No-Knead Sourdough Performs

Alex_311927

I'm a very keen bread baker but have never once tried the no-knead method from Jim Lahey. As a lover of the Tartine method it seemed to go against everything I had practiced for ages but I finally gave it a go, and the results were frankly amazing. It had pretty decent cohesiveness even after an 18 hour bulk rise on the counter, with NO folding, kneading, stretching; literally all ingredients mixed roughly, and left to do its thing. baked at 500F for 30min in a preheated Dutch oven, then 25min at 475 without the lid on.

400g strong white bread flour

320g water

1 tbsp sourdough starter

15g salt

Find more posts tagged with

What’s for Dinner

Comments

Gabriele_Di_Cerbo_40805

It looks great!

wolfiegirl

Beautiful! Did you add any yeast besides the sourdough?

Alex_311927

Nope just my sourdough starter which was fed 4 hours prior to being used in the bread.

Jeremy_131558

I use the no knead method for pizza and I can't imagine anything else now. Easy and amazing.

wolfiegirl

Yeast doesn't need us humans to get the job done. More times than not I think we just get in the way by poking and prodding and trying to beat the crap out of it. It's a beautiful thing.

Alex_311927

It's both beautiful and confusing at the same time. Different bread-making methods that exist on the spectrum of human input tend to yield equally beautiful results given the correct conditions. The Tartine being the most involved, this method being the least, both seem to bring a smile to my face. In the end I will be probably be paying more attention to this method because it frees up a lot of mental energy and time.

wolfiegirl

You're exactly right. It is both beautiful and confusing. Maybe that's why it takes so long to learn how to make a proper loaf of bread! Sort of 'know when to hold 'em...know when to fold 'em' scenario.