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Ben S

Ben's No-Knead Loaf #4

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I am skipping #3, it was too dry.

I am working on a whole wheat no-knead loaf. I am sure this loaf will taste good, but the oven spring and crumb texture are not right...

Mix the following.

50 g starter (100 % hydration)

400 g water

Mix

Add

475 g whole wheat flour

10 g salt.

Mix this all together.

Transfer to an oiled container for the bulk rise. This dough took about 18 hrs to double.

Shape and proof on a 68 F counter for about 3 hours.

Slash and bake.

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Wow this tastes great! I am eating the first bites while I write this.

I am left with a couple questions.

1) would the appearance be better coming out of a proofing basket?

2) would the texture improve from :

A)a couple stretch and folds

B)higher hydration

C)compare AP to WW flour side by side

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You must realize that whole wheat bread does not raise like white bread. I think you nailed it. What size container did you bake it in? If it was a Dutch oven, a 4 qt works really well.

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You must realize that whole wheat bread does not raise like white bread. I think you nailed it. What size container did you bake it in? If it was a Dutch oven, a 4 qt works really well.

Yes whole wheat is a different beast. More flavorful and interesting to me...

I baked this is a 5 qt DO, but the loaf wasn't limited by the sides of the DO.

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What temperature should this be baked at? Does it need to be modified for use with a loaf pan?

 

Bake this at 475 for 45 min or until IT is 205-212

 

If your loaf pan in nonstick, bake at 425.

Thanks, Ben! I followed your recipe and was left with this beautiful looking loaf. I was aiming for a slight sourdough taste but was left with far more than I bargained for. The tang is overwhelming and I'd like to try it again. I basically followed your recipe exactly and used sourdough starter that I fed about 48hrs prior to using. The bulk rise time may have been a couple hours longer, as well. Any idea how to make a tamer sourdough?

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What temperature should this be baked at? Does it need to be modified for use with a loaf pan?

Bake this at 475 for 45 min or until IT is 205-212

If your loaf pan in nonstick, bake at 425.

Thanks, Ben! I followed your recipe and was left with this beautiful looking loaf. I was aiming for a slight sourdough taste but was left with far more than I bargained for. The tang is overwhelming and I'd like to try it again. I basically followed your recipe exactly and used sourdough starter that I fed about 48hrs prior to using. The bulk rise time may have been a couple hours longer, as well. Any idea how to make a tamer sourdough?

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This is easy. To make your SD milder feed it more often. If you feed it 2-3 X per day you will have a slight hint of flavor.

Also feeding your starter AP flour vs whole grain will be milder.

Using white flour will also keep the flavor more neutral.

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Actually, quite a few things you can do about "too sour":

You can find good sources online to alleviate the "problem"

Her is one http://www.sourdoughlibrary.org/less-sour-sourdough/

 

And here is an article helping one understand what is going on with sourdough, written in layman's terms (almost like a teenage), but a pretty good article:  http://www.culinate.com/columns/ask_hank/sourdough

 

And another article:  http://brodandtaylor.com/make-sourdough-more-sour/

 

Personally, I rather like the sour.  I just made some loaves following recipes over on breadtopia, a no-knead & a multi-grain using rye starter.  They were, oh so.........good, but quite sour too!

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