Sourdough No-Knead Hybrid

[Barriehie]

So I've made the recipe here and it works well. This time around where the recipe calls for 210 g of water I used 420 g of 100% hydration sourdough starter. Adding 90 g of flour put the hydration correct per the recipe. I eyeballed the salt, been doing this a minute, and since I like chewy bread I added a well rounded Tbsp of vital wheat gluten. Since the ferment time was to be extended I also added 1/2 tsp diastatic malt powder.

Since I was using natural yeast which is, in my experience, slower than store bought I made up the dough in the evening and let it rise overnight. My house cools to 65 at night so no issues. In the morning I put it in the fridge like it was, covered with plastic wrap. On day 2 I took it out and folded it enough to de-gas and left it out all day; it rose again. Back in the fridge. On day 5 I took it out in the morning and around noon went to pour it into my screamin' hot Dutch oven. Wow did it ever smell like sourdough!!!

Done and tasty. Sourdough sandwich loaf.

 

[JAS_OH1]

So I've made the recipe here and it works well. This time around where the recipe calls for 210 g of water I used 420 g of 100% hydration sourdough starter. Adding 90 g of flour put the hydration correct per the recipe. I eyeballed the salt, been doing this a minute, and since I like chewy bread I added a well rounded Tbsp of vital wheat gluten. Since the ferment time was to be extended I also added 1/2 tsp diastatic malt powder.

Since I was using natural yeast which is, in my experience, slower than store bought I made up the dough in the evening and let it rise overnight. My house cools to 65 at night so no issues. In the morning I put it in the fridge like it was, covered with plastic wrap. On day 2 I took it out and folded it enough to de-gas and left it out all day; it rose again. Back in the fridge. On day 5 I took it out in the morning and around noon went to pour it into my screamin' hot Dutch oven. Wow did it ever smell like sourdough!!!

Done and tasty. Sourdough sandwich loaf.View attachment 122740View attachment 122741

That was really nice of you to break down the substitution amounts, I was wondering about that and hadn't done the math on it. What kind of flour did you use?

You should copy your original post and put it in the What are you baking today (2025)? thread (since it's almost 2025).

 

[Barriehie]

That was really nice of you to break down the substitution amounts, I was wondering about that and hadn't done the math on it. What kind of flour did you use?

You should copy your original post and put it in the What are you baking today (2025)? thread (since it's almost 2025).

I used this food bank flour. Never heard of it or saw it but sometimes when you volunteer to help they'll let you have something.

 

[JAS_OH1]

I used this food bank flour. Never heard of it or saw it but sometimes when you volunteer to help they'll let you have something. View attachment 122754

Oh I have used that brand, it's a good quality flour!

Our Story

 

[Barriehie]

Oh I have used that brand, it's a good quality flour!

Our Story

Don't know where they got it. I usually go with KA.

 

[JAS_OH1]

Don't know where they got it. I usually go with KA.

Well obviously King Arthur is a fine brand indeed and available most everywhere, but Hudson Cream is very popular in the midwest. I always use it to make my biscuits. In the south I always used White Lily but they don't have that up here in NE Ohio. Now granted, I don't often use Hudson cream when I make bread, but that's because I have several other kinds (including bread flour, rye flour, whole wheat, etc.) around. Given that you also added the wheat gluten and diastatic malt powder I am sure it had a great texture!

 

[TastyReuben]

In the south I always used White Lily but they don't have that up here in NE Ohio.

Funny how they draw the dividing lines for stuff like that, huh? White Lily is easy to find here (as well as Martha White).

I use White Lily for (American) biscuits and scones, and occasionally for pancakes and waffles, among other things.

 

[JAS_OH1]

Funny how they draw the dividing lines for stuff like that, huh? White Lily is easy to find here (as well as Martha White).

I use White Lily for (American) biscuits and scones, and occasionally for pancakes and waffles, among other things.

Yes, I think Martha White is available at some stores here, but White Lily is not. Not that I have seen, anyway. And since I do like Hudson Cream quite well, no big deal.

Edited to add that at two local grocers (Giant Eagle and Acme) they have Martha White muffin mixes but no flour, and absolutely 0 White Lily products. But those are both regional grocers.

Wal-mart has Martha White muffin mixes in stock and White Lily specialty mixes in stock. Both brands have their flours available to order, but they are double the price of regular flours that they keep in stock.

 

[Barriehie]

Well obviously King Arthur is a fine brand indeed and available most everywhere, but Hudson Cream is very popular in the midwest. I always use it to make my biscuits. In the south I always used White Lily but they don't have that up here in NE Ohio. Now granted, I don't often use Hudson cream when I make bread, but that's because I have several other kinds (including bread flour, rye flour, whole wheat, etc.) around. Given that you also added the wheat gluten and diastatic malt powder I am sure it had a great texture!

Sometimes I get White Lilly, depends on what I'm making. For roux I get whatever is cheap. For rye I grind those berries and for whole wheat I'll grind those as well.

The gluten definitely made it >chewyish< but I can't stand that melt in your mouth -gum- that passes for bread in the store. 😬 It was rising like crazy on day 5 out of the fridge; doubled in size 3 times through the whole process so the diastatic malt powder is a thing that works!

🤠

 

[JAS_OH1]

Sometimes I get White Lilly, depends on what I'm making. For roux I get whatever is cheap. For rye I grind those berries and for whole wheat I'll grind those as well.

The gluten definitely made it >chewyish< but I can't stand that melt in your mouth -gum- that passes for bread in the store. 😬

I buy white bread from the store in the warmer months to make peanut butter sandwiches for the critters in my backyard. I am not going to make from scratch bread for them, they get the .99 cents a loaf stuff. They don't seem to mind!

It was rising like crazy on day 5 out of the fridge; doubled in size 3 times through the whole process so the diastatic malt powder is a thing that works!

🤠

Yes, Puggles is the one who turned me on to diastatic malt powder. Actually sourdough starter as well, I totally "started" doing that because of him! He has a bunch of great threads involving his pizza crust and bread making.

 

[Barriehie]

I buy white bread from the store in the warmer months to make peanut butter sandwiches for the critters in my backyard. I am not going to make from scratch bread for them, they get the .99 cents a loaf stuff. They don't seem to mind!

Yes, Puggles is the one who turned me on to diastatic malt powder. Actually sourdough starter as well, I totally "started" doing that because of him! He has a bunch of great threads involving his pizza crust and bread making.

I get it on the critters. At the day old bread store you can get a grocery cart full of bread for $8. I'm veering off topic...

 

[JAS_OH1]

I get it on the critters. At the day old bread store you can get a grocery cart full of bread for $8. I'm veering off topic...

We are still talking bread, LOL! We used to have a day old bread store not far from me but now the nearest one is about 15 miles away...but I only need 1 loaf at a time (lasts about a week). A cart full would turn moldy before I could use it all!

 

[Barriehie]

We are still talking bread, LOL! We used to have a day old bread store not far from me but now the nearest one is about 15 miles away...but I only need 1 loaf at a time (lasts about a week). A cart full would turn moldy before I could use it all!

I have to get chickens. Hmm, smoke shack or chicken coop first. 🤔

 

[JAS_OH1]

I have to get chickens. Hmm, smoke shack or chicken coop first. 🤔

Smoke shack!

 

[Barriehie]

Smoke shack!

Yep, deer are lots bigger than chickens...