No Knead Sourdough
No Knead Sourdough
I started my starter from scratch using this recipe in May of 2020 during the COVID-19 pandemic, and have been baking with it for over a year, it has been lots of fun. It is so much fun!
Using sourdough may seem daunting at first but it is pretty easy once you get the hang of it.
Ingredients
- 1 cup (227g) ripe (fed) sourdough starter
- 1 3/4 cups (397g) water, lukewarm
- 5 cups (602g) unbleached bread flour
- 1 tablespoon (18g) salt
- 2 teaspoons diastatic malt powder, optional (provides a better color and rise)
Instructions
- About 12 hours before I want to start the dough I feed the starter 4 oz water and 4 oz all-purpose flour both by weight. My starter can be ready to use between 4-8+ hours after feeding. To test the readiness I drop a little starter into some warm water, if it floats it is ready, if it sinks it needs more time.
- Weigh all ingredients
- Combine all the ingredients in a large mixing bowl
- Mix and stir everything together to make a sticky, rough dough. (In stand mixer, beat at medium speed with the paddle attachment for 30 to 60 seconds.)
- Leave the dough in the bucket or 6-quart bowl, cover it with the bucket’s lid or a piece of plastic wrap, and let it rise for 1 hour.
- Gently pick up the dough and fold it over on itself several times, cover it again, and let it rise for another hour.
- Repeat the rising-folding process one more time (for a total of 3 hours), folding it again after the last hour. Then, place the bucket or bowl in the refrigerator, and let the dough rest for 8-14 hours (up to 48)
- When you’re ready to make bread, turn the dough out onto a well-floured work surface, and shape it into a rough ball. Leave the dough seam-side up, cover it, and let it rest on a floured surface for 15 minutes.
- Next, shape the dough to fit the vessel in which you’ll bake it. A large boule (round) for a round baker or Dutch oven.
- Let the loaf warm to room temperature and rise; this should take about 2 1/2 to 3 hours. It won’t appear to rise upwards that much, but will relax and expand.
- Place Dutch Oven on the middle shelf and start preheating the oven to 500°F, for about an hour before you’re ready to bake.
- Just before baking, dust the loaf with a fine coat of flour and use a lame or a sharp knife to make one or several 1/2” deep slashes through its top surface.
- Cover the baker with its lid and place it in the oven. Reduce the oven temperature to 450°F and bake the bread for 45 minutes.
- Remove the cover of the baker and bake the bread for 10 to 15 minutes longer, until the bread is deep golden brown and crusty.
- Remove the bread from the oven and transfer it to a rack to cool completely.
Servings
12
Ready In:
12 hrs 30 min