A while back I posted a recipe for no knead, no starter sourdough bread.
Since then I have baked it many times. And every time I end up with a very crunchy crust. Now don’t get me wrong. Crunchy crust is awesome. But this crunch has been verging on rock-like.
This is the basic recipe. And it still holds true.
700 gm flour
350ml lukewarm water
1/2 tsp dry yeast
1 tsp salt.
Mix dry ingredients. Add water, quickly stirring into dough. Leave covered in warm place 12-24 hours. Turn dough onto a well floured surface, moulding into round shape. Leave 30 minutes. While dough is resting, place a heavy casserole or cast iron dish in oven, 220 deg
Lift dough into hot container. Sprinkle with flour and score. Cover. Bake 30 minutes. Remove lid. Bake a further 30 minutes at 200deg.
Here’s what I am doing now ….. There is always room for improvement.
I use a blend of rye and plain flour. 50:50 is good. Or any combination you like as long as you stick to the quantities (700gm in total). I find that 500ml water works well for me. I also dissolve the yeast in the water before adding it.
Now here is the bit about preventing that rock hard crunchy crust. I googled it! There are several ways to do that. Apparently they all work –
Spray the surface of the dough with water
Wipe some oil onto the surface of the dough
If leaving the dough to prove in a lukewarm oven pop in a bowl of water as well to raise the humidity
I have found that proving the dough beyond 24 hours makes no noticeable difference to the flavour. So save yourself the bother and stick to 12 – 24 hours.
No need to grease the oven dish you bake the bread in. Preheating it to piping hot sears the dough. It just falls out of the container.
It still has all the hallmarks of a good sourdough bread, Texture, taste, aroma, little pockets of air holes.
Go forth and bake. I have been instructed to keep the supply up – forever. What that means at the moment is I bake 2 – 3 loaves a week.
Yummy food feeds the soul too