NO KNEAD SOURDOUGH BREAD - BREADTOPIA
Our original contribution to the no-knead bread revolution: substitute live sourdough starter for instant yeast to create the ultimate no knead artisan bread loaf.
Provided by Eric Rusch
Total Time 49 minutes
Prep Time 15 minutes
Cook Time 34 minutes
Yield 1 loaf
Number Of Ingredients 5
Steps:
- In a large mixing bowl, stir 1/4 cup starter into purified water.
- Add combined dry ingredients and stir until well incorporated.
- Two stretch and folds at 15 minute intervals.
- 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.
- Follow video instruction for coil folding and placing dough in well floured proofing basket.
- 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.
- Preheat your baking vessel to 500ºF for 30 minutes.
- Bake your dough with the cover on for approximately 17 minutes.
- Remove baker cover and continue baking an additional 17 minutes.
- When internal dough temperature reaches 200-210ºF, remove from oven and let cool completely.
- Consume bread, be happy.
NO KNEAD SOURDOUGH BREAD – BREADTOPIA
Our original contribution to the no-knead bread revolution: substitute live sourdough starter for instant yeast to create the ultimate no knead artisan bread loaf.
Provided by Eric Rusch
Total Time 49 minutes
Prep Time 15 minutes
Cook Time 34 minutes
Yield 1 loaf
Number Of Ingredients 5
Steps:
- In a large mixing bowl, stir 1/4 cup starter into purified water.
- Add combined dry ingredients and stir until well incorporated.
- Two stretch and folds at 15 minute intervals.
- 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.
- Follow video instruction for coil folding and placing dough in well floured proofing basket.
- 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.
- Preheat your baking vessel to 500ºF for 30 minutes.
- Bake your dough with the cover on for approximately 17 minutes.
- Remove baker cover and continue baking an additional 17 minutes.
- When internal dough temperature reaches 200-210ºF, remove from oven and let cool completely.
- Consume bread, be happy.
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