I’ve been enjoying baking with my King Arthur sourdough starter so much this fall! I’ve settled on a recipe that I love for my basic bread, the Taste of Artisan no-knead sourdough. It’s a 70% hydration recipe that works very well as an overnight room temp proof. I start the dough around 4-5pm, do several stretch and folds every 45 minutes until around 9pm, then let it sit on the counter until morning. Divide, shape, and place bannetons into the fridge for at least 2 hours. Score, and bake in preheated cast iron dutch ovens at 450 for 25 minutes covered, 10-15 minutes uncovered (internal temp is between 205-210).
It’s been fun practicing my scoring technique and adding inclusions!
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Those are really beautiful, KJ, and they look so light and airy. Did one of these grace your T-day table?
Thank you! We actually had regular yeast rolls with our turkey! Can’t mess with tradition, lol!
The loaves look very nice, I've never made a no-knead sourdough but am impressed with your results. Very impressive scoring patterns. Are you happy with the crumb texture and taste?
Cheers,
Gavin
I’m definitely happy with it! I have to post a crumb photo on my next loaves. I forget to do that (but love looking at others’)!
Just took a look at the website, and there is some good looking bread there. Thanks... just starting back up with winter bread baking now... it seems to go seasonally for me!
I’m like that, too, really with all of the cozy nesting activities. Making bread, soup, stews, knitting…all more likely to be wintertime activities for me.