The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Combining Tartine w/ Jim Lahey's No-knead bread

saltcod's picture

Combining Tartine w/ Jim Lahey's No-knead bread

Hi All,

I'm looking to create the perfect hybrid bread:  Tartine's sourdough with Jim Lahey's no-knead method. Two reasons why:  I want to make sourdough because my brother is allergic to yeast, but Tartine bread takes virtually a whole Saturday to make—ie: I can't make it during the week.

Is there a way to use the Tartine starter in combination with Jim Lahey's method of making a very wet dough and letting it sit overnight?

Otherwise, has anyone else found a good way to make Tartine bread during the work week?

Any tips welcome!



tracid's picture

I'd say it depends on how much time you have after and before work.  After work I do the autolyse, S&F, shaping and then put in the refrigerator (of even leave it by the window in my kitchen, if it's chilly out) and bake it in the morning.  It's the best schedule I've come up with so far.

pmccool's picture

Depending on your brother's allergies, a sourdough bread may be just as unpleasant/unhealthy for him as a bread made with commercially produced yeast.


saltcod's picture

Humm......I hadn't really thought of that. 

He's eaten other sourdough and been just fine, so who knows!  Thanks for the head's up.

MangoChutney's picture

When I make bread, I let the flour soak overnight in two parts.  One part contains the sourdough culture and the larger part does not.  In the morning I combine them, knead them, and let them rise for about three hours.  Then I form the loaves and proof those for about an hour.  They take an hour to bake.

So let's look at this from the standpoint of your requirements.  Suppose you mix the two parts one evening.  Put them in the refrigerator.  Take them out the next morning to let them stand over the day.  Combine them in the evening when you come home.  Let them ferment until bedtime and form the loaves.  Put the loaves into the refrigerator.  Take them out the next evening, let them warm up, proof, and bake.

I don't have any practical experience with retarding dough, which is what putting dough in the refrigerator for several hours is called, so maybe someone else can say whether my suggestion is any good.  It does let you do everything in the evening and still have hours of fermentation time, though.

SCruz's picture

The way I schedule it is to mix the dough and do stretch and folds at 30 minute intervals in the evening.

I leave the dough out overnight.

Put it in the fridge the next morning.

When I get home from work I take the dough out, form the loaf, let it sit on the counter, and bake after about an hour and a half.

I find that bread is more forgiving that we give it credit for.

Good luck.