We need a good “first” SD recipe
How many times have we read from a new SD baker of the elaborate formula they have chosen to bake? I know that I’m certainly that kind of guy. Why waste time crawling when you can run? I can imagine me picking Dab’s most complicated formula, you know the one with 47 ingredients ;-)
Please post a recipe/formula or link with instructions that are simple, concise, and methodically laid out. I lean towards the 123 SD, but I don’t know of one that comes with clear and precise instructions. I know it exist, I just don’t know where it is.
I’d like to have this information for the many new bakers that are striving to succeed. It doesn’t have to be the 123 SD, any recipe that meets the criteria would be great.
UPDATE; The formula and recipe have been finalized. I plan to use this link as a suggested first bake for those new to sourdough or those struggling to succeed. http://www.thefreshloaf.com/node/56678/123-sourdough-no-knead-do-nothing-bread
Thanks in advance,
Dan
On her French site she says that with 1 part 100% starter, 2 parts liquid and 3 parts flour and 2% salt, you were free to play with whatever liquids and whatever flours you wanted, you could retard or not, you could shape as you wanted. She does also specify to hold back a bit of water to add in gradually. So, as far as a precise recipe goes, there really isn't one.
Here's a link to a successful-looking 1:2:3, with basic instructions: http://www.thefreshloaf.com/node/23955/123-flo039s-recipe
And another pretty one: http://www.thefreshloaf.com/node/56031/small-daily-loaves
What think?
Thanks Carole. The 2 formulas are outstanding, but both use multiple types of flour. It seems to me that a basic AP or Bread flour, water, salt, and Levain would simplify things. I have not been successful locating a formula with very precise procedures. Something on the lines of Trevor’s instructions. An accompanying video would be icing on the cake. Something that leaves nothing to the imagination.
Too bad I am not proficient with this bake. I’d be happy to write something up. And a video??? I could follow the instructions of others that have mastered the bake and then publish, but I hoping someone already did the foot work :)
Thanks for the input.
Dan
OK, how about these two? There aren't videos, but lots of photos and internal links for the various steps.
http://www.weekendbakery.com/posts/sourdough-pain-naturel/
https://www.theperfectloaf.com/beginners-sourdough-bread/
Those are great links. My favorite is Maurizio’s beginner’s loaf. But unfortunately I just read your post and it was already decided to go with a 123 SD as detailed by dabrownman.
Thanks for the submissions.
Dan
Vermont Sourdough with the starter switched to 100% hydration as opposed to Hamelman's 125%
http://www.wildyeastblog.com/my-new-favorite-sourdough/
hester
I explain you what I do, if I can help.
First of all, I mix raisins or any other sweet fruit with filtered water, inside a bottle, and I let ferment 4-6 days. I drain the liquid, and I mix with stoneground flour (wholewheat or whole rye):
500 gr water with fruit ferments + 1 kilo stoneground flour. Let ferment until grows (volume x 3)
Then refresh following this ratio: 1500 gr previous starter + 1500 gr flour + 750 ml filtered water. Your sourdough is ready when triples its original size in less than six hours. If this doesn't happen, feed again following this ratio until you achieve it.
If you wanna make liquid sourdough the process I follow is:
200 gr water with fruit ferments + 200 gr stoneground flour (wholewheat or wholerye). When it doubles the original size, refresh following this ratio:
400 gr from the previous step + 400 ml filtered water + 400 gr of stoneground flour (wholewheat or wholerye). Your levain is ready when it doubles its original volume in less than 4 hours. If this doesnt happen, feed again until you achieve it.
I hope it helps.
Abel (Mexico)
simple recipe with simple procedures.
Decide what your 1 part levain will be 100 to 150 g is about right. We will use 100g.
Make lhe 1 part levain by taking 10 g of starter and mixing in equal weights of flour and water, 45 g each, in a bowl and cover with plastic wrap for 12 hours or until it doubles .
Put 2 parts water,200 g, in a large stainless steel mixing bowl. Add the prepared 100 g or levain and mix with a spoon till levain dissolves in the water - about 15 - 20 seconds. Add in 3 parts flour, 300 g, and 7g of salt. Mix everything together for about a minute or two with a spoon or hands making sure there is no dry flour and everything looks wet and Kosher even if you are not Jewish.
