Tuesday, January 6, 2015

my sourdough

So with the understanding that this is coming from a complete sourdough bread making novice, I thought I might share a recipe that's been working for me and that we really love. Having been a tad intimidated by some of the recipes I collected for sourdough bread, on a whim I decided to modify this old no-knead crusty bread recipe (which I've made successfully many times). Familiarity breeds comfort, right? Right! And it worked!


Overnight No-Knead Sourdough Bread 

Note: You'll need to start this process about 24 hours before you actually want to consume the bread.

Ingredients:
2 1/4 Cups flour (I use organic spelt and white)
1 Cup active sourdough starter (my starter is quite thick, by the way - I usually keep it going by mixing in spelt or white flour and just a little water)
1 Cup water
1 1/4 teaspoons salt

Method:

1. Combine all ingredients in a large bowl. Dough will be "shaggy and sticky." Cover and let rest 12-18 hours.

2. Place dough on floured work surface. Fold dough over on itself and let rest 15 minutes.

3. Shape dough into a ball. Generously coat a tea towl with flour. Place dough ball seam side down on towel and dust with more flour. Cover and let rise 3 hours.

4. When it's ready, the dough will be at least double in size and will not readily spring back when poked with a finger.

5. Heat oven to 425 degrees F. Put cast iron pot (covered with lid) in oven as it heats. Place hand under bottom towel and turn dough over into pot, seam side up. Shake pot to even up dough. Cover with lid and bake 30 minutes.

6. Remove lid and bake another 15-30 minutes (closer to 15 for me) until loaf is browned. Cool on rack.


I love this recipe for its very short ingredient list and the fact that there's very little hands-on time required. Oh, I cannot even describe how busy my hands are tending to the littles these days!! I'm curious if this recipe works for anyone else, so if you try it, please let me know how it turns out for you.

22 comments:

  1. Thank you for sharing. I have been wanting to get some starter going again.
    Happy New Year to you!

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  2. I make bread for my family weekly. The Middle Man just asked me for sourdough! I will get some starter going for this recipe today. I can't wait to try it. I love the pot cooking! I normally bake on stones, but I do have a couple of smaller pots I could use. I'm sure it has to do with the immediate heat of the sides that you get that beautiful crust. No steaming? LOVE IT! I'm roofing a hay shed today, I needed this!

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    1. You go, farmer girl! Yes, it really gives a beautiful crust and nice chewy texture inside - with no fiddly business ;)

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  3. Why have I never thought to cook my sourdough in a pot?! Tried it today & loved the result - kept a really nice shape & the crust is amazing. Thank you x

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    1. Oh yay! So happy to hear it worked for you, Liz.

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  4. We need to get back on our sourdough routine. Our started perished and we've just been slacking with no bread around the house for months now! That round looks so tasty though I must encourage Matt (our master baker) to pick it up again. Or, heck, perhaps I shall have to take matters into my own hands! Thanks for sharing the recipe.

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    1. Hope you and/or Matt give it a try! No homemade bread for months is a tragedy! I feel I ought to send you a loaf ;) Or I wonder if sourdough starter can travel by mail??

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    2. It took hardly a prompt from me. He started a new batch of starter. Its bubbling away. The end is in sight for the bread drought! Huzzah! It was interesting though in that we just didn't eat bread, really. We didn't go back to buying bread. We just didn't have it. Weird. But, I guess that is a good thing. The bread drought has us properly motivated again.

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  5. I keep thinking about starting a sour dough culture
    This no kneed recipe looks like just the thing for me to be able to do with two kids hanging off my legs. I might just have to try this at some point. Thanks!

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    1. Yes, Kev, I have made it with two kids literally hanging off my legs, too! You just need to shake them off a few seconds while dealing with the hot oven ;-)

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  6. Jaime, I tried it and the flavour/crust were FABULOUS! The texture is divine and it's dead easy to make. Mine didn't end up as pretty as yours, but we sure loved it - we demolished half a loaf in 10 minutes!

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    1. Hooray! So glad it worked for you, and thanks for letting me know. We tear through half a loaf, too, once it's cool enough to handle ;) If you have any day-old extra, it makes for great croutons as well!

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  7. This is the sweetest little blog, love it! and That is a beautiful loaf, nothing like it

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  8. Wow, that looks awesome! Someday I'll give sourdough a whirl!

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  9. Jaime, it's beautiful! And beautifully simple. I must try this recipe. Sourdough has been on my mind lately but I don't have any starter at the ready. Adding to my must-do list immediately!

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  10. Sounds so simple and looks so delicious. Do you have a starter recipe or link that you could share, I've seen lots of recipes but I tried and tested one would be great!!

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    1. Hi Emma, I originally found a starter recipe in the book "Family Meals" by Maria Sinskey, which I followed fairly closely for my starter. Here's what I did:
      -I started with about a cup of small organic grapes (picked off the stems), mashed up a bit to let some of the juices out.
      -I added the grapes to a bowl in which I had mixed 1 Cup of water and 1 Cup of spelt flour (or you can use unbleached white flour).
      -Leave the bowl in a warm place until bubbles form. I had to put the bowl in warm water to help it along
      -Feed the starter with about equal parts warm water and flour; I tend to add a bit more flour than water and have found that works best
      -In a few days, a crust develops on top of the bowl. At this point you can remove that and strain the starter into jars.
      -cover the jars with muslin or a handkerchief and continue to feed the starter. Once you see it bubbling a lot and expanding, you should be able to use it for baking.
      -in the long term, I cover the jars with a regular lid that I've nailed a hole into. And then it's just all about feeding it a couple times a day and enjoying baking with it!

      I hope that helps, and good luck with yours.

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    2. Thanks for that, it’s the first time i’ve seen a recipe with grapes! !
      Just made my first batch of fruit kefir - very exciting to see it fermenting away.
      Have a great easter
      Kindest regards from the french alpes.

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  11. Thanks for the recipe! I've been trying to get my sough dough started. I've used it for a few things and now believe I'll try it out on this.

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