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I love baking with sourdough! The strain I have historically comes from the Alaskan Gold rush era, back to Wyoming, then to Colorado, well over 150 years old. Good stuff!!! Thought you might enjoy the recipe I use for no-knead sourdough bread. I have not tried this over an open fire, but I do think it would lend itself well to that application.
4 cups white bread flour
3 cups whole wheat flour
2t salt
1/2t yeast (optional, mine doesn't need the extra lift)
1 1/3 cups sourdough starter
up to 3 cups lukewarm water
Mix the dry ingredients together, then add wet. Add enough water to make a wet shaggy dough, too wet to knead by hand.
Cover your bowl (I use glass/ceramic not metal for anything sourdough) with plastic wrap and let it sit in your cold oven for 12-14 hours.
Pour it out onto your flour covered counter and push the edges into the middle a bit. Sprinkle with some flour and cover with a towel. Let it sit for another hour or two.
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Half an hour before the second rise is done, preheat your oven and a 12" dutch oven with a cover to 450 degrees.
Take out the dutch oven and sprinkle some corn meal on the bottom. Scoop up your dough with two spatulas and plop it into the smoking hot dutch oven. Don't be scared now, it can take a plop and still come out great.
Bake for 30-35 mins with the lid on, and then 15 with it off. You'll need some tongs to get it out of the oven when its done.
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Now make sure you eat it before everyone else gets home!!!
Original recipe found here... No Knead Sourdough Bread
4 cups white bread flour
3 cups whole wheat flour
2t salt
1/2t yeast (optional, mine doesn't need the extra lift)
1 1/3 cups sourdough starter
up to 3 cups lukewarm water
Mix the dry ingredients together, then add wet. Add enough water to make a wet shaggy dough, too wet to knead by hand.
Cover your bowl (I use glass/ceramic not metal for anything sourdough) with plastic wrap and let it sit in your cold oven for 12-14 hours.
Pour it out onto your flour covered counter and push the edges into the middle a bit. Sprinkle with some flour and cover with a towel. Let it sit for another hour or two.
Half an hour before the second rise is done, preheat your oven and a 12" dutch oven with a cover to 450 degrees.
Take out the dutch oven and sprinkle some corn meal on the bottom. Scoop up your dough with two spatulas and plop it into the smoking hot dutch oven. Don't be scared now, it can take a plop and still come out great.
Bake for 30-35 mins with the lid on, and then 15 with it off. You'll need some tongs to get it out of the oven when its done.
Now make sure you eat it before everyone else gets home!!!
Original recipe found here... No Knead Sourdough Bread
