Buttermilk Soaked, No Knead Bread

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It has been almost a year since I last made this bread and in that post I said I would be experimenting….  Well, soup time is here and what goes better with some homemade soup, but homemade bread.  This is the first experimenting that I have done and there will be more. I was not overly happy with this loaf and am not sure if it was the buttermilk or the dusting with grape seed flour – so of course I will have two more experiments from this one.

Buttermilk Soaked, No Knead Bread

Ingredients

3 cups flour
Grape seed flour for dusting
1/4 tsp yeast
1 1/4 tsp sea salt
1 1/2 cup cultured, whole buttermilk

1. I a large glass bowl, preferably one with a lid, mix together the flour, yeast, salt and buttermilk.  With a wooden spoon, mix the ingredients together.  You want to make sure that it is well mixed.

2. Cover with lid or plastic wrap and let sit for at least 12 hours, but up to 24 hours in warm location (70 degrees).

3. Twelve – 24 hours of time passing (hope you did something enjoyable!)…..

4.  Place a dish towel on the counter and sprinkle with grape seed flour.

5. Turn the dough out onto the dish rag, must be cotton.  Sprinkle the dough with grape seed flour and flatten the dough.  Fold all the sides in.

6. Place the ball seam side down on the towel, may have to dust with grape seed flour again.  Dust the top of the dough with grape seed flour and cover with another cotton dish towel.  Let rise again for about 2 hours.

7. About 30 minutes before you are ready to bake the bread, turn the oven to 500 degrees and place a dutch oven in the oven, with the lid on.  You want the dutch oven to be hot when you place the dough inside.

8. When the dutch oven is good and hot, carefully take the top off and  take the dough and place inside the dutch oven, seam side up.  Shake the pan a couple of times to evenly distribute the dough. Cover and bake for about 30 minutes – I check after 20 minutes (my oven tends to cook hotter).

9.  Remove the lid and bake another 10 – 15 minutes, until golden brown (which is hard to determine with the grape seed flour).

10. Cool on a rack.  The crust will be hard and the inside so soft – yummy!! (Yes, I know it is not on a rack – I did move to one – just forgot to take a photo.)

I have to say this bread was still very yummy and Stella enjoyed it (not the soup that went with it). So this loaf of bread was not as airy inside as the no knead recipe I posted about before (link above) – but I am not sure if it was due to the buttermilk or not.  Using the grape seed flour made the bread look burnt – which is not overly appetizing.  I also found that is did not rise as much and was flatter.  The bottom burned and was quite hard, but again not sure if that was the oven, buttermilk or the grape seed flour.  Back to the experimenting, next batch will be using buttermilk, but dusting with flour.

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