Home Cooking 12

loooooong rise sourdough

erns53 | Feb 21, 2008 04:35 PM

I have been making a lot of sourdough lately.

I have a great starter going and the bread I've been making has been turning out mostly good ( a couple of disasters, but I'm experimenting).

Most recently, I've been using the recipe for Suburban Bread in the Cheeseboard Collective book. The recipe calls for very little besides flour, water, and starter. The first rise happens after the bread is kneaded (I use a KitchenAid) for 12 minutes or so and goes on overnight. Then the loaves are assembled and the second rise goes on for about 5 hours. Then you bake, and you sort of have to be around for the baking process to mind the crust.

I really like the way this method has been working for me, but the timing is hard for me. The first rise is no problem, I put the dough together and leave it over night- easy peasy. The second rise is a problem though. Five hours means that if I put the loaves together first thing in the morning (for me, that would be around 8:30, or 9:00 if I drink my coffee first- which is much preferred) they are ready to go in the oven until around 2:00.

I am just not guaranteed to be home at 2:00 on a Saturday or Sunday. AND ideally I would like to have a way to make bread during the week.

So that loooooong story leads up to my short questions about looooong rises. Can I let the loaves rise longer than five hours? Can I put the loaves together in the morning and bake them at night?


I have heard of breads that only have one super long rise (like 18 hours). I've seen the no-knead recipe, but that's not a sourdough. Can I do it as a sourdough (I want to use only starter, no commercial yeast)? If so, any idea how much starter to use?

My household thanks you for your advice!

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