Radical approach

Hello All,

Wanting the convenience of the "no knead" approach, but still wanting the flavor of sourdough, I've been trying a radical approach that seems to be working well. I have tried it on two recipes- yesterday, Peter Reinhart's Struan Bread from The Baker's Apprentice.

I add 1 C of 100% hydration whole wheat starter to the final dough, and mix in the bowl just enough flour to make it workable. I turn it out and gently knead just until it holds together in a smooth,( very moist, a little sticky) mass, then let it rise at room temp for fermentation, with a brief stretch and fold, then on to the final proof (I proofed in a lined basket) Half an hour before baking I put my dutch oven into the oven and set it for 450' (100' above the recipe temp). When oven and pot are up to temp, I sprinkle a handful of polenta in the dutch oven, flop in the dough, cover and bake for 15 minutes. Then the lid comes off and it bakes about 20-25 min more to brown. Beautiful loaf, great flavor, excellent crumb. I think I'm on to something! Has anyone else tried this???

jamaicamoo