The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Don't be a Bread Hostage

Grigio's picture

Don't be a Bread Hostage

I've seen a few posts here regarding a King Arthur recipe detailed in Don't Be a Bread Hostage which was developed by Maura Brickland and then modified by Martin Philip.  I've used it successfully recently but am thinking of branching out to see how it could be further modified: mixing in black olives or longer time in the fridge.  I'd love to hear from others who have modified the recipe and any Do's or Don't's.  

Above is one of four loaves I made last week using 750g APF, 200g Hard Red from Wildcraft and 50g WWF plus 750g water, 20g S and 100g starter.





MTloaf's picture

I saw this and had to try it and it worked as advertised. I went with the mix in the morning and shape in the evening and then baked the next morning.  I did 35 gr fresh starter15% WW and the rest KAAP at slightly less than 80% hydration. A great way to make bread without a lot of forethought and not have to be hands on during the day. Put a yellow ribbon on it, the hostages are free. 

No hostage

alfanso aka Vito Scoreleone's picture
alfanso aka Vit...

I've railed against being subjected to the clock, pretty much since starting this journey with my first levain.  My method is somewhat different than Martin/Maura's as I will mix with French Folds before a BF.  And I've often used my 100% AP levain straight out of the refrigerator without a refresh.

One time I even used a 3-4 week old unrefreshed levain and the results speak for themselves...

MTloaf's picture

Is history we haven’t read. That goes for a lot of other things like flyfishing or politics or history itself. I think Twain said history doesn’t repeat but it rhymes. Your baguettes look great per usual and the proof is in the pudding:-)
I was intrigued by this recipe not so much for the less waste part but for the small amount of starter used which just so happens to be close to the amount I keep on hand (50gr) in the fridge. I still did my weekly refresh the night before because I wanted to give it my best shot for the first attempt at this. I am still a little leery of using a fallen starter but I may have to get over that. While I still prefer a more hands on approach it was nice to walk away for 12 hours and attend to other things. The bread was good enough to make me want to try it again and experiment with other flours and add ins. 
Hostage crumb
Nice to see your still perusing the pages here even though there is nothing much new under the sun. 

Grigio's picture

Great open crumb!  

SaraMac's picture

I’m glad you posted this, I’m just getting back into sourdoughs and finding it super hard to get everything organized for timing. When I was doing it before I was mostly home, working from the farm. Now I’m a single mom, work full time with two young boys and run a farm as well. This seems a lot easier and also a little more forgiving with the temperature fluctuation in my house. I run a wood stove when I get home in the afternoon and the house will get up to 26 degrees but drops back down to 16 the next day. Will give it a shot today and see how it goes!

Grigio's picture

Let me know.


Another Girl's picture
Another Girl

Hi Grigio. I made this bread – the original version by Maura Brickman – this week and really enjoyed it for its ease and fantastic results. It looks like you made Martin Philips's version and it also looks great. I'll try that one next. It's a really solid formula. Although I didn't use any mix-ins, Martin includes hints for using them further down in his write-up under the heading "Be a Bread Boss." He suggests 20% as a good starting point for additions and recommends a minimum 3-hour soak for seeds/grains/toasted nuts and says no soaking or additional moisture is needed for olives/herbs.

Thanks for calling this formula to our attention!


alcophile's picture

That's a very nice looking loaf. I like that the recipe shows that SD baking can be more forgiving and not so dogmatic.

I haven't made this recipe yet, but I have made King Arthur's Do-Nothing Sourdough Bread. Even though I don't have a direct comparison of the methods, I think the Do-Nothing Sourdough is even more shackle-breaking than this recipe.

There are several reasons I like the Do-Nothing Sourdough:

  • It is >50% WW flour
  • It is hands-off during the BF
  • The only dough manipulation comes at the pre-shape and shaping stage of the method
  • It is all at room temperature as space is a premium in our small fridge
  • I've used it with unfed starter and it seemed to work fine

If you want to have even less effort on a bake, you might want to try that recipe.