Place bowl in plastic t-shirt grocery bag. Make bag air tight by closing the bag t's with a simple shoe knot. Let dough double in volume - 4 to 6 hours. Watch the dough not the clock
Dump dough out on counter, pat out big bubbles, round into ball with hands and cover with the mixing bowl. 15 minutes later, round into tight ball again and put ball into a rice floured proofing basket seam side down. Place basket back into t-shirt, grocery plastic bag again and tie as before,
Let it proof 1-2 hours till it reaches 90% increase in volume. Watch the dough not the clock again. Preheat oven to 450 F with Combo Cooker inside 45 minutes after you place dough in basket to proof.
Dump out onto preheated 450 F cast iron,combo cooker bottom, (optional - Spritz dough - with water from spray bottle), cover with the deep lid and put in the 450 F oven for 15 minutes of baking lid on.
Take off lid and bake about 12-15 more minutes until bread is nicely browned, cracked open and blistered. Remove bread from CC bottom and move it to a wire cooling rack. Let cool 2 hours before slicing on a cutting board with a serrated bread knife or just tear off hunks to eat.
Optional - You can check temperature if you want with instant read thermometer. When it reads 208 F- 210 F on the inside it is done.
Try not to burn or cut yourself like i do too often. Most if all, enjoy a nice loaf of bread that you made that was easy as pie to make.
It you don't have a combo cooker preheat a baking sheet or jelly roll pan. Dump dough out on parchment paper on a peel and transfer to the pan. Cover with the stainless steel bowl or some other oven proof large pot. If you have a baking stone use that in place of the baking sheet.
Happy baking
This sounds like a great solution to the problem of finding a place to start for a neophyte sourdough baker. If someone shows up complaining that they can't get their sourdough loaf to behave, then tell them to try this and then describe the results (with photos).
Tried this over the weekend, and got a flour brick. My first suspicion is that my starter just wasn't up to the task (needs building up in strength--thought I had done that, but was wrong) and second is lack of experience. I am going to keep on trying.
I posted the 123 Soughdough to this link.
http://www.thefreshloaf.com/node/56678/123-sourdough-no-knead-do-nothing-bread
Dan
I would also do some stretch and folds in the early part of Bulk ferment but otherwise...
Leslie
the beginning and S&F's later on but then it wouldn't be no knead no touch either:-) I'm so lazy, and my apprentice so old, this might be my go too recipe all the time.....It does make great bread with big holes, blisters and wafting airs in the kitchen as it bakes.
I love 123 bread because you can just change your mix of flours to suit - add in a bit of wholewheat or rye or spelt, no big dramas. easy for a newbie to do.
Leslie
early on. But I think he'd like to include process, and Dab has addressed that perfectly. I understand, too, that a newbie like me would like "rules", sort of like training wheels.
Dab was kind enough to detail a straightforward and clear set of instructions. He has already seen and reviewed this edition. Please review and reply with any corrections, simplifications, grammar, and/or clarification edits. The finished product will be posted to a separate thread with the idea of referencing it to help new SD bakers get started on their journey. Simple, easy, uncomplicated...
Dan
123 Sourdough, No Knead - Do Nothing Bread submitted by dabrownman
A simple recipe with simple procedures. Did you know that you don’t have to knead dough to get great bread. And you don’t need a mixer or really any other tools. But an inexpensive digital scale that weighs grams would be a worthwhile investment. HERE is an example.
The bread is called 123 Sourdough because the ratios are 1 part Levain, 2 parts water, 3 parts flour, and 2% salt. Let’s choose 100 grams of Levain for this example. So if the Levain is 100g then 2 parts water would be 2 X 100 or 200g water. The flour is 3 parts (remember 123) so 3 X 100 is 300g of flour. Now a tiny bit of math to calculate the required salt. Since the formula calls for 2% salt, you would multiply 0.02 X 350 and you get 7. So 2% times the total weight of the flour, which is 350g equals 7g of salt. Now, if you are paying close attention you should be questioning the 350g of flour. 3 parts of flour is 100 X 3. Where did the extra 50g come from? The Levain is 100% hydration, meaning equal parts of flour and water. Therefore 100g of Levain contains 50g of flour. Salt is calculated as 2% of the total flour in the formula, which is 350g.
These instructions assume that you already have an established starter that is active and ready to go. If you don’t have a starter and would like to make one HERE is link that might interest you. Teresa Greenway takes you through the day by day experience of making a starter.
Make the 1 part levain by taking 10g of starter and mixing equal weights of 45g flour and 45g water, 45 g in a bowl and cover with plastic wrap and place in a warm spot for 12 hours or until it doubles .
