I finally learned how to post picture’s! Here is a pic of No-Knead Loaf #10…
8 oz Bread Flour
4 oz Whole Wheat Flour
4 oz Pumpernickle Rye
2 teaspoons sea salt
8 oz sour dough starter
8 oz water
The starter is starting to change…it is less sour and more yeasty. After a bit of research on the web, I discovered my new starter pet is much more finicky to take care of than I thought! To keep the lactic acid bacteria happy there is an optimum temperature to grow them at…oh, much too much attention than I can give. Anyhow, the starter still works and I will see what she ends up morphing into.
2 Responses
Hi,
After searching all day and reading all I can about the no-knead method, I luckily found your posts. I am very impressed by your level of detail and will follow your methods. I plan to use my sourdough starter as you did for this recipe.
Have you come up with any new variations of the no-knead sourdough version of Jim Leahy’s recipe?
Thanks for the detailed write-ups!
happy baking,
anne
Hello Anne,
Thanks for stopping by. I’m glad you enjoyed the no-knead bread posts. I’ve mostly used the method to make foccacia these days. I use a quarter sheet pan lined with parchment and olive oil. I don’t heat the pan – just ‘pour’ in the dough after the first rise. Let it rise then bake in the oven til done.
cheers,
Sandy