How to Make No-Knead Sourdough

No-Knead Sourdough

“This was the first sourdough loaf I ever made.”

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I would love more FREE recipes and tips straight to my IN BOX!

I highly recommend this recipe for those just starting out. It is simple to follow and can give you some success under your belt before moving on to more complicated recipes.

Prep Time: 17 hours

Cook Time: 30-40 min

Servings: 1 loaf

Ingredients

• 70 g Sourdough Starter, (1/4 cup)

• 438 g Water, (2 cups minus 2 Tbsp)

• 260 g Whole Wheat Flour,(~ 2 cups)

• 260 g Bread Flour, (~ 2 cups)

• 10 g Sea Salt, (~ 1 1/2 tsp)

Preparation Steps

1. In a large mixing bowl, stir 1/4 cup starter into purified water.

2. Add combined dry ingredients and stir until well incorporated.

3. Two stretch and folds at 15 minute intervals. (Mixing and stretching and folds can be done with your mixer and a dough hook on speed two.)

4. Cover bowl and let sit at room temperature roughly 10-12 hours. In a warm summer kitchen, 6-10 hours may be sufficient. The dough should almost double in size.

5. Shape and place dough in proofing basket dusted with Thai rice flour or almond flour. (Any flour without gluten so the dough won't stick in the basket.)

6. Cover proofing basket and let rise about 1 to 1 1/2 hours. Proofing times can vary quite a bit based mostly on your ambient room temperature. Experience will be your best teacher when it comes to judging when your dough is ready to bake.

7. Preheat your baking vessel to 500ºF for 30 minutes.

8. Bake your dough with the cover on for approximately 17 minutes.

9. Remove baker cover and continue baking an additional 17 minutes.

10. When internal dough temperature reaches 200-210ºF, remove from oven and let cool completely.

11. Consume bread, be happy.

NOTE
If desired, shape and place dough in a loaf pan greased with olive oil. Let the loaf proof further in the pan for 1-1 1/2 hours. Preheat oven to 375. Spritz the loaf with water and let it bake for 38 minutes or until an internal temperature of 200 degrees F. Remove the bread from the oven and brush with butter. Cool on a wire rack for 2 hours before slicing. This bread is simple and forgiving. The perfect loaf to make when you're just getting started. It is a glorious blend of whole wheat and all purpose flours.

Original recipe from Breadtopia.

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