Recipe: No-Knead Rustic Sourdough

Thursday, February 20, 2014
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This is a no-nonsense white loaf that's still packed with flavor. There's no kneading involved, and it's got a tight enough crumb to make it ideal for sandwiches.

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No-Knead Rustic Sourdough
Adapted from Bread and Companatico
Makes 2 small loaves or 1 large loaf
Total time: 5 hours rising + 40 minutes baking

Ingredients:
  • 500 g fed 100% hydration sourdough starter*
  • 300 g water
  • 600 g unbleached all purpose flour / bread flour
  • 1 teaspoon sugar or honey
  • 1 tbsp sea salt
* Feed your starter the night before, then mix the bread in the morning for a slightly tangy loaf. Feed your starter in the morning, and mix the bread 6 hours later for a mild loaf.

Method:
  1. Mix the sourdough with the water and the sugar in a large bowl.
  2. Add the flours and the salt (last).
  3. Gently mix all ingredients together until all the water is absorbed.mixedDough
  4. Dump the dough into a lightly oiled bowl and seal the bowl with plastic wrap.
  5. Let rise at room temperature until the dough has doubled in size (around 4 hours).
  6. Transfer dough to a lightly floured surface and shape.
  7. Cover the shaped dough with a damp towel or plastic wrap, and let it proof for 1-2 hours at room temperature, or overnight in the fridge.
  8. Preheat oven to 400 degrees.
  9. Slash loaves and bake for 35-40 minutes. 
  10. Optional: To create a crunchier crust, add steam. Put a pan of water in the bottom of the oven, or throw a couple of ice cubes into the bottom of the oven, or spritzing the loaves with water spray bottle. 

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