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24 hour sourdough recipe

Bread1965's picture
Bread1965

24 hour sourdough recipe

Hi Everyone..

I'm back at it.. I have about 75g of at peak starter that I was going to give away tonight but we're snowed in. I may as well make some bread but it's about 9pm right now and I'm not going to be home until about 9pm tomorrow. And I have a very small window in the morning before work to do anything - say 30 minutes tops.  Anyone have a truly no-knead sourdough recipe that I can throw this starter at and bake tomorrow night?

Thanks in advance.. frank!

 

Bread1965's picture
Bread1965

I decided to wing it.. I mixed 350 unbleached bread, 150 whole wheat, 350 water, 25 starer and 10 salt.. gave it a shaggy mix, covered it and left it in a cool part of my kitchen... as they say "que sera sera"...

I put the rest of the starter in the fridge to use at some point over the next week or two..

Tomorrow night I'll give it a shape, an hours rest and bake.. so long as it's edible I'll be happy!   ;) 

Danni3ll3's picture
Danni3ll3

Just a thought: If you find that the dough rose a whole lot during the night, shape it in your half hour window in the morning and then stick it in the fridge to proof during the day and bake after you get home. 

Bread1965's picture
Bread1965

I mixed everything together last night at about 10pm. I shaped it when I came home from work around 7pm but it was a bit stiff / dry ( I would increase the hydration towards 85% next time ).  I pre-shaped and then tried again but it just felt too dry and not quite the right hydration for this dough. I let it rest for half an hour and then shaped again.  I wasn't focused when shaping and it didn't come together but i built up some surface tension and placed it into the basket for about an hour in a warm spot. Then baked. My slash was also unfocused as I was on skype while doing this.  It smells good and I'm sure breakfast will be good tomorrow morning. I think I could have even left it for another 12 hours and baked it in the morning given how much spring came out/up in the bloom. I placed it seam side down in the oven and i think that constrained some of the bloom. It's a bit under proofed even though it had so much time.

I like the simplicity of this as an in-week simple bake. I wonder if I could just take some unfed starter out of the fridge and do this too. It wouldn't be ideal but I think would work given the long time and small percentage used. But it's probably easiest to feed a tiny bit of starter in the morning - say 1:5:5 (so 2.5g: 12.5g; 12.5g) and leave it for 12 hours in a warm spot and then mix everything late at night after dinner, to bake the next day.

Danni3ll3's picture
Danni3ll3

You got amazing oven spring. I can’t wait to see the crumb!

JeremyCherfas's picture
JeremyCherfas

Thanks for those photos. I reckon 1% inoculant and 85% hydration would work well.

JeremyCherfas's picture
JeremyCherfas

Almost like the Respectus Panis approach that I had a play with myself, except that the hydration for that is a bit higher, in the 80% to 90% realm. I bet it comes out very well.

not.a.crumb.left's picture
not.a.crumb.left

type bread and looks great Frank! Amazing oven spring!  I was actually wondering about very low inoculation myself thinking about that the enzymes have time to work and how it may affect the taste...and was just wondering about Yohan Ferrant's approach and this book.

Did you buy the book Jeremy and would you recommend it? Kat

JeremyCherfas's picture
JeremyCherfas

I didn't buy the book, so have no more to say. I've mostly gone back to using a higher inoculation, mostly for reasons of space.

not.a.crumb.left's picture
not.a.crumb.left

and must try this.....Kat