What’d You Do Last Weekend?

Enjoy summer throughout the year by preserving a pinch of it in your salt.

Crusty Sourdough Bread

Posted by jenny on 01/06/2011

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Our trusty sourdough mother had seen better days. I pulled the long-dormant goo-filled container from the back of the fridge and gave it a shake. Just as I suspected - solid on bottom, watery on top, and probably gray-brown water at that. I had let it go a little long, and now my resuscitative (is that a word?) powers would be tested.

Into the cauldron went the restoratives - sturdy whole wheat flour, water, and a spoonful of yogurt. Each day I watched eagerly for the gurgling, and three days out of the fridge I was rewarded. By then, I had plans for it.
Close-up of the crumb
I set aside one-and-a-half cups to go into a no-knead bread, and the rest (save a bit for the fridge) went into pizza dough. The no-knead, which I'd made previously without the starter turned out better than it ever had, and better than some of the other starter-based loaves I'd made too. The crust was spectacular and the crumb was airy and sour. Maybe I should let the mother sleep a little longer next time too.

Crusty Sourdough Bread, based on Bittman's No Knead Bread recipe
1+1/2 c sourdough starter (spiked with whole wheat flour)
1+1/2 c bread flour
1 tsp dry active yeast
1+1/4 tsp kosher salt
1+1/4 - 1+1/3 c water

In a large bowl, combine the sourdough starter, flour, yeast, and salt.
Add the water all at once and combine quickly. The result should be a sticky mess.
Cover with plastic wrap and set aside for 14 - 18 hours.
About 2 hours before you're ready to bake, gently remove the dough from the bowl into a flour-lined towel, folding over only to shape it gently. Allow it to rest and rise again until doubled in size.
About 45 minutes before baking, preheat an oven to 450. Place an enameled cast iron Dutch oven (like a Le Creuset or Staub) into the oven - lid and all - to heat.
When the bread is ready to bake, carefully roll the dough into the hot pot and cover with the lid.
Bake 30 minutes with the lid on, then another 15 - 20 minutes uncovered.

Comments

What a crust!

Submitted by Renata (not verified) on Sun, 01/16/2011 - 10:01pm.

The crust of this bread is A.W.E.S.O.M.E!!!!
I want to be brave enough to make sourdough one day (soon, I hope). I enjoy so much making bread, I don't know what pushes me back. But after seeing this amazing bread I'm encouraged!