir in 1/4 to 1/2 c. of white flour in the morning, but even if he doesn’t it usually still works. We soak it in yogurt or buttermilk.

    Anyway, thanks so much for all this information. I feel inspired to try sourdough again!

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