Hi,

I have only just started baking. I've made the no-knead bread and really like that. However its really, really large for one person. If I want to split the recipe in two and make two loaves how I should adjust the bake times to still get the same results of a crispy, crackly crust and nice soft inner part? Also, is there anything I'll need to do differently with my dutch oven?

Thanks in advance!

T

I found this recipe here on the boards.  It was called Sourdough Guy's one stage sourdough bread.  I used the exact quantities given with whole wheat.  It requires so little labour and it actually allows you to soak your flour for long enough that I think it must meet the requirements of the Nourishing Traditions cookbook, but it produces a loaf that is incredibly light.  I am so happy because I have been trying to make the healthiest bread possible out of wheat flour and yet I wanted it to be light for sandwiches and buns. 

My one problem now is that it is quite sour.  My husband loves it and I think we will get used to it, but is there a way to make it less sour? 

 The recipe: 

Take 20-35 grams of active starter and disolve it in 765g of low chlorine or filtered water.  Add to the water and starter, 1090 grams of flour and 20g of salt. Mix the salt into the flour first.  Stir until all the flour is wet and set aside for an hour.  Tip the dough out onto the counter and do a "french fold" or do a "letter fold" 4 or 5 times. Put into a clean oiled container and allow to double.  This should take around 16 to 20 hours.  After it has doubled turn it out shape and allow to proof 4 hours or so and bake as normal.  This recepie makes a 70% dough.  I have found that 35 grams of my starter will double after 16 hours on a 70 degree day.  I scaled back to 20 grams or so to get the full 20.  Cool thing about this is you can throw it together 8 or 9 pm.  let it set until 4 or 5 the next day, shape and bake around 9 or 10pm.  If you make it with cold water I imagine you could stretch the fermentation time out even longer.  I also sometimes give it a second folding the first night if I think it needs it.  This bread also has wonderful flavor as well.  Hope this helps.

Da Crumb Bum 

Almost No Knead Crumb

Jeff Hertzberg, the co-author of Artisan Bread in Five Minutes a Day writes in his introduction that the quest for an authentic deli-style rye bread like what he grew up eating was what started his obsession with bread baking. The result is an extremely tasty rye bread that even the most inexperienced baker ought to be able to bake successfully.

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