Bread formula for no-knead sourdough?
Can anyone suggest a by-weight formula for a sourdough country-style loaf using the no-knead bread technique? Here's one that I use when baking the old way, on a stone:
12 ounces starter (ab 1 1/3 cups)
34 ounces flour (ab 7 cups)
18 ounces cool water (ab 2 1/4 cups)
1/2 cup raw wheat germ (optional)
4 1/2 tsp. sea salt
I'm supposing that a loaf using the no-knead approach (i.e., baked in a covered vessel) might use a somewhat wetter dough, or?
Hey Bada Bing (aka big brother!!)
Here's one to try:
It looks like it uses the same basic no-knead approach (that is, initial rising for about 18 hours; and cooked in a covered enameled cast iron dutch oven). The recipe calls for:
15 oz bread flour (about 3 cups measured with the scoop and sweep method
)1.5 tsp salt
11 oz warm filtered/bottled water (1.25 cups, plus a tablespoon)
1/2 cup sourdough starter
I haven't tried it, but it looks terrific.
I miss you!
How swell of you to come through, Sis! Thanks!
Actually, I've experimented already with this in the last few days. My own recipe makes one very large loaf or two or three smaller ones. I made one Sunday that turned out to look awesome, but I ended up giving it to some neighbors who were unexpectedly grieving a family death. (Honestly, it felt like I had a little demon on each shoulder--SELFISH: "That bread looks amazing. You must try it." and CARING: "They're in shock and have a house full of family.")
So I gave away the first bread in the end and made another as quick as may be, but that's still a two-day process. Today was a second big success, and it tastes perfect. I tossed in some flax seed as well as wheat germ, and a little whole wheat.
My conclusion so far is that the recipe proportions really don't differ too much with this technique (as compared to making to loaf on a stone), provided the initial dough is relatively moist. I splashed a few ounces of extra water into each dough but didn't measure exactly either time. I just tried to make sure it was about the consistency of the original Leahy recipe.
re: Bada Bing
Sounds delicious! Where did you get your sourdough starter? I have been thinking of ordering a starter from King Arthur's Flour company; but I am afraid I won't be disciplined enough to keep up with it.
Mom and I are thinking of trying to come out sometime this summer (August, perhaps?) Maybe I can use some of yours and cultivate a family sourdough starter!
I purchased a dried sourdough starter from Alaska last summer. Got it started two days ago but its just barely bubbly and does not smell yeasty. Use it or toss it? I have 2 other active starters in my fridge so I know what starter should smell and look like if it's active.