Is it possible to make no-knead sourdough bread in one day? I've always mixed my dough, let it rise on the counter, refrigerate overnight, let it rise again at room temp for 1-1/2 hours. Do I have to do the overnight refrigeration?
Usually I just leave it at room temp for 8-12 hours, depending on the temperature/amount of sourdough. Then let it rise again for an additional 1-2 hours. So yes, it's possible. Fridge time is not necessary, however I heard it gives better flavors amongst other various benefits, but I've forgotten :P
SD bread in a day if your starter is refreshed the day the before so kn knead can probably be done in a day - starting at sunrise and finishing at sunset......
When you write, "Autolyse the rest of the flours first thing in the morning" do you mean, add the Levain from the night before to the remaining flour and water and autolyse the entirety?
The link below is to a recipe for the best no knead or kneaded bread I have ever made; and I have made bread many ways over the last 20 years.
This is a high hydration bread that you just mix, let rise, dump into ceramic bowls, let rise a second time, and bake. Whole process takes about three to three and a half hours. I was sure this would not work. But, I've made it five times and it's been great every time. On one of those occasions I scooped the dough out of the bowl with an ice cream scoop and plopped the dough into muffin tins to make dinner rolls. Worked great.
Mom's peasant bread is a commercial yeast bread, not a sourdough. I know you did not say it was a sourdough but it was sort of implied based on the thread to which you are responding.
Usually I just leave it at room temp for 8-12 hours, depending on the temperature/amount of sourdough. Then let it rise again for an additional 1-2 hours. So yes, it's possible. Fridge time is not necessary, however I heard it gives better flavors amongst other various benefits, but I've forgotten :P
SD bread in a day if your starter is refreshed the day the before so kn knead can probably be done in a day - starting at sunrise and finishing at sunset......
by adding a higher percentage of starter and doing a couple stretch and folds to the dough.
Yes, you can do it all in one day. I just made one of my best SD loaves ever with the following technique:
When you write, "Autolyse the rest of the flours first thing in the morning" do you mean, add the Levain from the night before to the remaining flour and water and autolyse the entirety?
Yes, that is what I did.
The link below is to a recipe for the best no knead or kneaded bread I have ever made; and I have made bread many ways over the last 20 years.
This is a high hydration bread that you just mix, let rise, dump into ceramic bowls, let rise a second time, and bake. Whole process takes about three to three and a half hours. I was sure this would not work. But, I've made it five times and it's been great every time. On one of those occasions I scooped the dough out of the bowl with an ice cream scoop and plopped the dough into muffin tins to make dinner rolls. Worked great.
Give it a try. You will be surprised.
http://www.alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/
Mom's peasant bread is a commercial yeast bread, not a sourdough. I know you did not say it was a sourdough but it was sort of implied based on the thread to which you are responding.
You are right. I missed the sourdough theme of this thread. Just shoot me.