After the huge job I recently had, I needed a little R&R so we retreated to our cottage (cabin/lake house) for a couple of days up north. It was nice to be there because it was during the week and the lake was pretty deserted. Mother nature could have cooperated a bit more as we had some pretty chilly weather at the beginning but at least there was sunshine. And what better way to heat things up than baking some homemade sourdough bread? I am using the offspring of Celia’s Priscilla (of Fig, Jam and Lime Cordial), we call him SoB (Son of Bob). Please recall that poor old Bob had an early demise as he was unfortunately baked as I was trying to dry him out (someone, who shall remain unnamed, but lives in the same house that I do turned the oven on). Celia read of the unfortunate incident on my blog and kindly sent me another dried starter. Thank you, Celia!. SoB has developed a gorgeous texture and aroma that made this bread absolutely wonderful. I chose a no knead recipe because I don’t have a stand mixer at the cottage and I’m lazy.
No Knead Sourdough Bread
A KitchenInspirations Original Recipe
Makes 1 boule about 20 cm (8 inches) in diameter
Ingredients:
- 100 g sourdough starter, fed (I usually feed it 30 g water and 30 g flour)
- 200 g water
- 8 g quick rising yeast
- 4 g sugar
- 300 g AP flour (unbleached)
- 6 g salt
- Olive oil to coat
Directions:
- Combine water, sugar and yeast and allow to proof for about 10 minutes.
- Add the sourdough starter to a medium sized bowl, add the yeast mixture and stir until well combined. Add the flour in batches and stir until the result is a slightly shaggy dough. Drizzle a little olive oil into the bowl and coat the dough thoroughly. Set aside in a warm area to rise until double in size (about 2 hours).
- Preheat oven and cast iron Dutch pot with lid (mine is about 20 cm or 8″ in diameter) to 400° F (200° C).
- Tip dough out onto a lightly floured surface and using a flat spatula, fold sides over a few times. Cover with a clean dry cloth and allow to rest for 30 minutes. I’m experimenting with some creative cuts into the boule, but it was far too shaggy to work properly.
- Tip the rested dough into the preheated pot and cover, bake for 30 minutes and then remove the lid and continue to bake for an additional 10 minutes or until golden brown.
- Allow to cool for about 30 minutes and then dig in!
I wonder who it was who turned on the oven and killed SoB! Celia is so generous and kind and thoughtful. I love the look of your toasted panini sandwich! Such a shame the weather wasn’t more summery – you certainly deserve some sunshine! xx
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What a beautiful spot for R & R. The bread looks delicious.
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RIP Bob! That panini looks so amazing Eva. I am drooling and it is breakfast time here! 😀
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Eva, you impress me once more with your bread! The “no knead” words almost make me want to try it one day, but I’m worried I would eat to much. The grilled cheese snack looks so yummy!
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Love no-knead bread! So easy, and it has so much flavor. We really need to get into sourdough bread more — love its flavor. This looks terrific — so pretty. And I haven’t had grilled cheese in forever!
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Hi John, grilled cheese is a staple at the cottage, it comes together quickly and I need not have the oven on. I’m going to try to make the next bread on the charcoal BBQ!
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So glad you received a SoB replacement and that the weather was cool enough to bake bread. The stars were aligned and the results look magnificent! And I’ll be anxiously awaiting that panini recipe!
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Thank you kindly Liz, it was a very tasty bread. The down-side is that when I make homemade bread, we tend to eat it!
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The blue skies and the lake look lovely. And the bread looks perfect, good job SoB. GREG
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Thank you Greg, there is really nothing like homemade bread.
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How gorgeous that you have a cabin to retreat to! xx
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Thank you Liz, we are very fortunate to have such a lovely retreat.
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This all looks so beautiful, Eva. Gorgeous blue skies and a whopping great big fresh sourdough. Bliss
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Thank you so much David, it really was Bliss.
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My condolences on the passing of Bob (how did I not remember this sad event) but SoB seems to have done well. The 3-2-1 recipe failed me … I’m a ‘bake by feel’ bread person. 🙂
My own Sluggo is hybernating in the freezer as I got fed up with feeding him and even keeping him in the fridge was more fussing than I wanted to do. I made a batch of chickpea crackers with the last of him. Right now, I’m playing with beet puree pasta. I’m thinking of making your raviolo al uovo for one but we’ll see what happens.
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I know what you mean Maria, Bob will be having some downtime soon, perhaps after my cousin and her family come up to the cottage. Sluggo did a great job with all of the breads and crackers you’ve posted, he deserves a rest.
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I’m just too busy trying new stuff. Like the beet pasta experiments with the egg yolk ravioli. It ripped while I was cooking it. Still tasted good.
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I loved that egg yolk ravioli, it’s such a beautiful dish. I will definitely make it for a dinner party. The pasta experiments sound like fun too.
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I rolled the pasta too thin though. Next time, thinner and drier. 🙂
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Err … I meant THICKER.
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I have to start this comment with a big thank you, Eva. As I read of poor old Bob’s untimely demise, I remembered that I my starter, Bart, another of Priscilla’s progeny, was long overdue for a feeding. That accomplished, I returned to find that fantastic-looking grilled cheese panino. You couldn’t have used a better advert for this bread recipe. I will most definitely give the recipe a try. Besides, it’s been ages since I’ve enjoyed a grilled cheese sandwich. 🙂
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Well, you are most welcome John. I must admit that I do forget to feed SoB (thank goodness I never had kids!) but he survives and is more than happy to oblige a beautiful sourdough bread. Hope you enjoy the grilled cheese recipe.
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The bread turned out so beautiful. I would love that grilled cheese panini for the lunch!
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Thank you Angie, it was a very tasty sandwich.
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