So last night I was building some starter, we had friends for dinner, and by the time they left I was tired. I had plans for it, but with wine and the late hour they went out the window. So there i was after they left with about 180g of 100% hydration unbleached flour starter that had just doubled after it's second feeding. A quick glance in the "pantry" and I found discards - dare I say the "deplorables" of my cupboard.. lost souls without a purpose other than to plead "use me"... so I decided to put them to use.. by sheer coincidence I had about 140 grams each of unbleached flour, whole wheat and dark rye EACH!. So I thought, why not.. but I was going to bed and decided, lets "no knead this". I haven't made a no knead bread in years. But thought there was little to lose..
I ended up mixing: a total of 425 grams of flour (almost exactly 33% each of unbleached white, whole wheat and dark rye which I decided to sift into light rye to get me to an equal weight of each and a total of 425 grams; 300 grams of water; 175 grams of starter, 6 grams of salt. One shaggy mess later, I went to bed.
About 14 hours later, and about a double in size, I had a bubbly risen unstructured mass. It was tacky and there would be no shaping. Thanks to the miracle of rice flour I placed it into a round basket, covered it and left it. Two hours or so later it doubled (ish) and I baked with a sprinkle of sesame seeds.
It turned out more sour than I like. There was NO hope of shaping or getting any sense of gluten aided shaping. And while we cut into it a bit earlier than we should have - about 2 hours after the cook for dinner - it was moist inside. Maybe better described as having a "damp" crumb. I did check internal temp before pulling from the dutch oven - 210 degrees. But we toasted a few slices on the bbq for dinner, it dried out and was nice.
I have no idea how to improve this loaf as it's outside of my 'wheel house'. I would have liked to be able to shape the loaf. I would have liked bloom. But it was an interesting experience.. any thoughts would be appreciated... just sharing my weekend bake..
Bake happy.. bread1965
Successful improvisation is the true mark of a natural hand in the kitchen. And it doesn't hurt to be emboldened by Bacchus. Looks delicious!
.. strangely it's gotten more sour as the I've nibbled on it over the night.... lots more to learn.. bake happy.. !
And left for 14 hours I'm not surprised there was no gluten structure. I could only get away with that with 10% starter. If I had followed your starter to flour proportions I would have at least gone for 2% salt of total flour. Some people do manage to get away with it but I suppose it depends on your starter and temperature of the dough. But with my stater and at room temperature with those proportions I would just make more starter.
Looks good though and if you like it then it's a success!
Enjoy.
I have to think it over fermented and would be a bit sour . Quick and wet hands keep the sticking to a minimum for shaping. Next time chuck it in the fridge bulk and you might like it better.
Happy baking