No-Knead Method for Artisan Bread Baking: The Salt and Fold Method – Part 1

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Building a Leaven

A “leaven” is a combination of flour and water that has been inoculated with a portion of a sourdough starter. In our bakery, building a leaven to mix with was crucial to avoid putting stress on the starter by using and feeding it in mass quantities. A leaven essentially acts as a medium between the bacteria in your starter and your bread dough that allows you to use smaller amounts of starter to achieve the same result. The leaven will be built the night before you intend to mix, and two days or more before you intend to bake, so plan accordingly.

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Mason

Mason

Mason is a recent graduate of Augustana College and a die-hard foodie. He has a degree in philosophy, but also worked in a bakery using sourdough to produce bread with incredible flavor and texture. Apart from fermentation, he is fond of music, black coffee, nice wine, and thoughtful books.

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No-Knead Method for Artisan Bread Baking: Introduction

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This is a method a friend of mine and I developed at our bakery. It took a lot of trial and error, but over time we developed a process that both took the strain off of our bodies and yielded some professional-quality artisan bread. This method is an adaptation on the folding method that has been used by several professional bakeries, with our own unique twists…. 

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Mason

Mason

Mason is a recent graduate of Augustana College and a die-hard foodie. He has a degree in philosophy, but also worked in a bakery using sourdough to produce bread with incredible flavor and texture. Apart from fermentation, he is fond of music, black coffee, nice wine, and thoughtful books.

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A Couple of Sourdough Tips I Picked Up Along the Way

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I am by no means an expert at sourdough baking. I’ve been doing it on and off for about six years and have found it fascinating – and sometimes frustrating – right from the start. Having a small bit of bread making knowledge helped me to not be too intimidated by the bread making process itself, but still sourdough was in a league of its own.

Over the years I’ve grown accustomed to the process and the feel of it but if I’ve learned one thing it’s that there is always something new to learn about the process of bread fermentation.

As I’ve been baking lately a couple of the tips I picked up over the years that finally made the process “click” came to mind. So I thought I’m share them with you here.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Sourdough vs. Yeast-Risen Bread: a Side-by-Side Trial

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I’ve been doing a lot of baking lately – both with sourdough and commercial yeast. We generally prefer sourdough for the health benefits and flavor, but I wanted to do a side-by-side comparison to see what differences, if any, I noticed in the texture, flavor, and rise of the bread.

So, I mixed up two batches of dough for a no-knead whole grain loaf. One was risen exclusively with sourdough while the other contained commercial yeast as well as a bit of yogurt. The no-knead loaf required a longer rise time anyway – 12 hours to be exact. So I used just a cup of sourdough starter to see if I could mimic the minimal amount of yeast.

Here are the results.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website