A Sunny No Knead Bread

Cinzia of Cindystar choose no knead bread for this month of Bread Baking Day #38. I like no knead bread. I like he process and the final bread.

I baked no knead breads before. Today I wanted to bake something special. I choose two breads, one with sunflower kernels and one with Thai herbs. The bread with sunflower kernels was delicious.
In the other bread, with Thai herbs, I used chili, lemongrass, kaffir leaf and Thai basil. I used dried herbs, cut them in very small pieces and added them to the dough. The herbs fermented with the dough for about 19 hours. But then there was a strong smell of perfume coming from the dough. I decided to bake the bread anyway. It looked nice but the smell of perfume in bread is not my idea of a good bread flavor. Peter gave it a try and said ‘with our homemade peanut butter it’s ok’. But I'll try again with my experiment of baking bread with Thai herbs.

So I send this Sunny no knead bread with sunflower kernels to Cindystar for Bread Baking Day of this month.
I was puzzled when I was converting cups to grams. Different websites give different amounts. They vary for 3 cups of all purpose flour from 330 gram, 298 gram, 395 gram to 430 gram. Coming from Holland we only use grams. I understand it doesn’t matter as long as you use 80% of hydration in the dough. Still I decided to use the original recipe of Jim Lahey, owner of Sullivan St Bakery. I found it here
To prevent more confusion I put here the original recipe of Jim Lahey.

This is what I used:
3 cups (430g) flour
1½ cups (345g or 12oz) water
¼ teaspoon (1g) yeast
1¼ teaspoon (8g) salt
olive oil (for coating)
100 gram of sunflower seeds and 10 gram of walnuts I found in my cupboard
extra flour, wheat bran, or cornmeal (for dusting)

This is what I did:
Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 18-22°C or 65-72°F).
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

Preheat oven to 232-260°C or 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes. Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.

I will send this to Zorra of 1x umrühren bitte and to cindystar, she hosts Bread Baking Day #38Also I will send this bread to Yeastspotting




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