I've baked no knead sourdough bread this morning. My wheat sourdough starter is 11days old and I thought it was too early to bake bread but just gave it a go. Now my first sourdough bread is cooling on the rack.
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Source | http://cooking.nytimes.com/recipes/1018028-sourdough-no-knead-bread |
Prep time | 27 hours |
Cooking time | 50 minutes |
Total time | 27 hours, 50 minutes |
425g bread flour
6g salt
180g wheat sourdough starter, fed (40g 100%hydration starter, 80g AP flour, 80g water)
300g water (tap water rested in the plastic container about 24hours)
In a large mixing bowl, combine the flour and salt.
In a small mixing bowl, stir together 300 grams water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight, about 17 hours.
The next day, dust a clean baking paper surface with flour. Scoop out the dough and place it on the surface, then dust with more flour. Gently stretch and fold the edges of the dough from the outside in, to form a round loaf. Dust the surface of the dough with bread flour and cover a clean kitchen towel and a cling film, then allow to double in size, about 2 hours.
Meanwhile, heat oven to 450, place a Dutch oven (Lodge 5qt) without a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, and carefully the risen dough into it, then put the lid back on the pot and return it to the oven.
Bake for about 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 15 minutes. Put the loaf on a rack to cool for at least 30 minutes before serving.