Sourdough Technique Experiment No Knead Vs The Works Recipes

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SOURDOUGH TECHNIQUE EXPERIMENT: NO KNEAD VS. THE WORKS



Sourdough Technique Experiment: No Knead vs. The Works image

Experimenting with different baking techniques can yield surprising results. In this case, Breadtopia Select Bolted Organic Bread Flour performed as well with the no knead technique as it did with more elaborate gluten developing steps.

Provided by Melissa Johnson

Categories     Recipes

Time 40m

Number Of Ingredients 4

500g Breadtopia Select Bolted Organic Bread Flour (~3 1/2 cups)
370g water (~1/5 cups) / 410g water in the third non-experiment version (~1 3/4 cups)
75g sourdough starter, mature and floating (1/4 cup)
9g salt (1.5 tsp)

Steps:

  • No Knead
  • Mix all of the ingredients thoroughly and let the dough ferment until puffy, bubbly, and roughly doubled. This was about 8 hours for my dough at a room temp of 76F. Resume the instructions below under the header Preshape.
  • The Works
  • Mix the water and flour thoroughly. Cover and let rest for 1-4 hours to autolyse.
  • Add the starter and salt to the dough, mixing thoroughly. Cover and let rest for 30 minutes.
  • Stretch and fold the dough four times, every 20-30 minutes, covering between handling.
  • Let the bulk fermentation continue until the dough is puffy, bubbly, and roughly doubled. This was about 8 hours for my dough at a room temp of 76F.
  • Preshape
  • Scrape the dough onto a well floured surface. Gently press it into a rectangle shape. Fold it in third and then in half.
  • Cover and let it rest 20-25 minutes while you prep a basket/tea towel with all-purpose and rice flour, or bran flakes.
  • Shape the dough into a boule or batard, depending on your baking vessel. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.
  • Let the dough proof 1-3 hours at room temperature, or 6-10 hours in the refrigerator. I did 8.5 hours in the refrigerator.
  • Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside. (Follow the temperature limits of your baker.)
  • Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel. Score the top, cover, and bake:
  • 500 F for 25 minutes lid on
  • 450 F for 15 minutes lid off
  • Or until the internal temperature is over 205 F.

BETTER-THAN-BAKERY NO-KNEAD SOURDOUGH



Better-Than-Bakery No-Knead Sourdough image

This crusty, chewy, tangy bread can't be beat. You'll be shocked at how simple it is to create such a professional loaf at home. Glossy, crunchy crust. Resilient, airy crumb. Baking inside a Dutch oven (set in your kitchen oven) does an excellent job simulating the effects of a professional bread oven.

Provided by hrabbot

Categories     Bread     Yeast Bread Recipes

Time 15h25m

Yield 12

Number Of Ingredients 5

3 cups room-temperature water
2 ½ teaspoons salt
1 cup sourdough starter
6 cups bread flour
1 tablespoon cornmeal, or more as needed

Steps:

  • Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
  • Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
  • Turn dough on to a well floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
  • Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
  • Carefully remove Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
  • Gently roll dough out of oiled bowl and into the Dutch oven; replace lid.
  • Bake in the oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooking rack to cool completely.

Nutrition Facts : Calories 32.6 calories, Carbohydrate 6.4 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.5 g, Protein 1.4 g, Sodium 491.1 mg, Sugar 0.5 g

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