No-Knead Sourdough Bread - King Arthur Baking

boris · November 16, 2020, 10:29pm

1 cup (227g) ripe (fed) sourdough starter
1 3/4 cups (397g) water, lukewarm
5 cups (602g) King Arthur Unbleached Bread Flour
1 tablespoon (18g) salt

I’m still at level 1 of my sourdough starter adventure. I technically made this recipe with some discard and a little commercial yeast. Pretty sure it’s over proofed!

Day 2 coming out of the fridge:

After 3 hours at room temperature:

Fresh out of the oven - colour looks good!

Cooled a bit and sliced

Crumb is pretty dense. Crusty crust. No big sourdough bubbles. I used 3/5 plain white flour and 2/5 of some local red fife, so I think the almost whole wheat look comes from the fife.

Verdict: good! Happy with it! Much less messy than the “wet” no knead I’ve used before. We’ll see if I can replicate this!

boris · November 22, 2020, 2:40am

Round two, this time with all live starter.

Due to a series of incidents, bottom totally baked to the pan. But! Smell and taste of the top part still excellent.

I screwed up several things.

used semolina rather than oiling the pan
didn’t put the lid on to start
overcooked by like 20min and THEN
put lid on for a final 20min.

I cut it out of the pan and the flavour and texture wasn’t bad.

boris · January 7, 2021, 3:25pm

Ok, another success to kick off the year.

I used whole wheat red fife sourdough starter, but added a little sugar and commercial yeast. 5 cups of unbleached white flour.

Let it rise and punched it down / worked it yesterday, and put it in a large oiled ziplock box in the fridge. You could see nice air bubbles in the middle when I took it out this morning.

Shaped it this morning and put it in my enamel Dutch oven on parchment paper at room temp. It rose a lot as you can see.

I was going to try a cold start oven like Fernando has switched to but I was afraid it was going to rise even more. Pre heated to 500F then turned down to 450F and put it in with the lid on for 35 minutes.

Took the lid off for 7 minutes and it came out nice and golden.

It obviously overproofed and this is 100% white flour so the texture is a little bit sponge-y, but flavour was nice.

Also restarted my starter completely today to see if I can get it to naturally rise.

boris · January 10, 2021, 10:08pm

Ok! Second success repeat!

Very fluffy, I like the texture. Less crunch and lighter than the last one — you can see that it’s visually higher rounded. Tastes like it needs a bit more salt.