No Knead loaf with wild yeast
I've been fooling around with the No Knead Method, first following the classic procedure to good result. In the past 2 weeks, I've baked a loaf with my wild yeast starter. Week One, I followed the traditional bake in covered heavy cooker. Today, I ventured out and did the second proof in an oil sprayed glass loaf pan. I like the way it turned out.
2012-04-14 1300hrs-Started a proof with 140g of my wild yeast, 198g hi gluten flour (bin stock), 100g AP (KAF), 58g semolina (Red Mill), 6oz Blue Moon, 4oz Crystal Geyser, 1 tsp sea salt.
Overnight proof until 0830 hrs next morning, then several gentle stretch and fold with silicone bowlscraper and into a oiled loaf pan. I sprinkled with poppy seeds, then covered and proofed until 1445hrs.
Into a preheated 375deg gas convection for 35 minutes, turning halfway through.
It's good! I will add about 30g more AP on the next loaf for a little stiffer dough which I hope will produce a rounder loaf top. This dough was quite soft and (during proof) wanted to wrap around the pan edges. The flavour is quite nice. I have a good sour starter. I am pleased with the result.