Knead not sourdough

  • I have started the Alton Brown "Knead Not Sourdough" recipe. 19 hours of covered and in the bowl lends to a recipe that needs to be thought out. But I am willing to do just about anything for a nice Artisan loaf at this time.


    The bacon was just pulled from the Memphis Pro and is in the freezer right now preparing for slicing, and the tomatoes should be ready


    If I can pull off a loaf tomorrow I will be ecstatic and have a Great BLT!


    What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

    • Official Post

    Moved from the What are you cooking thread.


    I'll be interested to see how the blt turns out Bentley.

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  • is this a no knead bread?



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  • I guess. It just came out of the 19 hour period very sticky, put about an 1/8 cup of flour on it. It has probably tripled in size. Now at the ..."Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes" Which I have done.


    I am supposed to form into a ball after that proof until doubled in size. With the limited amount of yeast in it...1/2 teaspoon, that could be hours. And I do not have a Dutch oven to cook it in like the instructions call for, so I will form into a ball and proof and cook on my CI griddle.


    It is also a 2 step cooking process with the Dutch oven, so I probably should have read closer before I chose this recipe. My attempts at adaptation never seem to work.


    1. Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.




    What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

  • This is usually where it all goes wrong, under or over proofed and it turns into a Damper wannaB rather then sourdough. I guess we will see about the time you all are getting up!



    What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

  • I do not usually get like this, but the 1st bite reminded me of being at a hotel dinner table in Bordeaux in 2007 and having the bread on the table before dinner. I know that is some weird stuff and I usually do not fall into that type of narrative. But I though it was ruined when I 1st look at it in the oven when the alarm went off!



    What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

  • Great effort for your first time.


    I would suggest picking up a cheap dutch oven. Doesn't have to be one of the big names. I think mine was from Aldi.


    The point of putting it in the dutch oven with the lid on is to generate steam which in turn gives good lift (so big holes). You then remove to get the great crust.

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  • Anything oven proof with a lid will do, I have used a glass bowl with a lid previously. As long as the lid has a reasonable seal, as stated it's about the steam.


    I really like this bread, I need to do it more often.


    That looks great, I'd happily have a bit.



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  • You're right, as long as it will handle the high temperatures. When I was making sour dough (5-6 loaves/week) the oven was around 230c. I think that was why I always used a heavy duty dutch oven (i.e. the enamelled cast iron ones). And I'd preheat it. But you're prob right - not like glass melts at 230C ^^

    2018 Weber Genesis (jets drilled for more power "Tim the Toolman" style)  Weber Gold Kettle Companion Pizza oven (gas) Bunnings $85 Jumbuck Charcoal Rotti GMG Daniel Boone Prime

  • Looks awesome Bentley. I really need to get back into baking bread again. Fell back into the cycle of buying crap from the supermarket when kid number 2 came along the other month.

    Also agree with other statements that a cheap Dutch oven is a worthy investment.

  • I should have taken before photos, it was not excessive by any means. I went over it with wire brush on drill. Then soap and water, then seasoned. Funny, can't find any manufacture's marks, so I have no idea who made it. There is what you hopefully will see under lid and that is it (No 8 10 5/8IN). It was the last thing I took out of my Uncles place before ownership changed. I would venture to guess my uncles neither bought it nor cooked with it. So I will assume it was my Maternal Grandma's and she left VA in 1965 to come to CA!


    Loaf of Sourdough being baked in it right now.


    What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

  • I like this batch, but I do not think the Dutch oven adds anything to the baking process. The recipe calls for 450° pre heated oven and Dutch oven. It says to cook with cover on for 30 minutes and then uncover and cook another 15 minutes of until bread is 203° IT. Well it was 210° at the end of 30 minutes. Next batch will be proofed in Dutch oven and then put in oven at the end of proof, with no lid and with pan of steaming water. This is by far the most simple and best bread recipe I have ever made. It is everything I want in a sandwich bread. I guess I should try making rolls at a lower temperature with it and see how they come out!


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    What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

  • Great looking crumb. I've heard that proofing in a smaller bowl already lined with baking paper to make the transfer to the hot Dutch easier can help the rise to a higher shaped loaf.

    If that interests you.

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  • I do not usually get like this, but the 1st bite reminded me of being at a hotel dinner table in Bordeaux in 2007 and having the bread on the table before dinner. I know that is some weird stuff and I usually do not fall into that type of narrative. But I though it was ruined when I 1st look at it in the oven when the alarm went off!

    Along with Bress chicken, French butter is unparalleled tastewise. I haven't had anything that comes close since

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