Hello, I'm Normanator!
I am new here and I have recently got into baking sourdough. I find it a very relaxing and productive pastime, and I am so pleased with my first few loaves with a rye starter that I made!
Please take a look! There is a Borodinsky rye bread and a white levain loaf.
Please may I ask people's opinions on no-knead doughs? I just baked a no-knead sourdough this afternoon and am not as impressed as I thought I'd be.
What are your experiences of no knead dough? Let me know!
Best wishes!
loaf it must be hiding behind the white one.
My take on no knead? I can't resist the urge to knead a little. The longer it sits the better, try tucking it into the fridge when it starts to rise and come back to it in the next day or two.
Apolgies! Here it is!
The no knead recipe that I was using also says to leave out the salt until after the first prove in order to prevent the salt interfering with the yeast. But this means that it is super tricky to evenly mix in the salt once the dough is stiffer and more well-formed - what do you think of this?
Best wishes!
the salt later for a no knead? Leaving out the salt can speed up fermentation but give irregular results and times with each baking session, esp if added after the bulk rise. Sounds like BS to me. You would have to knead the no-knead dough in order to mix in the salt. One then asks if it is truly a no kneading recipe.
Although I've done it when I've forgotten the salt. Not so hard to do either. The salt will pull moisture from the dough and get slippery and even stringy for a little bit but just keep kneading and it blends in. The dough will then tighten slightly and loose a bit of stickiness. (Unusually sticky dough after a bulk rise should make you check on your salt content. Taste the dough.)
Salt wouldn't interfere with the yeast if added before the first rise. Salt will more than likely control enzymes. Salt would add control to the situation. It may take longer to ferment but be more predictable. And....Putting it in with the main ingredients would make it truly a no knead recipe.
Thank you so much for your advice! I will just add the salt before the first rise. I'll keep you updated!