No Knead Sourdough Help!
I've been successfully making NK bread for 6 months. Lots of types and flavors. Have it down to pat. It's really, really good. Friends say "you should open a bakery..." Hah!
I've made SD starter using the Gelzer method. It's stiff, smells great. I feed it, keep it fresh and I think strong.
I've had terrible luck using it to make NK bread. The dough after a (no matter) 9, 12 or 15 hour intial rise the dough looks good in the Cambro container, lots of bubbles, a good/normal rise, lots of volume. It scrapes out pretty well (doesn't pour in some runny fashion).
But when it's time to stretch it out or ready for my normal French fold, it's like a pile of glop. There's no real structure. While folding it often "falls apart." If I'm lucky I can form a ball of sorts and get it to rise again for a shot at the oven. More often than not though the finished loaf has no spring and ends up an ovoid, dense saucer (though pretty sour!).
I've found that a pinch of yeast added to the initial mix/stir helps make a pretty fool proof loaf. Good rise, great chewy crust.
My problem- how to avoid the commercial yeast and make it with SD starter only.