Originally Posted by
jitahs
I do a No Knead variation with a single rise, sometimes it gets folded. If you're up for mad scientist experiments try it with your own starter.
Starter recipe:
Cut up an apple, throw it in with a slurry of flour & water.
Let is sit a few days, stirring occasionally and maybe adding more flour.
Eventually you'll get some little bubbles. Apple should be getting a little gross.
Fish out the apple.
Take a bit of starter, mix with malted barley flour, all purpose, salt. Mix that dry, then add water.
Cover, let sit in a sunny spot and let nature take its course; a lot of trial and error involved. Consult Tartine bread book for specifics.
Both No Knead and Tartine use the same dutch oven technique for moisture retention.
Some dough proofing right now...