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[Terrierman]

10 minutes ago, ness said:

I don't think so. I'd let it go longer. How long has it been going? 

In the pan maybe 2 hours.  With your starter that I fed  I made an overnight sponge.  It was big and pretty when I started but still used one package of rapid rise yeast - per internet machine suggestions.  The dough did a great first rise in about 2 hours.

I'm thinking a while longer too though I do see some bubbles.  How do you bake yours?  Have you ever done it with cold dutch oven?  From what I've read it's safer than starting in hot Dutch.

[ness]

On 4/11/2020 at 3:30 PM, Terrierman said:

In the pan maybe 2 hours.  With your starter that I fed  I made an overnight sponge.  It was big and pretty when I started but still used one package of rapid rise yeast - per internet machine suggestions.  The dough did a great first rise in about 2 hours.

I'm thinking a while longer too though I do see some bubbles.  How do you bake yours?  Have you ever done it with cold dutch oven?  From what I've read it's safer than starting in hot Dutch.

I did French loaves. Sourdough starter only in the dough. Overnight rise, then a few a few hours in the morning in the oven on bread proof setting (~80)  before forming loaves and then back in the oven for a couple more hours on a French loaf pan. Baked at 450 for about 45 minutes in the pan. 

 

[MOPanfisher]

3 hours ago, BilletHead said:

         So you all know about Johnny Appleseed ? 

  We have OAF member Johnny Sourdough!   I received my start a week ago yesterday Friday. I fed it and back in the fridge for a week. Pulled it out yesterday and took out a batch and refeed it again. That went back into fridge and now it was time to reap my first reward! Oh baby I was excited. So last night the Mrs. and I made the dough and set it on the buffet right under the thermostat set at 70 degrees. One end of our house would be a couple degrees warmer and other end a couple degrees cooler. Overnight raise. This morning it looked nice and still growing. I think we did it 15 hours. This is first raise,

    Then the kitchen cabinet was floured. I dumped the bowl and Pat floured the dough and created the ball again as I washed then dried the bowl. A coating of canola oil sprayed in the bowl. The dough ball put back in for another three hours for second raise.

When that was done the oven was preheated to 450 degrees with the vintage #8 Griswold dutch oven in it. (if you all get tired of hearing vintage I really don't care ). Oven hot the dutch oven out and some cornmeal was sprinkled in the bottom. The dough was carefully dumped in. It was kind of a controlled slide. Put lid on dutch oven then back into the oven. Set timer for 30 minutes. Off went the timer and I removed the lid OH MY it looked good. Set timer for another 15 minutes for the top to finish browning. When the timer went off it was like WHOO HOOO here we go. Wow     I carefully turned to oven to remove the hot loaf onto a cooling rack,

   Then the wait for it to cool enough for slicing. Anticipation again set in. This was our first sourdough bread. Boys it really is the simple things in life that get me excited. Fault or not it is as I am and I love it.     All I have to say about this is Dang !

    Thank you Johnny Sourdough.

I swear I can smell it, that funky smell right NOW.  A warm slice with some real butter on it right now . . . . Mmmmmmm

[rps]

Good job people. I can't smell t, but I am sure it is wonderful.

Nancy make a No Knead rustic loaf and she uses the cold cast iron oven method.

https://www.cookscountry.com/recipes/8101-almost-no-knead-bread?extcode=MCSKD10L0&ref=new_search_experience_1

While looking up the link, I found this:

https://www.cooksillustrated.com/recipes/9076-almost-no-knead-sourdough-bread?incode=MCSCD00L0&ref=new_search_experience_7

 

[BilletHead]

10 minutes ago, MOPanfisher said:

I swear I can smell it, that funky smell right NOW.  A warm slice with some real butter on it right now . . . . Mmmmmmm

                 We just finished Grilled mallard breast, fried morels and green beans. Mrs. said what you said will be dessert soon!

[BilletHead]

            For any of you interested here is a link to what we used. No frills, bells or whistles to this one. Pretty simple. I told Ness in a text this was the best loaf of bread we have ever done. Bar none. If we or I can repeat it then we will be happy, more than we are now. 

https://www.allrecipes.com/recipe/256158/better-than-bakery-no-knead-sourdough/

    I tried your link @rps, 

looks like they want some money to see. Is it about the same?

[rps]

4 minutes ago, BilletHead said:

            For any of you interested here is a link to what we used. No frills, bells or whistles to this one. Pretty simple. I told Ness in a text this was the best loaf of bread we have ever done. Bar none. If we or I can repeat it then we will be happy, more than we are now. 

https://www.allrecipes.com/recipe/256158/better-than-bakery-no-knead-sourdough/

    I tried your link @rps, 

looks like they want some money to see. Is it about the same?

Let me see if I can find it reprinted on a free site. Obviously Nancy and I subscribe.

[rps]

I can find the recipe, but only the old version that preheats the dutch oven. The cold oven metod is far safer.

https://breadtopia.com/cooks-illustrated-almost-no-knead/

I will cut/paste the bake part.

 

[rps]

Lay 18 by 12-inch sheet of parchment paper on counter and spray with oil spray. Transfer dough to lightly floured counter and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam side down, to center of parchment and spray surface of dough with oil spray. Pick up dough by lifting parchment overhang and lower into heavy-bottomed Dutch oven (let any excess parchment hang over pot edge). Cover loosely with plastic and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

Adjust oven rack to middle position. Remove plastic from pot. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Cover pot and place in oven. Heat oven to 425 degrees. Bake bread for 30 minutes (starting timing as soon as you turn on oven).

Remove lid and continue to bake until loaf is deep brown and registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and let cool completely, about 2 hours.

[BilletHead]

3 minutes ago, rps said:

Lay 18 by 12-inch sheet of parchment paper on counter and spray with oil spray. Transfer dough to lightly floured counter and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam side down, to center of parchment and spray surface of dough with oil spray. Pick up dough by lifting parchment overhang and lower into heavy-bottomed Dutch oven (let any excess parchment hang over pot edge). Cover loosely with plastic and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

Adjust oven rack to middle position. Remove plastic from pot. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Cover pot and place in oven. Heat oven to 425 degrees. Bake bread for 30 minutes (starting timing as soon as you turn on oven).

Remove lid and continue to bake until loaf is deep brown and registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and let cool completely, about 2 hours.

                 Thanks Randy,

  I have a question for you Chef. Why do we need instant rise yeast? I had no problems and mine grew to a most excellent proportion?  

    I see how the cold dutch oven would be safer but I guess I have must be pretty lucky to have restored many, many pieces of cast iron with the seasoning process handling each piece three times during that process hot. You learn quick to be careful.  So yes if you do the hot oven method be cautious people!