Sourdough Technique Experiment No Knead Vs The Works Recipes

EASY NO-KNEAD SOURDOUGH BREAD

Steps:

• To a large mixing bowl, add the flour, 537g water, and sourdough starter and mix with wet hands until no dry bits remain. Cover the bowl and let rest for 30 minutes in autolyse.
• (9:30 a.m.)Add the salt to the top of the dough and pour on the remaining 43g of water to help dissolve. Mix by hand until the salt is incorporated and the dough comes together in a single mass. Transfer to a bulk fermentation container and cover.
• (9:45 a.m. to 1:15 p.m.)At a warm room temperature, around 74-76°F (23-24°C), bulk should take about 3 1/2 hours. Give the dough four sets of stretches and folds during this time. The first two sets are at 15-minute intervals (10:00 a.m. and 10:15 a.m.) and the last two at 30-minute intervals (10:45 a.m. and 11:15 a.m.). Perform vigorous stretches and folds, as seen below, for the first 3 sets, then a gentle set for the last set. After the last set, let the dough rest for the remainder of bulk fermentation, covered.
• (1:15 p.m.)Gently scrape the dough out of the bulk fermentation container and divide it into two pieces. Using wet hands, preshape each piece into a loose round and let rest for 30 minutes, uncovered.
• (1:45 p.m.)Shape each piece of dough into a round (boule), then place the dough in proofing baskets.
• (2:00 p.m. to 9:00 a.m., the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.
• (9:00 a.m., the next day)Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C).

DUONYTE'S NO-KNEAD SOURDOUGH BREAD

Steps:

• Measure the flour and salt into a bowl.
• Measure the sourdough into a cup, and add enough room temperature water to equal 1 1/2 cups. Stir the starter to dissolve it in the water.
• Pour the starter-water mixture onto the flour. Stir together until all of the flour is incorporated. (I just mix with my hands). It's important to make sure all of the flour is incorporated.
• Cover with plastic wrap and a towel, and leave overnight in a room at about 70 deg. F. for 12 to 18 hours.
• At this point, the dough should be quite puffy. Lightly oil your hands. Without removing the dough from the bowl, fold the edges of the dough into the center. Once you've gone all around, pick up the dough, pull it to a rectangular shape and roughly fold one end over the other (like folding paper for an envelope). Do it again, pulling from the opposite edge. Now plop it back down into the bowl. Cover and let rise and additional two hours.
• About 30 minutes before the two hours is up, place your pot with its lid (3 to 4 qt size) in the oven and heat your oven as hot as it can get. (Grease your pan if you feel it might stick).
• When your dough is doubled, pull the pot from the oven and very carefully remove the lid. Tip the dough right into the pot (a silicone spatula helps tremendously), cover, and return to the oven. (Also, see Katzen's review for a great suggestion on using parchment paper to simplify transfer).
• Reduce temperature to 450 deg. F. and bake for 30 minute Remove the lid and bake an additional 15-30 minutes.
• Remove loaf from pot and allow to cool before slicing.
• Note1: A plastic bowl or basin really works well. Get one that has a smallish flat area at the bottom - this will help shape your loaf.
• Note2: Thanks, Zurie, for reminding me of the mix in the bowl technique - my late aunt first taught this to me, but I'd forgotten about it. It really works and you end up with much less cleanup.
• Note3: Starters vary tremendously in how liquid they are. You may need to add a little water to get the right consistency. Remember, this dough is not going to look like a traditional dough in the first phase. It should be soft but not gloppy or liquid.
• Note4: Substitute 6 ozs. of wheat flour for 6 ozs. of white flour for a heartier loaf.
• Note5: It's sometimes difficult to visualize what a doubled loaf looks like. Remember that a 10" diameter ball has double the volume of an 8" diameter ball. Don't let your bread overrise.

RYE CHOCOLATE CHERRY SOURDOUGH

Steps:

• Mix all of the ingredients together in a large bowl. I suggest using a dough whisk or stiff spatula as rye is very sticky for hand mixing. Note the time if you want to track the length of the bulk fermentation.
• Optional Stretch and Folds: Cover and let the dough rest for 20-30 minutes. Stretch and fold the dough, cover and let it rest another 20-30 minutes. Stretch and fold the dough a second time.
• Cover and set it aside for several hours to continue fermenting. For my dough, in winter room temperatures (~68F), this was 9 hours from the initial mixing.
• Scrape the dough out onto a lightly floured counter. Gently press it into a thick rectangle. Fold it in thirds like a letter, and then thirds the other way, to make a tall square, seam-side down. Brush off excess flour as you go. Cover and let the preshaped dough rest for 20-30 minutes.
• Without flipping the dough, shape a boule by tucking the sides of the square under and scooting the dough in circles.
• Place the dough into a floured or lined basket, seam-side up. The seams should be closed from all the time they have spent pressing down on the counter. If not, you can wet your fingertips and seal any wide cracks or overly floured areas.
• Cover and proof 1-3 hours, depending on room temperature. My dough proofed 2 hours.
• Thirty minutes before the end of the proofing stage, begin preheating your oven with the baking vessel inside.
• If you plan to try a complicated score, prep a cutting board with a piece of parchment paper on it. At the end of proofing, cover your basket with the paper and cutting board, and flip the dough out onto the paper. Brush off excess flour and score with a lame or razor.
• Remove the hot baking vessel from the oven and lift the dough into it. Cover and return it to the oven.
• Bake at:
• 500 F for 20 minutes covered
• 450 F for 10 minutes covered
• 450 F for 10-20 minutes uncovered
• Internal temperature should be about 205 F.
• This bread is quite a treat when still warm, and possibly worth the melted chocolate mess. However, you may want to let it cool for several hours, as you can always toast the chocolate back to a melted state.