April 4, 2015 - 11:32pm
newbee needs a good easy no kneed sour dough recipe
best if at least part whole wheat or whole grain
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newbee needs a good easy no kneed sour dough recipe
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The Fresh Loaf
A Community of Amateur Bakers and Artisan Bread Enthusiasts.
Check out this link.
http://breadtopia.com/sourdough-no-knead-method/
I'll share mine, as it is now. It's pretty easy.
Flour (17.5% from starter, 10% rye, 72.5% white) = 100%
Water (17.5% from starter, 54.5 fresh) = 72%
Salt 2%
Olive oil 2%
30min autolyse (mix everything without salt, then 30 minutes later work in the salt)
8 - 10 hours cool ferment (~60F), no kneading, and even stretch & fold is optional. I can recommend time adjustments in case you don't have a place to keep it at that temperature. Also, while it tastes really good to me with a very mild sour flavor, you can get more sourness at other temperatures, warmer or cooler.
In case you haven't yet come to terms with baker's percentages, for a 1lb loaf, the mix would be:
60f would be hard
can it be fermented overnight in the fridge
my starter is made with un bleached all purpose flour is that ok with the rye in it
thanks for the help
Well... you'll see many recommendations for using the refrigerator during the fermentation process. I haven't done it much. I can tell you that I would expect a dough that ferments in 5 to 6 hours at 65F to take roughly 48 hours in the refrigerator. I also would expect it to be more sour. Both of those expectations are based on the published yeast and lactobacillus activity rates at various temperatures. But I'll tell you I haven't really used the fridge in the process myself.
If I were to try it, I would mix up the dough I described above, put it in the fridge for 2 days, maybe stretch and fold it here and there, but maybe just leave it alone. Then I would get it out, let it warm for up to an hour. Shape it, proof it for up to 2 more hours, then bake it.
This is where you'll probably want to rely on the recommendations of others. Search the site. I'm saying what I would try, not what I know works.
You can go warmer as well. Cool isn't required. It just gives you a bit more freedom, is more forgiving, and I think provides better flavor. If you were to ferment for ~9hours at 60F, then you could adjust to 6.5hours at 65F, or 4.5hours at 70F, or even try 3.3 hours at 75F. Again, this is what I would try. As far as I'm concerned, temperature is the thing to be careful about. The other ingredients are easier to control.
bwraith did a study of various combinations of starter percents and temperatures (among other things), and created a spreadsheet you can use to determine how long to ferment and proof in pretty much any circumstance. If you search the site, you'll find it in his blog.
http://www.thefreshloaf.com/node/5381/sourdough-rise-time-table
An approach so scientific may not appeal to you. You can be successful without it, maybe just going by the temperature/time combinations I suggested above. But, of course, you'll be relying a bit more on lucky guesses to get it right. One basic bit of knowledge you could make use of is simply to get to know the time for your starter by itself to reach peak and exhaustion in various temperatures. You can use that as a gauge to adjust ferment times for doughs in similar temperatures. I used a digital thermometer and time lapses to observe mine.
i PREFER WEIGHS I have a good scale
so after the 10 or so hours ferment you just put in the hot dutch oven and bake a what temp , 450f
and for how long
I bake 25-30 minutes total. No dutch oven, just baking tiles. I throw a quarter cup or so of water in the oven right when I put the bread in. The first 6-8 minutes at >500F. Initial heat gives better oven spring. The rest at 380 or so so it gets thoroughly baked. The crust is golden, thin and crisp. Others like it darker and thicker, which you can get with more steam.
I've been pretty scientific about it, although I don't know how "artisan" my approach is. I'm not trying to copy Chad Robertson or anything. But I love the results. It works for me. Everyone seems to do it a bit differently.
I don't get the vaunted open crumb yet. Either because my hydration isn't high enough, or maybe because 525 isn't quite hot enough. Or it could be due to something else I do, I'm not sure. But it's not a brick either. I'm not sure I care, except I want to figure out how it works so I can choose.
will bob's organic dark rye work It is all I can find
I just got a stone so will this next week when my starter is going well