The no knead sourdough, originally Jim Lahey's and featuring on NY Times. I do like it but must admit I gave it a nudge or two whilst folding and shaping. I left it to prove in room temperature - possibly it would have benefitted from a longer prove in the fridge, we'll see next time. Also next time I'll do a mix of wholemeal and white - this is all-white.
I like the starter, although to my mind it's more 'old dough' than sourdough starter but it's very pleasingly lively. The whole method and recipe can be found here.
Tasty and toasts well, but the air bubbles are a bit uneven. Too low hydration?
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Complete disaster. Raw dough full of holes. Unable to shape it. Any advice? I love his other white bread.
Like with the no-knead dough with yeast, I turned out the proven dough onto a wet surface, it makes folding easier if the dough is runny. Then fold and shape to a loaf, like it shows on the recipe page (link above). Dough scrapers are handy too, maybe that's why you were having problems?
The hydration in your recipe is about 72.5% (starter is 81%), if my calculation is right. The hydration in original Jim Lahey's recipe by weight is 80%. Maybe that's the issue?
I'll have to try with higher hydration and see what happens.