I'd sofar only used yeast, but since I made my sourdough starter I've been experimenting with this. No-knead recipes are now everywhere and is quickly becoming the most popular bread baking method around
We have always loved sourdoughbread for making paninis as they have a wonderful texture and can hold all the heavy stuff that you put into a panini and can hold its shape with the panini press - I know I know
No-kneading. But hey, don't worry about that, just make this simplest of breads. Normally the kneading is necesary to develope the gluten (stringy, elastic molecules that make the flour bind and is necesary for the formation of airbubbles when the bread rises)
Proof starter over night before making bread. Cover and allow bread to rise until double in size. 1 1/2 cups sourdough starter. 3 cups bread flour (depending on the consistency of the starter more may be needed)
This is the third time I started a "Sourdough Starter", the base of true sourdoughbread. If this is your first attempt at Sourdough, I recommend you take a look around the internet (Start with the Wikipedia Entry
Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with cooking spray and set aside. In a large bowl, stir together all of the ingredients until just combined
But when the weather starts to get cool, and all you want is a big bowl of comfort, you can bet your bottom dollar that I am going to plan on the occasional carb-heavy meal, complete with a homemade sourdoughbread bowl
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