Hi Andrew-Thanks for this. When you say you cannot use fridge-stored levain do you just mean you have to take out your fridge stored levain and (as I call it) 'wake it up' for a few feedings, or do you have to start fresh with a new starter that lives on the counter and doesn't see the inside of a fridge?
Claire - It's just as I described above: you take your starter out of the fridge (if that is how you store it between uses), refresh it, and use it once it has at least doubled. I never need to refresh it more than that one time myself, but you might if yours hasn't been used in awhile. Does that make sense?
In fact...that answers something else for me. When I make the no-knead sourdough, I refresh the starter a couple of times first. I usually end up with an over-proofed dough. Looking forward to trying these.
that shouldn't really make a difference, but maybe when your starter is really ripping you need to use less of it or plan to be ready to shape it sooner than you think.
You are the man! Your bread recipes are what got me interested in making sour dough in the first place because of the detail regarding timeframes. You've made it so easy to make bread that I rarely consider baking more traditional recipes. Can't wait to try the Loaf Classic.
Thanks for this! I've mostly been making the Oatmeal Porridge bread or The Loaf, and (despite my first near-fail with the former over the weekend) I feel like I'm ready to try a next step! Yay!
Hi Andrew-Thanks for this. When you say you cannot use fridge-stored levain do you just mean you have to take out your fridge stored levain and (as I call it) 'wake it up' for a few feedings, or do you have to start fresh with a new starter that lives on the counter and doesn't see the inside of a fridge?
Claire - It's just as I described above: you take your starter out of the fridge (if that is how you store it between uses), refresh it, and use it once it has at least doubled. I never need to refresh it more than that one time myself, but you might if yours hasn't been used in awhile. Does that make sense?
yes--thank you so much. I have to be hit over the head with it sometimes....not hit with the starter....the directions. ;)
In fact...that answers something else for me. When I make the no-knead sourdough, I refresh the starter a couple of times first. I usually end up with an over-proofed dough. Looking forward to trying these.
that shouldn't really make a difference, but maybe when your starter is really ripping you need to use less of it or plan to be ready to shape it sooner than you think.
You are the man! Your bread recipes are what got me interested in making sour dough in the first place because of the detail regarding timeframes. You've made it so easy to make bread that I rarely consider baking more traditional recipes. Can't wait to try the Loaf Classic.
Yes! A new recipe like you've been promising! I'm almost out of bread, going to make this tomorrow!
At what temp do we bake this bread? And how? in a dutch oven with the lid on for 20-30 minutes or so? Thank you! Joan
Yes! Same as any other crusty loaf. You can use the method outlined here: https://wordloaf.substack.com/p/recipe-template-no-knead-pain-au
Thanks for this! I've mostly been making the Oatmeal Porridge bread or The Loaf, and (despite my first near-fail with the former over the weekend) I feel like I'm ready to try a next step! Yay!