Cooler weather makes me want to start baking bread again, keeping a starter and experimenting. I have been reading
this book by Jim Lahey, the originator of the no-knead bread method that was popularized by Mark Bittman in the
New York Times. I have been playing around with it, using a sourdough starter and then following the book's instructions for proofing and baking. Pre-heating a dutch oven and then baking the dough in the hot pan is one secret to the brick-oven like crust and fantastic oven rise. Today I made a dough so wet that it had to be poured into the heated pan. I was hoping for a very free-form flat ciabatta, with a big open crumb and blistered crust. The dough is mostly white bread flour, with some rye and whole wheat flours, wheat germ and flax meal added.
It made such a beautiful, messy rustic loaf.
I dusted the top with kosher salt before baking, and it developed a shattering, crisp crust almost like a handmade pretzel.
The crumb could have been more open, but the flecks of flax and wheat germ, and the grey cast of the rye flour, make it interesting. This differed from the no-knead method in that I used a sourdough starter, and proofed it for only six hours instead of the 18-24 the book recommends. I have half of this dough on a slow rise in the refrigerator. I'll bake that off tomorrow and see what the difference is. In the meantime, a fantastic loaf for sandwiches or just eating plain. D loves it.
