Post #2827234

2026-02-26 14:09 UTC

@titania@retro.pizza I've been following Mark Bittman's no-knead method. Do you happen to be familiar with it already? If not, I'll type out the steps.

Replies (1)

@titania@retro.pizza 2026-02-26 14:18

@amenonsen@flipping.rocks I'm familiar! IT'S FAILED FOR ME, TOO. I find that with sourdough in particular I cannot get away with making no-knead bread. It needs at least a little bit of working to build up gluten and give me good structure. If you want a hands off approach (very reasonable!!), I might start here: https://www.kingarthurbaking.com/recipes/pain-de-campagne-country-bread-recipe It starts with high protein flour and adds bowl folds to build up gluten. It's very hands off (not quite as low key as no-knead, but comparatively easy...). It's also a little more forgiving in that your starter doesn't have to be ripe, which has been some of the problem for me, too (my kitchen is extremely cold and I can't accurately gauge ripeness per most methods).

Open ##2827235