Thursday, 20 August 2009

No Knead Bread and a Starter Which Wouldn’t Start…

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Well, turned out that making a starter for sourdough bread wasn’t as foolproof as they claimed (they being a nice man with a nice webpage). After having nurtured and cared for my starter for four days I had to throw in the towel and admit that the starter did not start. I fed it, I kept i warm, I even talked to it, but even so, it remained just a sloppy soup of water and flour. No bubbles in sight, no froth on top, no nothing.

So, I turned to my trusted No-knead Bread for comfort. And it delivered as it always does. Lovely chewy bread with a crunchy crust. Aaahhh. It takes forever to make, but besides being a lengthy project it does turn out perfect each and every time. And it looks so pretty!

No Knead Bread
  • 6,5 dl flour
  • 3,5 dl water
  • 1 teaspoon salt
  • 1/2 teaspoon dry yeast
  • Ovenprrof tray with lid (lid IS important)
Mix all the dry ingredients, add the water and combine. The dough should be quite wet and sticky. Cover with plastic (a plastic showercap is perfect) and put in a warm place. Leave for 12 hours. I usually do this in the evening and then I will bake it the next day.

After 12 hours your dough should have at least doubled in size. Stir it down and leave for another four hours. Again it should have doubled in size. You can keep on stiring it down and letting it rise, the longer you do this the more sourdough taste it will acquire.

Pour/scoop the dough into your tray, put on the lid, and place it in the middle of a cold oven. Turn the oven to 250 degrees celsius. After 40 minutes, remove the lid carefully (i will take the whole tray out, remove the lid, and then put the tray back in), and bake for another 15-20 minutes until the bread has turned brown and lovely. Take out of the oven, remove the bread from the tray and keep it on a cooling rack. Sit down and listen to your bread sing for you while enjoying the smell of fresh bread in the air.

Let the bread cool for at least 1 hour before cutting into it.

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