No-knead dough using sourdough starter (no yeast)

I'm getting a bit tired of maintaining starter to make bread that never ends up particularly sour (if it ain't sourdough it ain't good enough to eat, is my motto).  No-knead dough just doesn't seem to want to sour no matter how long I let the dough age in the fridge.  I decided I'd use up my starter and take a break from bread-making.  Except then I discovered a recipe I hadn't seen before for no-knead bread using starter instead of yeast.  

Gotta give the project one more try.  

I've been placing my dough on parchment paper for the dough's final rise so I can lift and drop it into the pre-heated Dutch oven easily.  This time my dough was too wet but last time when I tried correcting it by adding more flour late in the game the bread didn't turn out well.  So I decided to just let it rise as much as it would and bake it anyway.

The bread didn't rise much but it's sour and that's exciting!  I used some rye flour and maybe that helped, too.  The only problem -- and it's a biggie -- is that the parchment paper baked right into the bottom and lower part of the bread crust. Grrrr!  That's probably because of the too-wet dough.  The paper won't peel off, either.  A shame, too, because the crust is wonderfully chewy, just like I prefer.  

Back to planning!
#bread #sourdough

Can you post your recipe and method please?

I grease a silicon sheet and use that for my last rise. It comes off pretty well, better than anything else I've used. Or else I do the final rise right in the baking pan, and heave the whole thing in the oven. That actually works, too. I keep two disks of thick iron (sold as dosa pans) in the oven for thermal mass, and put the baking pans on those.

How did the bread taste?

If it wasn't for the stuck parchment would you use the recipe again?

Rebecca said, "Can you post your recipe and method please?

I would like to see the recipe too.

For the final rise I line a colander with a kitchen towel, sprinkle that with semolina flour, plop down the dough, and sprinkle the top with more semolina. After the dutch oven preheats in the oven, I line it with the parchment and plop in the dough. I've never had the parchment stick using this method.

Stacy Witscher wrote:For the final rise I line a colander with a kitchen towel, sprinkle that with semolina flour, plop down the dough, and sprinkle the top with more semolina. After the dutch oven preheats in the oven, I line it with the parchment and plop in the dough. I've never had the parchment stick using this method.

I'm going to give that a try next time.  Mostly I just want the parchment to use to easily transfer the dough to the Dutch oven with the least risk to my skin!

Anne Miller wrote:How did the bread taste?

If it wasn't for the stuck parchment would you use the recipe again?

Rebecca said, "Can you post your recipe and method please?

I would like to see the recipe too.

The bread I made is nicely sour, almost too much.  But I let the dough ferment for way too long, even though it was in a fridge.  It may be a flavor my starter has developed.  Too many variables at this point, and I'm not much of a note-taker for each loaf I make.

My recipe is currently only in experimental stage.  I'm trying to combine the standard Lahey no-knead recipe using starter instead of dry yeast.  I haven't found one online for that but it seems to me there should be something!  I'll keep looking.

Lif Strand wrote:My recipe is currently only in experimental stage.  I'm trying to combine the standard Lahey no-knead recipe using starter instead of dry yeast.  I haven't found one online for that but it seems to me there should be something!  I'll keep looking.

Lif, that is the best way to achieve what you are aiming for.

I do a lot of experiments mainly just to learn.

I am looking forward to seeing your recipe that you feel was the successful one.

Rebecca Norman wrote:Can you post your recipe and method please?

I grease a silicon sheet and use that for my last rise. It comes off pretty well, better than anything else I've used. Or else I do the final rise right in the baking pan, and heave the whole thing in the oven. That actually works, too. I keep two disks of thick iron (sold as dosa pans) in the oven for thermal mass, and put the baking pans on those.

I pre-heat my Dutch oven, so can't do the final rise in it.  I like your greased silicon sheet method -- that wouldn't work with the overly wet dough of my last bread attempt.  The dough would (did!) slop off of the silicon sheet.  

I'd share my recipe but it's still in the experimental stage and changes from dough to dough.  If I ever get one that actually comes out the way I want, I'll be screaming it to the world, so you'll see that!