The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough No-Knead

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JoeV's picture
JoeV

Sourdough No-Knead

Sourdough no-knead loaf (1-1/2 X recipe) using 100% hydration starter and 20 hour fermentation. The top is dusted with 10-grain cereal mix from Bob's Red Mill. Baked in 11" round cloche from Breadtopia. 30 minutes covered then 10 minutes uncovered, all at 450F.




 

ehanner's picture
ehanner

Nice! crust.

LindyD's picture
LindyD

Gosh, that's pretty.  How does it taste?  

JoeV's picture
JoeV

until 9 p.m. to cut into it. I allow 3 hours cooling time before cutting into any bread I make. I make this all the time, so I know the flavor is excellent. Thanks for the compliment.

sphealey's picture
sphealey

Can you post the formula you used or link to same?  Thanks.


sPh

JoeV's picture
JoeV

Here is my formula for 1-1/2x:


1-1/2# All-purpose flour (unbleached)


2-1/2 t salt


3/8 C Sourdough starter (100% hydration, vibrant starter)


18 oz. Warm water


Mix flour and salt together in a bowl. In a seperate bowl mix water and starter until combined. Mix wet and dry ingredients until fully incorporated, then cover bowl with plastic wrap and a towel and allow to ferment for 12-20 hours on your counter.


For parchment paper final rise, visit my website and view the pictured tutorial. (http://flyfishohio.us/NoKneadParchPaper.htm)


Preheat oven and baking vessel for 30 minutes at 450F. Bake covered for 30 minutes then uncovered for 10 minutes. Immediately remove from baking vessel and remove parchment paper. Cool 2-3 hours before cutting.


 


Single size loaf formula:


1# Flour


1-1/2 t Salt


1/4 C Starter (100% hydration)


12 oz. Warm water


 


ENJOY!


 

althetrainer's picture
althetrainer

Wow, makes me hungry!  Al


JoeV's picture
JoeV

ehanner's picture
ehanner

Wow, that is nice!


Eric

inlovewbread's picture
inlovewbread

That bread is beautiful. The crust is just stunning- a work of art. 


Hmmm... maybe I need to add that cloche to my christmas list!

mrfrost's picture
mrfrost

You say you used the cloche for this specific loaf. In the linked pictures, it looks like maybe the cloche bottom was used, along with a glass bowl as a cover. Or is that a particular model of a real cloche?


If it's just a glass bowl, do you notice any difference in the bakes when using the real entire cloche as opposed to using the glass bowl cover? I think I may have a clay pot base about the size of that cloche bottom, and some pyrex/corning bowls to possibly match up with it.


Thanks.

JoeV's picture
JoeV

I used the cover that comes with the cloche, but the bread does not photograph well with the clay cover on it.



Available at http://www.breadtopia.com/store/round-la-cloche.html

inlovewbread's picture
inlovewbread

Okay, so I have a question about your formula above..


When you say mix wet/dry and then leave it for 12-20 hrs. Could you give a little more detail on how you do this? You really just leave it and don't do anything to it? No folding, anything? Ah! Seems so weird to me now.... but I don't know anything about the "No Knead" method. So anyway, if you could let me know a little bit more about your process I would appreciate it. 


The cloche clay baker and this recipe would make a great gift for someone I know who wants sourdough bread but doesn't have the time for a more involved process.

JoeV's picture
JoeV

Since you don't know about no-knead bread, I suggest you watch the video that started the rage for this wonderful bread,


http://www.youtube.com/watch?v=13Ah9ES2yTU

TammiG's picture
TammiG

Just love how this looks and want to try. Still a novice breadmaker and learning how to make a starter etc.  Looks pretty easy.  Thanks for sharing!

inlovewbread's picture
inlovewbread

Watched the video. Thanks! Can't wait to try it. Hope my french white corningware w/ lid works- will follow up on how it turns out. 


Thanks again!

JoeV's picture
JoeV

Your Corningware will work just fine. I used ours before I purchased my first cloche.


mike owens's picture
mike owens

i have made lots of this w/ out a starter. have been hesitant to get a starter going because it sounds like more trouble than getting a new puppy til it gets going but it is time to take the plunge.  never made a starter before, could you share details on yours and how to get it started.  if you have the time for that then thanks in advance

JoeV's picture
JoeV

Making a starter is  very easy, as well as rewarding. I made mine according to the instructional video at Breadtopia.com. There are also subsequent videos on starter maintenance, starter storage, and starter revival in the event of a disaster. Eric does a great job of conveying the concepts in easily understood steps. If possible, watch all the videos befoer getting started, so you have a good grasp on the entire process of having a starter living in your home. BTW, it is a lot easier than getting a new puppy! LOL


http://www.breadtopia.com/make-your-own-sourdough-starter/

braber's picture
braber

I use the the sourdough no-knead recipe from:  http://www.newestartfarm.com/?s=sourdough+no-knead+bread&searchsubmit=

which calls for putting the dough in the refrigerator overnight for easier handling when baking the next day.  

The bread is wonderful but I've always had trouble with the bread rising while it bakes.  It almost always only rises 2-1/2 to 3 inches.  

Does anyone else use this recipe and have the same problem.  I guess I'm asking if I should make some adjustments to this recipe.