Matt, that looks great and I am sure that it is. I'd love to get the bakers percents and timings of what you did if so. I have been playing around with no knead formulas lately and am really closing in on a 75% whole wheat 25% bread plus flaxmeal/flaxseed/evoo formula that comes out amazing. I am using a bunch of starter with just a little ady to make sure it gets the full possible rise, although i may try it without the ADY. Actually about to bake some off tonight. What a saturday night huh? -marc
Glad to help. The standard kno-knead formula that I use is as follows:
16oz sifted bread flour
1.5 tsp salt
1.5 cups water
1/4 cup starter
Mix together in a glass bowl. The best tool for this is a danish dough hook. If you don't have one you can use a fork & then your hands.
Cover with a plastic bag & let sit @ room temperature for 18 hours.
After 18 hours gently remove from bowl & place on a floured surface & go a gentle stretch & fold on both sides & then 1 front to back. Cover with plastic wrap & let sit for about 15 minutes.
Form into a boule & place in a proofing basket that has been sprayed lightly with olive oil & dusted with corn meal. Cover with a cloth & do a final proof for 2 hours.
I use a Romertopf clay baker that I soak in water for about 20 minutes & then place in a cold oven. You can use an cast iron dutch oven as well.
After an hour of the final proofing I preheat the oven to 500 degrees for about an hour.
Remove the lid & invert the loaf in the clay baker, cover & bake for 30 minutes. Sometimes I slash the dough but it's not necessary.
After 30 minutes, I remove the lid & bake uncovered for an additional 15 minutes. By this time the internal temperature of the bread should be at about 205 degrees.
Remove from baker & let cool for about 2 hours on a cooling rack.