No Knead Sandwich Loaves - One with SD, One with IDY
I made 2 different sandwich loaves and used the no knead method for both. My first loaf was mostly white flour and naturally leavened using discarded sourdough starter. Baker's Percentages: 90% APF, 10% WW, 90% water, 15% discarded SD starter, 2.1% salt. I got great oven spring with this loaf and it was nice and sour.
My second loaf had 20% whole wheat flour and mashed cooked sweet potato. It was leavened with instant dry yeast (no levain). Baker's percentages: 80% APF, 20% WW, 80% water, 20% mashed cooked sweet potato, 0.18% instant dry yeast (SAF red), 2.2% salt.
I was pretty amazed that such a tiny amount of instant dry yeast could raise bread. (I used 1 gram IDyeast for 560 flour = 0.18%.). Ah, the magic of time. I mashed my sweet potato coarsely which meant there were tiny bits of orange sweet potato throughout the bread. It was little gummy which seems to be a trend for me lately, but I toast my bread anyway so it doesn't bother me.
Even though they were no knead breads, the crumb on both loaves ended up quite fine instead of open and holey which was totally okay with me. My almond butter didn't ooze out!
The no-knead method I used for both loaves:
- I mixed all ingredients in a bowl with a spoon, covered the bowl and let it sit undisturbed at room temp (68-70F) for 10 hours.
- Then I put it in the refrigerator (40F) for 20 hours.
- I shaped the cold dough into a log and put it into a loaf pan.
- Then I let it proof at room temp (68-70F) for 2 hours.
- I baked at 450F for 45 minutes (with steam for the first 20 min).
I baked some chocolate cupcakes for a friend's birthday. I've been using Ina Garten's "Beatty's Chocolate Cake" recipe for years and it always turns out great whether it's a layered cake or cupcakes. It's pretty much a one bowl cake recipe that I mix by hand. The frosting is simply melted (68% cacao) chocolate, butter and powdered sugar.