Hi John,
Your "less starter" method sounds good. I'd love to know about what
ratio of starter to flour you use. And how much water too. Is it a
pretty wet mix? Would your technique work well for a free form loaf?
Thanks.
Can't wait to try this no knead thing.
Eric
BigJohn wrote:
> I use only freshly ground whole wheat flour and do not knead (at least not
> very much). I create the dough in a large bowl and it never leaves the bowl
> until it is time to put in the bread pans. I mix, let sit 45 minutes, roll
> around and force dough into a ball (maybe spending one minute or so each
> time), let it sit 45, do the same, and again until I see the dough it ready
> and then let rise. When it doubles, punch down gently, tight ball again and
> rise again. Then to the bread pans and the oven. I make 8 delicious loaves
> each week this way. I use less starter so the dough takes more time to
> 'ferment' and rise and it has better flavor.
>
> John
>
>
>
> "Jeff Miller" > wrote in message
> news:mailman.20.1157664239.36649.rec.food.sourdoug ...
> >
> > I'm intrigued by the no-knead conversation. I've rather recently started
> > baking 100% whole-wheat exclusively, and I've seen a BIG improvement in
> > the
> > quality of my bread by extending the amount of time I knead to about 600
> > strokes or 20 minutes.
> >
> > But it's a big pain in the ass (I don't own a mixer). Anyone try no-knead
> > with whole wheat? I may try it myself, eventually, but I'd prefer to hear
> > from someone else that it works before I ruin a batch of dough ....
> >
> >
> > --
> > Jeff Miller
> >
> >
> > -----Original Message-----
> > From:
> > m
> >
> > om] On Behalf Of TG
> > Sent: Thursday, September 07, 2006 5:18 PM
> > To:
> > Subject: Dough rot
> >
> >
> > Dick Adams wrote:
> > ..
> >> What I perceive as dough rot happens if sponge or dough is
> >> incubated too long. Then kneading tears the gluten, or the dough
> >> may tear itself as it expands. You would probably not notice it
> >> in the so-called no-knead method. I have personally never noticed
> >> a good-looking unkneaded loaf. ...
> >> Dicky
> > .
> >
> > Hi Dicky.
> >
> > whether or not this 'no-knead' loaf is a good looking loaf by your
> > standards is your call but it'll do me, after all, my stomach doesn't
> > care what it looks like.
> >
> > http://i52.photobucket.com/albums/g2...g/IMG_4040.jpg
> > http://i52.photobucket.com/albums/g2...g/IMG_4038.jpg
> >
> > I haven't kneaded a loaf in the usual sense of the word in a long time.
> > After getting a phone call one day just as I was about to start
> > kneading taught me you don't have to knead much, time will do it for
> > you.
> >
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