The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Lehay's (New York Times) Sourdough Bread Recipe Disaster

myra byanka's picture
myra byanka

Lehay's (New York Times) Sourdough Bread Recipe Disaster

Yikes! Followed the recipe exactly, left to ferment correct amount of time, and when I tried to rest then shape it, it was full of a million holes. Impossible to shape, so threw it out. Recipe said to use active starter. Any ideas? 

MichaelH's picture
MichaelH

You are doing one or more things wrong. I have made hundreds of no kneads and they turn out well. Go to Breadtopia.com, watch the videos and you will do fine.

MichaelLily's picture
MichaelLily

This won't come off as being nice, but it is not impossible to shape, you are just too inexperienced to do it.  Put it in the fridge; it's not so sticky when cold.  Try it again.  Watch some videos.  Nobody does wet bread successfully the first time out.  Don't let it discourage you and don't say "the dough is the problem and I did everything right."  Either the dough is not the problem, or you did not do everything right.  Your water may have been too warm.  Watch some vids.

myra byanka's picture
myra byanka

I appreciate your comments; however, I am retired chef and I've made hundreds of loaves of all kinds of bread, including no kneads, and I have never seen dough do what it did. I'm going to try it again today and see what happens. Thanks.

Truth Serum's picture
Truth Serum

I read this somewhere. Chilling dough has worked for me...Put the sticky mass of dough on a piece of parchment paper in a non stick skillet for its final rise.

Hope this helps!