No knead sourdough bread once sounded like an oxymoron to me. As a former professional baker, I held sourdough and especially the Tartine Country Loaf on a pedestal that included a lot of steps and a beautiful end-product and that's the way it should be...or should it? I broke a few rules and turned the Tartine Country Loaf recipe into a no knead sourdough loaf and...well...it's still sourdough and it's still really good. Check it out to see the process and the end result. This is a loaf that I'll definitely continue making.
CHALLENGER BREAD PAN: challengerbreadware.com/produ...
*edit: the Challenger is 21lbs (not 9 as mentioned in the video)
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NO KNEAD TARTINE COUNTRY SOURDOUGH
for the starter build
50g RIPE SOURDOUGH STARTER
50g ROOM TEMP WATER (78F)
25g AP FLOUR (I always recommend King Arthur in the U.S.)
25g WHOLE WHEAT FLOUR
for the final mix
100g 8-10 hour old Ripe starter from feeding above
680g WATER (86F)
900g AP FLOUR
100g WHOLE WHEAT FLOUR
18g SALT (this is slightly less than tartine recipe because we cut out a little water and starter)
GOOD LUCK!
FOR THE ENGLISH MUFFINS
The above formula will make 2 roughly 1 kilo dough balls, you can take one of those balls after the preshape and rest period and cut into 4-6 pcs and roll into balls like hamburger bun. Then add a shallow layer or coarse cornmeal down on 1/4 Sheet tray and lay muffins down, flip them over and make sure both sides are generously coated with cornmeal. Proof 90 minutes then fry in a generous amount fo oil, maybe about 1/8" deep in the pan. Flip and add 3 TBSP butter and baste the muffins and fry on second side for 3-4 minutes. Finish in 350 degree oven for 5-6 more minutes.
FOR THE PIZZA
After the dough balls are preshaped and rested you can cut one of them into tow halves and roll into a tight ball with a closed seem on bottom and flip into a well oiled small bowl and throw into fridge. Let ferment in fridge fro 6-24 hours. Pull out 1 hour prior to making pizza. These two dough balls will make 2-12" pizzas, bake in as hot of an oven as you can get on a very well preheated pizza stone. If you have further questions please dont hesitate to comment.
*MY GEAR*
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BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
CHALLENGER BREAD LAME: challengerbreadware.com/produ...
OVAL PROOFING BASKET (FOR BATERD): challengerbreadware.com/produ...
8" ROUND PROOFING BASKET (FOR BOULE): challengerbreadware.com/produ...
STAINLESS BENCH SCRAPER: amzn.to/3jfZkUL
INSTANT READ THERMOMETER: amzn.to/3jab370
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
CHAPTERS:
0:00 Intro / No Knead Gluten Development
1:07 How I Changed the Original Recipe
2:10 Feeding the No Knead Starter
3:00 Mixing the Final Dough
4:03 Preshaping
5:16 Uh, wait. You can make english muffs and pizza with this dough?
5:49 Final Shaping + Proof and Rise
6:59 Challenger Bread Pan + Preheating
7:53 TTB: Time To Bake
9:20 Cutting, Crumb, and Final Thoughts
#noknead #nokneadsourdough #nokneadrecipe #nokneadtartine
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