No Knead Experiment

20 July 2005

Starter: 10 oz. Bahrain starter at 100% hydration (25 percent of final dough weight)
Flour: 18-3/4 oz. Wheatmontana Premium White
Water: 11-1/4 oz.
Salt: 2 rounded tsp (Kosher flake)

Dough weight: 40 oz.
Hydration: 68 percent

Procedure used:

  1. Wisk salt into flour
  2. Add water and sourdough
  3. Hand mix less than 1 minute with wooden spoon
  4. Cover bowl with dinner plate. Put in warm 80-90F place
  5. Rise 45 minutes
  6. Stretch and fold on well floured board
  7. Repeat the 45 min. rise and stretch/fold two times
  8. Form into two loaves (I added herbed olives, thyme, and rosemary to one loaf at this point)
  9. Final rise 1.5 to 2 hours (on cornmeal ladden parchment underneath a dampened clear plastic sweater box)
  10. Bake on hot stone in 500/425F oven in steam - 25 minutes total
  11. Don't forget to hydrate !!

    12.