No-Knead Sourdough Bread (1st attempt)

As promised, here is the sourdough bread I made. This is my very first attempt at homemade sourdough bread, it wasn't perfect but turned out pretty well! Give it a try and let me know if you can come up with some improved techniques.

Many of you have probably heard about the New York Times article on No Knead Bread, adapted from a recipe by Jim Lahey. The basic idea is that you let time do the work for you rather than the traditional method of kneading and rising. I thought this would be a great recipe to try out with my sourdough starter, and an added bonus is that I would not have to use any additional yeast since its already in the starter.

I used an adapted recipe from Sourdoughs International. The bread turned out to have a great sourdough flavor, but it wasn't light and fluffy enough for me. I think some of the problem may have been the temperature in which it was rising (may have been too warm) which inhibits the wild yeast and makes it leven poorly. The other complaint I have is that the dough was really wet, sticky and difficult to work with. Don't get me wrong, the bread will definitely be completely gobbled up within a couple days- I just think the recipe and my technique could use some improvement.


No-Knead Sourdough Bread
makes one loaf

Ingredients:
1 cup sourdough starter
3 cups flour (I used white, but I am sure whole wheat would be really good)
1 cup water
1 1/2 tsp salt

Directions:
Measure out your sourdough starter the night before, or a few hours before you start so as to make the starter fully active.

In a large bowl lightly combine all ingredients (do not use a metal bowl). Cover the bowl with plastic wrap and set in a safe place which is preferably between 70-75F for 12-18 hours.

After this proofing period, the dough will be very sticky. Sprinkle a work surface with flour and transfer dough to the surface, and sprinkle dough with additional flour. Let rest for about 15 minutes.

While handling as little as possible and using additional flour (no more than 1/4 cup) form dough into a rough ball and then place directly into your greased baking container (I used a loaf pan). Cover with a cotton towel and set aside at room temperature for about 4 hours or until it doubles in size.

Place in an unheated oven and then turn the oven on to 450F. The recipe I used calls for it to be baked for 1 hour and 10 minutes, which I found to be too long. Maybe you could try baking it for 45 minutes and then checking it. It will be done with the crust is a light golden brown.