The Bread Thread
- Thread starter Boatboy24
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Forgot to slash the tops, but still turned out OK.
After judiciously watching every slap and fold video on YouTube and still not getting the crumb I wanted, I picked up on the no knead/ no fold method.
Mix everything together at once until all dry bits gone (5-10 minutes). The starter does NOT have to be fed. In fact it can be very neglected. Then cover for 24-30 hours. If starter is more robust, cut fermentation to
18 hours. Absolutely no kneading or folding.
After first ferment, shape and allow to rise 2-3 hours. Bake as usual.
Best and simplest sourdough ever.
Same thing for breads with commercial yeast except cut yeast to 1/4 tsp per loaf, leave at room temp 18-24 hours before shaping, resting 1-2 hours and baking.
Mix everything together at once until all dry bits gone (5-10 minutes). The starter does NOT have to be fed. In fact it can be very neglected. Then cover for 24-30 hours. If starter is more robust, cut fermentation to
18 hours. Absolutely no kneading or folding.
After first ferment, shape and allow to rise 2-3 hours. Bake as usual.
Best and simplest sourdough ever.
Same thing for breads with commercial yeast except cut yeast to 1/4 tsp per loaf, leave at room temp 18-24 hours before shaping, resting 1-2 hours and baking.
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You guys and gals have inspired me to try my hand at baking bread. This is my first attempt at an Artisan type bread, using a recipe that I found on the internet. Haven't tasted it yet but it looks pretty good.
The recipe had the usual ingredients, flour, yeast, salt and water, but it was baked in a Dutch oven inside my gas oven. It called for preheating the Dutch oven for 30 minutes at 425 degrees F, and baking the bread covered for 30 minutes and uncovered for 10 minutes.
The recipe had the usual ingredients, flour, yeast, salt and water, but it was baked in a Dutch oven inside my gas oven. It called for preheating the Dutch oven for 30 minutes at 425 degrees F, and baking the bread covered for 30 minutes and uncovered for 10 minutes.
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Look perfect!
Thanks. King Arthur flour has a good recipe and video to go along with it that helped me out.
Which video did you use? No matter what mine turn out less than perfect looking (but taste good at least). LOL
Fresh from the oven!
Back in the saddle again........
First attempt at sourdough baguettes
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Batard day. 70% hydration. Will cut later at dinner.
Crusty Rolls!
Sourdough 75% hydration
A bread story from last weekend. We had a big storm here with 60 mph wind that knocked out power for 24 hours or so. Fortunately, I made some sandwich size baguettes just before the power went down. That night we made shrimp Bohn Mi sandwiches and ate them by Coleman lantern light. 
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- Joined
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Yes I’ve baked sourdough bread using that method. Internal temperature should be 206-208F.
