No-Knead Sourdough Bread
How to make
Start by mixing together the sourdough starter, the water and the flours in a large bowl and stir gently until thoroughly combined. Let the dough rest for 20 - 30 minutes. (This process is called autolyse).
Add the sea salt to the mixture and mix with your hands until the salt is completely incorporate into the dough. Cover the bowl and let the dough ferment for 2 hours.
During bulk rise, you can perform some ‘stretch & folds’ to strengthen the dough. You can do it twice at 30 minute intervals during the first hour. To do so, leave the dough in your bowl, and with wet hands take a portion of the dough, stretch it upwards and then fold it over itself. Then, rotate the bowl and repeat this 2-3 times until you have come full circle.
Let the dough rest the final hour. When it has almost doubled in size, stretch, fold, and shape gently into a nice round ball.
Place the dough in a proofing basket or a large bowl with a cloth underneath sprinkled with flour.
Let the loaf proof for 1-2 hours (or overnight in the fridge).
At least 45 minutes before you plan to bake the loaf, preheat the oven to 250 degrees C. You can score your dough with a sharp knife or a blade if you like.
If you have a cast iron at home put loaf inside and bake for 20 min with the lid on, then take off the lid, at and cook for another 20 min at 230 degrees C.
If you dont have a cast iron, put your loaf into a tray lined with some parchment paper and carefully add 4-5 ice cubes at the bottom of the oven to create some steam and immediately close the door. This helps to have a nice and crunchy crust.
When done, the loaf should sound hollow when thumped on the bottom. Remove the loaf to a wire rack to cool completely before slicing and serving.
- 200g sourdough starter (well fed the evening before)
- 250g all-purpose flour
- 200g whole grain rye flour
- 275g Water
- 10g unrefined sea salt