Easy No Knead Sourdough Bread

I've alluded to this technique in the past, but now with the weather cooling down I thought a full post was in order. This method was adapted from the New York Times, but they use regular packaged yeast, and I find their dough a bit too wet to work with easily. Dan, my bread nerd friend, told me that their ratio of water to flour (the weight of the water is 85% of the weight of the flour) in the original recipe is far too wet, so I scaled back to a more manageable 73%. I also upped the salt by 1/4 tsp as sourdough needs a bit more salt than a standard bread.

Sourdough starter care.
My original homemade starter always had good flavor, but it had problems rising the dough, so I decided to start over with a commercial starter. I got a San Fransisco sourdough starter from Fermented Treasures 6 months ago, and it is still going strong. That said it has changed (more sourness), and at this point probably has a good deal of microbes from my kitchen, flour, and water.

I keep my starter in the fridge at all times. When I use the starter I simply replace the volume with equal parts (by weight) flour and filtered water (chlorine is bad for microbes). If I haven't used my starter in a week or so, I'll just discard half of it and add flour and water. Changing the ratio of water to flour in a starter will favor different microbes.

The starter can occasionally survive a few weeks of neglect, but I wouldn't make a habit of it. If your starter seems to be faltering take it out of the refrigerator and feed it every 12 hours for a few days and it should perk up.

Recipe:
15 oz bread flour (about 3 cups measured with the scoop and sweep method)
1.5 tsp salt
11 oz warm filtered/bottled water (1.25 cups, plus a tablespoon)
1/2 cup sourdough starter

Mix the salt with the flour, and the sourdough with the warm water. Then combine all the ingredients and mix for 20 seconds or just until all of the flour is wet. The more you work the dough the more even the crumb structure of the finished loaf will be. If you want a rustic loaf with some air pockets (like I do) work it as little as possible.

Cover the bowl with plastic wrap and then a tea towel, and leave it to rise at room temperature overnight (about 18 hours). The expanding bubbles of CO2, which the yeast produce, will do the work of kneading for you. The long rise also gives the acid producing bacteria from the starter time to produce the acids that define sourdough.

The next day dust the dough with a bit more flour and fold the sides into the middle to form a round loaf, dust a towel with stone ground cornmeal (other options include wheat bran, seeds, or coarse salt) and place the loaf onto it seam side down, putting more cornmeal on top then fold the towel over. The cornmeal prevents the loaf from sticking to the towel, and helps to enhance the flavor and appearance of the crust.

Let the loaf rise until it has doubled in size again (about 3 hours for my culture). After 2 and a half hours put a cast iron dutch oven with a lid into your oven and set it for 425 degrees (it is important to put the dutch oven into a cold oven so it doesn't experience thermal shock). If you have an enamel coated dutch oven you might try setting the oven to 450-500. If the bottom crust is getting too dark try lowering the temp and visa versa if it is not getting enough color.

When the dutch oven is rocket hot, place (toss) the dough, seam side up, into the dutch oven, and put the lid back on. Bake for 25 minutes, during this time the lid will trap moisture from the dough which will allow the crust to stay stretchy as the bread continues to rise. Then take the lid off and turn the oven up to 475. Take the loaf out of the oven once it is brown and crusty, 15-20 more minutes.

Put the loaf on a cooling rack for at least 30 minutes before cutting into it. The crust on this bread is better than on any other bread I have baked, crunchy and flavorful. The acid in the dough also helps it to stay relatively soft for 48+ hours if wrapped tightly, although the crust tends to lose its crunch after just 12.

Sometimes I sub in 50% whole wheat flour if I want something with a bit more soul, and I also do a rye variation that turns out pretty well.