For a no-knead bread, it is wonderful. The starter is still young so the tanginess is building up. The crumb is not as holey as it sits on the kitchen bench overnight to rise at about 17 - 20 degrees C. The texture is nice and soft but not crumbly. Sometimes I add half a cup of kibbled spelt for some crunchiness.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

100g Plain flour
100g Water

Remove from the fridge, stir it up, feed it 100 gr plain flour and 100 gr warm water. Put the lid loosely on the jar and leave in a warm place till evening when it is ready to use

100g Plain flour 100g Water

Aufarbeitung

I started on 21st March 2020 with 50 gr wholemeal flour and 50 gr water to make the starter. Day 2 feed 50 gr plain flour, 50 gr water. Day 3 discard 100 gr, feed 100 gr plain flour, 100 gr water. Day 4 discard 150 gr, feed 100 gr plain flour, 100 gr water. Day 5 discard 200 gr, feed 150 gr plain flour, 150 gr water. Day 6 discard 250 gr, feed 200 gr plain flour, 200 gr water. Day 7 rest

Day 8 discard 200 gr, use 200 gr, keep 200 gr in the fridge. Take out of the fridge, feed 100gr plain flour and 100 gr water, let it revive 24 hrs. Next loaf: Use half in bread, keep half for next time in the fridge, never discard again.

Mix 2 cups strong flour, 2 cups wholemeal flour, 1 tsp salt. Add to this half the starter and nearly 2 cups warm water, mix thoroughly, let rest for an hour. Mix again and tip out onto the bench, line bowl with baking paper and put the dough back, cover. Leave to rise overnight on the bench.

Next morning, preheat the oven and cast iron cooker with a lid to 320C. Lift bread dough and paper into the cooker, put the lid on, bake for 30 minutes, take out of the oven, remove lid and paper, put the loaf back in the cooker and bake for 10 minutes without the lid. Enjoy.

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