Knead Not Sourdough

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: Going Dutch

Rated: 5 stars out of 5Rate itRead users' reviews (40)

RECIPE
COMMENTS & REVIEWS(40)

Cook Time:
45 min
Level:
--
Yield:
1 loaf

Times:

Prep: 10 min
Inactive Prep: 20 hr 0 min
Cook: 45 min
Total:: 20 hr 55 min

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Ingredients

17 1/2 ounces bread flour, plus extra for shaping
1/4 teaspoon active-dry yeast
2 1/2 teaspoons kosher salt
12 ounces filtered water
2 tablespoons cornmeal

Directions

Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.

After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape dough into a ball. Coat hands with flour if needed to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours or until dough has doubled in size.

Oven baking:

While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the preheated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake another 15 minutes or until the bread reaches an internal temperature of 210 to 212 degrees F. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

Outdoor coals:

Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack, or other wire rack, that is at least 2-inches high, directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake for 45 minutes or until the bread reaches an internal temperature of 210 to 212 degrees F. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

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Comments & Reviews

recipe Knead Not Sourdough
David San Antonio, TX 10-19-2009
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Great Recipe
Rated: 5 stars out of 5

I've made this bread twice. Both times using a dutch oven inside a conventional oven. The first time I only let the dough... make an initial rise of 18 hours (instead of 19). The second time, I allowed it to rise for about 24 hours. Both times, it turned out great. I think the one I allowed to rise for 24 hours tasted better. I'm wondering if there is a maximum amount of time I can allow the dough to make the initial rise without risking the effectiveness of the yeast or some type of food born illness or bacteria growth that could be harmful. I also tried Alton's bread recipe from Dr. Strangeloaf, which made a great loaf of bread...but I don't think it was as good as this recipe. That bread tasted more like a french bread or baguette, whereas this recipe had more character (though not as much of a sour twang as regular sourdough). All in all, this recipe makes a great loaf of bread and will have your friends saying, "You made this from scratch?" Also...if you are curing your dutch oven...follow AB's advice and do it outside on a grill. He isn't kidding when he says there will be a fair amount of smoke. Read more
recipe Knead Not Sourdough
Stacey South Lake Tahoe, CA 10-12-2009
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Ripped Off?
Rated: 5 stars out of 5

Don't blame Alton-blame the internet... been on both sides... (not sure what flagged means)
recipe Knead Not Sourdough
Ryan Christiansburg, VA 10-11-2009
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A great recipe - Thanks Alton!
Rated: 5 stars out of 5

I have made many things from the Food Network site, and a lot of Alton's stuff (huge fan). Never has anything been so simple... or turned out looked EXACTLY like what I saw on the show. This makes a beautiful loaf of bread... I used the oven method and a 5-quart dutch oven with a digital thermo to verify internal temperature (as well as an oven thermometer to ensure proper oven temp... a great AB trick). The time it takes is well worth the effort and is fun at the same time. This ws my first foray into scratch-made bread and I couldn't be happier. Thanks Alton!Read more
recipe Knead Not Sourdough
Brandy Evans Mills, NY 10-10-2009
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Very easy to make!
Rated: 5 stars out of 5

First I'd like to comment to all of those whom have complained about this being a rip off of others. Do recipes have... authors??? Is this plagiarism? NO! Either way who cares if you think someone else created this originally. Alton is simply showing us how to make it ourselves AT HOME. I find that this recipe is very simple for anyone. I think it has a sourdough taste. I would buy sourdough from my local bakery and I think this is very close, and since it is so simple I just make my own now. My husband requests this about once a week and I have no problem making it with a two year old running around since it doesn't require much hands on time. Thank you Alton! Read more
recipe Knead Not Sourdough
Food New York, NY 10-09-2009
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Rip-off and not sourdough
Rated: 3 stars out of 5

We love Alton Brown. But this recipe is a rip-off from the Sullivan Street bakery recipe. It makes a delicious rustic bread,... but it is definitely not sour dough.Read more
recipe Knead Not Sourdough
Gayle Tucson, AZ 10-07-2009
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sourdough
Rated: 5 stars out of 5

Just came across this recipe,and noticed there is no sourdough starter in the recipe. Does it taste like sourdough???