WILD SOURDOUGH STARTER NO KNEAD BREAD

My first loaf using my own wild yeast sourdough starter

The instructions for the starter are here:
http://www.thefreshloaf.com/node/233

Category:

Howto & Style

Tags:

• Wild
• Sourdough
• Starter
• No
• Knead
• Bread
• Carolyn™
• Outdoor
• Cooking
• In
• Oz
• Australia
• Camp
• Dutch
• Oven

[NessaWakchazi]

beautiful!! Thanks for sharing ! Can't wait to try it!

[CAROLYNSCOCIOZ]

@NessaWakchazi have fun and I hope you enjoy.

[massimino222]

Nice loaf, Carolyn. Do you keep your starter at 100% hydration? I use a similar method called 1-2-3 Sourdough where everything is a ratio compared to the starter (starter, water, flour). Eg. - 100g 100% hydration starter, 200g water, 300g flour. I do the same method you use for creating the dough, overnight in the fridge. I don't use a basket for final proof though, I flatten, trifold twice and form a load which rests on parchment until it's ready for the oven.

[CAROLYNSCOCIOZ]

@massimino222 that reads like a good ratio. When I make the Youtubes I stick to the ingredients that I put. Usually its the first time I make it. I am a "rough" or "bush" type cook. I follow to some degree what is recommended in the Heathly Bread or Artisan Bread in 5 and Pizza and Flat Bread in 5 books. My rough measurement is half the cups of liquid as flour and a little less when I use a cup of starter. It seems to work for me but some people are happier using precise weight measurements.

[BrianMCSE]

I was a little confused about the temperature of the oven and the baking time. And do you bake with the lid on for a time and then off for a while. Please let me know.

[CAROLYNSCOCIOZ]

@BrianMCSE this was a while ago and I am sorry I looked at the youtube and it is one I didnt put a lot of detail. I cant recall ever putting a lid on any of the breads I have made except when in a camp oven and I put beads/coals on top. From my comment I gather I was starting at a high temperature to get oven spring and then reducing it as recommended by some books. I would now bake it at 450F/230C. I always test about 10 minutes before the recommended time as it can vary from oven to oven.

[JohnyNotEnglish]

Pretty cool bread.

I love dark brown / bruned-ish skin - that gives extra taste to the bread. Just love it.

Nice one!

[Meep12252011]

What is malt powder

[loui0008]

@CAROLYNSCOCIOZ Thanks for the quick response! I'm just starting on the sourdough bread making journey, and with your very helpful instructions I'm sure to make great bread soon!

[CAROLYNSCOCIOZ]

@loui0008 No kneading at all. I think all of the breads on my chanel are no knead. I got a lot from Jim Lahey and Healthy Bread In Five Minutes a day site. I have made piroshki for many years using a no knead method but didnt realise the implications at the time.