Put 2 parts water (200g) in a large mixing bowl. Add the prepared 100g of levain and mix with a spoon until levain dissolves in the water - about 15 to 20 seconds. Add in 3 parts flour (300g) and 6g of salt. Mix everything together for about a minute or two in large bowl with a spoon or hands making sure there is no dry flour and everything looks Kosher even if you are not Jewish :) There is no need to knead this dough, thus the name “No Knead - Do Nothing”
Place bowl in plastic grocery bag. Make bag air tight by closing with a simple knot. Let dough double in volume - an estimate of 4 to 6 hours. Watch the dough not the clock.
Dump dough out on counter, gently pat out big bubbles, round into ball with hands and cover with the over turned mixing bowl. 15 minutes later, round into tight ball again and put ball into a proofing basket (a bowl will work) lined with a smooth floured cloth with seam side of the dough facing down. Place container back into the plastic grocery bag again and tie as before.
Let it proof 1-2 hours till it reaches 90% increase in volume. Watch the dough not the clock again. Preheat your oven to 450F with the Combo Cooker inside 45 minutes after you place your dough in basket to proof.
Gently dump the dough into the preheated cast iron combo cooker, (optional - Spritz dough with water from spray bottle), cover with the deep lid and put in the 450F oven for 15 minutes of baking with the lid on.
After 15 minutes remove lid and bake about 12-15 more minutes until bread is nicely browned, cracked open and blistered. NOTE - since the seam was placed up in the cooker, you should have beautiful, natural looking cracks. Remove bread from Cooker and move it to a wire cooling rack. Let it cool for 2 hours before slicing on a cutting board with a serrated bread knife or just tear off hunks to eat.
Optional - You can check temperature if you want with instant read thermometer. When it reads 208 F- 210 F on the inside it is done. If you don’t have a thermometer you can tap the bottom of the loaf and it should make a hollow sound.
Exercise caution when placing the dough in the hot cast iron pot. Most of all, enjoy a nice loaf of bread that you made and was easy as pie.
It you don't have a combo cooker preheat a baking sheet or jelly roll pan. Dump dough out on parchment paper on a peel and transfer to the pan. Cover with the stainless steel bowl or some other oven proof large pot. If you have a baking stone use that in place of the baking sheet.
Happy baking
could there be an inclusion please for batard shaped loaves, so maybe not 'rounding into a ball', but how to shape a batard instead? is it just roughly shaping into a batard, or would it be a series of folds to do so? i ask that because you mention the seam being up, so i can only assume there were a series of folds rather than just general 'squidging into shape'.
also the last paragraph about not having a combo cooker and covering with a stainless steel bowl. i have a stone and dont cover my loaves, so far ive just steamed the oven by having a tray of boiling water in there. if i follow the recipe religiously, ill need to get something to cover the longer barard, so quite big? or is that not a deal breaker, it will work just as well by dropping my proved dough onto the stone and letting it bake open with the steam?
thanks
is a practiced technique and more difficult for a new baker and you would have to have an oblong turkey roaster to cover. But
I do like the idea of including the Mega Steam Option of a metal pan filled with lava rocks that is preheated in the bottom of the oven and 2 Cups of water are poured over it right before the oven door is closed.
ive watched a few videos on how to shape a batard, and have done so before, i suppose im asking more for the pre-shaping. ive never done that before, just gone from bf to shape and prove, no pre-shaping. so, how important is the pre-shape, and is it just a case of stretching it out a little to make an oblong, or a series of folds?
ive read this just after experimenting again, less starter this time as advised by members on (100g) and it looks to have good rise (i havent cut it yet). i tried pre-shaping by doing the usual batard folds, left it 20 mins, then repeated the folds, but i knew as soon as i started repeating them that it wasnt going to happen, it was too firm to re-stretch. i thought it would be a disaster, but it looks to have come out better than i thought.
could you advise me on the correct procedure for pre-shape and shaping a batard please? id like to stick with this shape as firstly, thats the shape of my basket, and secondly it makes more sense to have a longer loaf for more slices :-)
thanks
SadEx, your best chance for the quickest success is to go to this link and bake the bread exactly as written. http://www.thefreshloaf.com/node/56678/123-sourdough-no-knead-do-nothing-bread#comment-411367
Make it easy on your self as you start the learning process. The reason a Boule (ball) is recommended is because it is the easiest to shape. You can use a cloth lined bowl for a banneton.
The whole idea is to bake this simplified version of a great bread until you master it, then you will be better prepared to move on to other breads and increase your skill set.
Dan