General loaf trouble-shooting using new method
I don't why but I decided to go pretty rogue with my most recent sourdough loaf in terms of my method, so it probably doesn't make that much sense, but I still thought it could be fine.
Recipe:
200g 100% hydration starter
420g bread flour (I just had dark-colored flour, not whole wheat, but this kind of bread flour is definitely weaker than my KA AP or KA Bread Flour)
25g olive oil
340g water
Method:
Mixed all ingredients together
Put in fridge for 16 hours
Tested dough strength, it was very strong and had windowpane so I did one set of stretch&folds and that was all.
Proofed in oven with light on for 6 hours. It was very puffy when I took it out.
Proofed one hour on counter while Dutch oven pre-heated.
Baked 25 min w/ lid at 475F, 20 min w/o lid at 450F.
Result: https://imgur.com/a/vUvhHCr
Did doing the stretch&fold after the initial cold-proof harm the bread? I was trying to see if no-knead would work and then did one set just to feel safe. I am more prone to underproofing, and really thought that I had let this one proof for a sufficient amount of time given it was puffier than other loaves I've baked. The crumb was pretty tight though, and the bread felt very springy and firm when I pressed it between my fingers, definitely moreso near the ends of my loaf as opposed to the middle, which I'm not sure if that means anything. Thanks!
Stretch and fold as described in these threads and others won't hurt anything, same as doing nothing. Enjoy!
Hi mushu,
no-knead bread is different from no-time bread. They are quite the opposite, actually.
What you created is no-time bread. A bread without bulk fermentation which is shaped before it fermented fully. Basically, you mixed your dough, arrested fermentation by placing it in your refrigerator, next day you shaped that dough, proofed and baked it.
No-knead is when you give your freshly mixed dough many, many hours at room temp to fully rise to the max volume and start deflating a bit. Only then you can deflate it fully by hand (and refrigerate for up to 5 days) and then shape and proof before baking.
This full rise at room temperature is called bulk fermentation, it is very important in no-knead method. It develops gluten and makes bread tasty and beautiful with or without stretch and folds at the end of bulk fermentation.
This is how no-knead sourdough looks when freshly mixed and fully proofed at room temperature, at the end of bulk fermentation that lasts 12-24hrs at 20-24C/68-75F.
Then you deflate it, shape it and proof it. Slash and bake.
Crumb:
Both methods work very well. No-knead requires no kneading and a very long time in a warm place before shaping. No-time requires a lot of kneading in the beginning, intense kneading, but no bulk fermentation at room temperature is necessary afterwards, you can refrigerate immediately or just immediately shape, proof and bake.