Sourdough No-Knead Bread

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This is another variation of the Basic No-Knead Bread from Jim Lahey of the Sullivan Street Bakery and which was popularized in the New York Times.  This variation includes some sourdough starter.  I made it for a birthday dinner and enjoyed it.

100 g. 50/50 flour/water sourdough starter

75 g. bread flour

75 g. water

275 g. bread flour

8 g. table salt

1 g. yeast

175 g. water

Begin by mixing together the sourdough starter with the 75 g. each of bread flour and water.  Allow to ferment for a few hours or up to overnight.  In this case, I mixed it about 4 p.m. and it fermented about 6 hours and was nicely bubbly.

In a mixing bowl, mix together the fermented sourdough mixture with the remaining flour, the salt and yeast, and the remaining water.  Mix with a dough whisk.  Cover and allow to rest for 15 minutes, and then whisk some more to make a pretty smooth and sticky dough.  Put in a doubling container, cover, and allow to rise at room temperature until doubled, which will take 10-18 hours depending on the room temperature.  In this case, I made it about 10 p.m. at night and it had doubled by about 8 a.m. the next morning.

When doubled, punch down, place on a well-floured surface and form into a ball.  Put it in a well-floured banneton smooth side down, cover and allow to rise until doubled, about 1-2 hours.

About 30 minutes before the dough is ready for baking, put a Dutch oven and lid in the oven and preheat the oven to 475degrees.

When the oven and pot are hot, remove the pot from the oven and carefully turn over the banneton and put the dough in the pan.  Be prepared to use a spatula to move the dough towards the center of the pot if any of it sticks to the side.  Bake covered for 30 minutes.  Remove the lid and then bake uncovered for 15-30 minutes until the crust is nicely browned and the internal temperature of the bread is 190 degrees.  Remove the pot from the oven and put the bread on a wire rack to cool before slicing.


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