I've been studying and now I'm really excited.
I'm trying a no knead sourdough. My starter has been a monster the last few days, consuming everything I threw at it.
I'm going for more of an artisan look with this loaf. The plan is to cut it up for some sammiches and nobody is allowed to care about any holes their mayonnaise and mustard might fall through. Just put it between the cheese and lunch meat!
I pulled together the dough 17 hours ago and let it brew on the counter untouched. It was all bubbily and about to climb out of the bowl.
It's my first try at a very slack dough as well and I had to almost pour it out of the bowl. The gluten made it as stringy as the inside of a carving pumpkin.
I gave it a fold and am letting it rest on the counter for a few hours. Then I'll fire up the dutch oven and we'll see what we get.
Well, transferring it to the dutch oven proved to be a disaster. I'm expecting a flat disc to come out. :(
It recovered better than I expected, but it's pretty flat. :(
"The gluten made it as stringy as the inside of a carving pumpkin." < not good sounds over proofed already.
The trick is not to ignore the slack dough and leave it alone (it then plots against you) but to work with it and tighten up the gluten with attention.
It does however develop flavour. How did it taste?
It looked exactly like Mark bittman's no knead dough in his video as he dumped his out.
It tastes great. Just makes long skinny sandwiches.
Sammieches! :)
Yes!
I wasn't sure if this loaf was worth of "sammich".
I'm trying again. I just mixed it up again and have noticed the dough is a bit stiffer this time. I may have shorted the flour last time.
The previous loaf stuck to the towel even though it was well floured. I keep my starter stiffer than it was.
Oh well, we'll see how this one turns out and then maybe I'll have bread in time for turkey sammiches. :D