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Ingredients
- 15 oz bread flour (about 3 cups)
- 1.5 tsp salt
- 11 oz lukewarm water (1.25 cups, plus a tablespoon)
- 1/2 cup sourdough starter, fed
View Full Recipe at The Ginger Cook
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%20and%20it%20had%20exploded%20all%20over%20my%20kitchen.%20%20Well,%20not%20technically,%20but%20I%20did%20had%20the%20blob%20reincarnated.%20%20It%20was%20spewing%20out%20of%20its%20jar,%20onto%20the%20counter%20and%20I%20think%20a%20little%20even%20crawled%20onto%20the%20floor.%20%20And%20I%20had%20no%20idea%20how%20to%20stop%20it.%20%20I%20remember%20hearing%20once%20(I%20think%20it%20was%20Alton%20Brown?)%20that%20%22yeast%20hates%20salt%22%20-%20i.e.%20it%20stops%20it%20from%20growing.%20%20It%20helped,%20but%20then%20it%20never%20came%20alive%20again.%20%20When%20I%20made%20some%20bread%20with%20said%20starter,%20it%20had%20the%20right%20texture%20but%20no%20sour%20taste.%20%20I%20read%20more%20about%20sourdough%20and%20tried%20to%20revive%20it%20(partially%20successfully),%20but%20it%20was%20laid%20to%20rest%20in%20a%20plastic%20garbage%20pail%20tomb%20before%20my%20move%20out%20west.%20%20My%20current%20starter,%20given%20to%20me%20by%20my%20friend%20Ann,%20is%20fantastic!%20%20So%20sour!%20%20The%20texture%20is%20consistent%20and%20it's%20not%20fussy!%3C/p%3E%3Cp%3EThis%20no-knead%20wasn't%20as%20sour%20as%20other%20loaves%20of%20bread%20that%20I've%20made,%20but%20it%20was%20easy,%20definitely%20had%20a%20chewier%20texture%20and%20a%20'sour'%20aftertaste.%20%20But%20the%20crust,%20OH,%20the%20crust%E2%80%A6%20it%20was%20wonderful!%20%20So%20thick%20and%20with%20the%20right%20amour%20of%20crunch.%20%20It%20was%20wonderful%20on%20my%20sandwich%20I%20made%20for%20lunch%20the%20next%20day%20or%20on%20the%20peanut%20butter%20toast%20I%20made%20for%20breakfast%20the%20day%20after.%20%20If%20you're%20uncomfortable%20with%20sourdoughs%20but%20want%20to%20try%20your%20hand%20at%20making%20them,%20I%20recommend%20this%20recipe!%3C/p%3E%3Cp%3ENo-Knead%20Sourdough%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3EMix%20the%20salt%20with%20the%20flour,%20and%20the%20sourdough%20with%20the%20warm%20water.%20Then%20combine%20all%20the%20ingredients%20and%20mix%20for%2020%20seconds%20or%20just%20until%20all%20of%20the%20flour%20is%20wet.%20If%20you%20work%20the%20mixture,%20you%20will%20have%20a%20loaf%20with%20a%20tight%20crumb.%20%20I%20wanted%20one%20that%20had%20big%20air%20pockets,%20so%20I%20worked%20it%20as%20little%20as%20possible.%3C/p%3E%3Cp%3ECover%20the%20bowl%20with%20plastic%20wrap%20and%20then%20a%20tea%20towel%20(this%20helps%20trap%20in%20heat),%20and%20leave%20it%20to%20rise%20at%20room%20temperature%20overnight%20(about%2018%20hours).%3C/p%3E%3Cp%3EThe%20next%20day%20dust%20the%20dough%20with%20a%20bit%20more%20flour%20and%20fold%20the%20sides%20into%20the%20middle%20to%20form%20a%20round%20loaf,%20dust%20a%20towel%20with%20stone%20ground%20cornmeal%20(or%20coarse%20salt)%20and%20place%20the%20loaf%20onto%20it%20seam%20side%20down,%20putting%20more%20cornmeal%20on%20top%20then%20fold%20the%20towel%20over.%3C/p%3E%3Cp%3ELet%20the%20loaf%20rise%20until%20it%20has%20doubled%20in%20size%20again.%20When%20the%20loaf%20has%20almost%20doubled%20in%20size,%20but%20the%20dutch%20oven%20in%20the%20oven%20and%20set%20it%20for%20475%20degrees%20(it%20is%20important%20to%20put%20the%20dutch%20oven%20into%20a%20cold%20oven%20so%20it%20doesn't%20experience%20thermal%20shock).%3C/p%3E%3Cp%3EWhen%20the%20dutch%20oven%20is%20rocket%20hot,%20place%20(toss)%20the%20dough,%20seam%20side%20up,%20into%20the%20dutch%20oven,%20and%20put%20the%20lid%20back%20on.%20Bake%20for%2025%20minutes,%20during%20this%20time%20the%20lid%20will%20trap%20moisture%20from%20the%20dough%20which%20will%20allow%20the%20crust%20to%20stay%20stretchy%20as%20the%20bread%20continues%20to%20rise.%20Then%20take%20the%20lid%20off%20and%20turn%20the%20oven%20up%20to%20475.%20Take%20the%20loaf%20out%20of%20the%20oven%20once%20it%20is%20brown%20and%20crusty,%2015-20%20more%20minutes.%3C/p%3E){kind=link}