No Knead With Levain
I've not used King Arthur flour before. I made three loaves this last weekend starting with Jim Lahey's no knead formula. One loaf was made with the standard recipe using KA bread flour. Second loaf was standard recipe using Pillsbury All Purpose. Third Loaf was used KA bread flour, reducing water from 300 gms to 290 gms and adding 5 gms of a pretty wet levain, hand mixed with wet hands. Surprisingly, the best crumb and taste was the loaf with the levain. Second best flavor and crumb was with the all purpose flour. The third (standard recipe) was the most dense crumb and nothing special. In the future, I be using levain in the no knead. I would attach images if I could figure out how to do it. Incidently, the narrative by Jim Lahey in his new book, My Bread, discussing how he got into baking and eventually established the Sullivan Street Bakery is good reading.