{"id":369,"date":"2018-02-11T15:15:40","date_gmt":"2018-02-11T20:15:40","guid":{"rendered":"http:\/\/marcam2.com\/bluemartinis\/?p=369"},"modified":"2018-02-11T15:15:40","modified_gmt":"2018-02-11T20:15:40","slug":"sourdough-no-knead-bread","status":"publish","type":"post","link":"https:\/\/marcam2.com\/bluemartinis\/2018\/02\/11\/sourdough-no-knead-bread\/","title":{"rendered":"Sourdough No-Knead Bread"},"content":{"rendered":"<p>https:\/\/cooking.nytimes.com\/recipes\/1018028-sourdough-no-knead-bread<\/p>\n<ul class=\"recipe-ingredients\">\n<li><span class=\"quantity\">3 \u00bd<\/span> <span class=\"ingredient-name\">cups\/425 grams bread flour<\/span><\/li>\n<li><span class=\"quantity\">1<\/span> <span class=\"ingredient-name\">teaspoon\/6 grams kosher salt<\/span><\/li>\n<li><span class=\"quantity\">\u00be<\/span> <span class=\"ingredient-name\">cup\/180 grams <a href=\"http:\/\/cooking.nytimes.com\/recipes\/1013152-sourdough-starter\">sourdough starter<\/a>, \u201cfed\u201d<\/span><\/li>\n<li><span class=\"quantity\">2<\/span> <span class=\"ingredient-name\">tablespoons\/9 grams sesame seeds<\/span><\/li>\n<\/ul>\n<h3>PREPARATION<\/h3>\n<ol class=\"recipe-steps\">\n<li>In a large mixing bowl, combine the flour and salt.<\/li>\n<li>In a small mixing bowl, stir together 300 grams (about 1 1\/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight, about 10 to 24 hours.<\/li>\n<li>The next day, dust a clean kitchen surface with flour. Scoop out the dough and place it on the surface, then dust with more flour. Gently fold the edges of the dough from the outside in, to form a round loaf. Dust a clean towel with yet more flour and place the dough on it, the seam side down, then cover and allow to double in size, about 2 hours.<\/li>\n<li>Meanwhile, heat oven to between 450 and 550 degrees. Place a covered enamel Dutch oven or heavy pot with a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, take off its top, and carefully invert the risen dough into it, so that the seam side is now facing up. Sprinkle with the sesame seeds, then put the top back on the pot and return it to the oven.<\/li>\n<li>Bake for about 25 to 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 20 minutes or so.\u00a0Put the loaf on a rack to cool for at least 30 minutes before serving.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>https:\/\/cooking.nytimes.com\/recipes\/1018028-sourdough-no-knead-bread 3 \u00bd cups\/425 grams bread flour 1 teaspoon\/6 grams kosher salt \u00be cup\/180 grams sourdough starter, \u201cfed\u201d 2 tablespoons\/9 grams sesame seeds PREPARATION In a large mixing bowl, combine the flour and salt. In a small mixing bowl, stir together 300 grams (about 1 1\/4 cups) lukewarm tap water with the sourdough starter, then [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[15,25],"class_list":["post-369","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-bread","tag-sourdough"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-5X","jetpack-related-posts":[{"id":438,"url":"https:\/\/marcam2.com\/bluemartinis\/2024\/05\/03\/sourdough-pullman-loaf\/","url_meta":{"origin":369,"position":0},"title":"Sourdough Pullman Loaf","author":"wvallen","date":"May 3, 2024","format":false,"excerpt":"This recipe was developed by AI. Perplexity recipe Here is a recipe for a basic sourdough bread loaf that will fit in an 8-inch pullman loaf pan, using 1 cup (227g) of fed sourdough starter: Ingredients: 1 cup (227g) fed and active sourdough starter 1 cup (237ml) warm water 1\u2026","rel":"","context":"In \"AI\"","block_context":{"text":"AI","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/ai\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":67,"url":"https:\/\/marcam2.com\/bluemartinis\/2012\/03\/28\/san-francisco-sourdough-bread\/","url_meta":{"origin":369,"position":1},"title":"San Francisco Sourdough Bread","author":"wvallen","date":"March 28, 2012","format":false,"excerpt":"\u00a0 Original Recipe Yield\u00a02 loaves Ingredients 4 3\/4 cups bread flour 3 tablespoons white sugar 2 1\/2 teaspoons salt 1 (.25 ounce) package active dry yeast 1 cup warm milk 2 tablespoons margarine, softened 1 1\/2 cups sourdough starter 1 extra large egg 1 tablespoon water 1\/4 cup chopped onion\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":112,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/04\/11\/rustic-sourdough-bread\/","url_meta":{"origin":369,"position":2},"title":"Rustic sourdough bread","author":"wvallen","date":"April 11, 2013","format":false,"excerpt":"http:\/\/www.kingarthurflour.com\/recipes\/rustic-sourdough-bread-recipe This chewy loaf, with its deep-brown crust, can be made in two versions: with rich, deep, flavor, and very mild tang; or with assertive sour flavor, typical of a San Francisco sourdough loaf. We love this bread for its chewiness and golden crust, ideal qualities for panini; try it\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":71,"url":"https:\/\/marcam2.com\/bluemartinis\/2012\/05\/21\/marilyns-whole-wheat-and-rye-sourdough-bread\/","url_meta":{"origin":369,"position":3},"title":"marilyn&#8217;s whole wheat and rye sourdough bread","author":"wvallen","date":"May 21, 2012","format":false,"excerpt":"This recipe comes to us from Marilyn Mulgrew of Rochester, New York. It makes beautifully decorated loaves, and is also terrific for rolls. If you're a liverwurst-and-onions aficionado, try it on one of these rolls, slathered with hot-sweet mustard. Heaven! Thanks, Marilyn. 1 tablespoon instant yeast 1 3\/4 cups (14\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":124,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/06\/06\/sourdough-pancakes\/","url_meta":{"origin":369,"position":4},"title":"Sourdough Pancakes","author":"wvallen","date":"June 6, 2013","format":false,"excerpt":"2 cups sourdough starter, left sitting out all night 1 egg 2 tablespoons sugar 1\/2 teaspoon salt 4 tablespoons vegetable oil 1 teaspoon baking soda combined with 1 tablespoon water \u00a0 Combine your soda and water. Combine the rest of the ingredients in a bowl and mix well. Fold the\u2026","rel":"","context":"In \"hit parade\"","block_context":{"text":"hit parade","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/hit-parade\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":348,"url":"https:\/\/marcam2.com\/bluemartinis\/2017\/04\/16\/roasted-mushroom-and-butternut-squash-tart\/","url_meta":{"origin":369,"position":5},"title":"Roasted Mushroom and Butternut Squash Tart","author":"wvallen","date":"April 16, 2017","format":false,"excerpt":"INGREDIENTSFOR THE CRUST: 1 \u00bd teaspoons active dry yeast 1 teaspoon sugar \u00bc cup\/60 milliliters extra-virgin olive oil 1 \u00bc cups\/160 grams all-purpose flour, more as needed \u00be cup\/110 grams whole-wheat or rye flour 1 \u00bd teaspoons fine sea salt FOR THE TOPPING: 10 ounces\/283 grams oyster or other mushrooms,\u2026","rel":"","context":"In \"pizza\"","block_context":{"text":"pizza","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/pizza\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/369","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/comments?post=369"}],"version-history":[{"count":1,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/369\/revisions"}],"predecessor-version":[{"id":370,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/369\/revisions\/370"}],"wp:attachment":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/media?parent=369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/categories?post=369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/tags?post=369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}