No-Knead Sourdough Bread
- 1 cup proofed sourdough starter
- 3 cups bread flour , more for dusting
- 1 cup water
- 1 1/2 teaspoons salt
- In a large (non metal) bowl combine the flour and salt.Make a well in the center.
- Mix together the sourdough starter and water and add to the flour mixture and mix. The consistency should be firm and shaggy.
- Cover bowl with plastic wrap and proof 12-18 hours at about 70°F(Note:At 70-75 degrees the bread leavens well and has the distinct sourness and flavor of sourdough.At more than 75 degrees the dough becomes too acidic which inhibits the wild yeast and leavens poorly. At much less than 70 degrees the dough leavens well but has a mild flavor. ).
- After the 12-18 hour fermentation this is a very sticky dough. Use a plastic spatula to ease it away from the edges of the bowl onto a lightly floured board.Sprinkle the surface with additional flour and let the dough rest 15 minutes or so.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
- Now time to choose your baking method:.
- PREHEATED OVEN METHOD:.
- Generously coatpastry sheet or a cotton towel (not terry cloth) with flour; put dough seam side down on towel and dust with moreflour.Do not use more than 1/4 cup flour for dusting.Fold the towel over the dough and place in a bowl (help to shape the loaf).
- Cover with another cotton towel and let rise for about 3-4 hours or until doubled in in bulk.
- When it is ready, dough will be doubled in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees .Put a 4 quart heavy covered pot (cast iron, cast aluminum or enamel) in oven to pre-heat.
- When dough is ready, carefully remove pot from the oven.
- Slide your hands under towel and turn dough over into pot, seam side up; it may look like a mess, but that’s O.K.
- Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
- Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
- COLD OVEN METHOD:.
- Lahey bakes the dough in an oven and container both preheated to 450° for approximately 1 hour. However,according to Sourdough International, you canobtain a better oven spring by placing the dough directly in the baking container and allow to double in size.
- Place the risen dough/container in a cool oven, set the oven at 450°, turn it on and bake for approximately 1 hour and 10 minutes.
This entry was posted by by Natalie Notthing on Monday, July 9th, 2012 at 9:04 am and is filed under Recipes.
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