NO KNEAD SOURDOUGH ARTISAN BREAD RECIPES

NO KNEAD SOURDOUGH BREAD - BREADTOPIA

No Knead Sourdough Bread - Breadtopia image

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

Ingredients

260g (~2 cups) whole wheat flour
260g (~2 cups) white high protein bread flour
10g (~1 ½ tsp) salt
438g (2 cups minus 2 Tbs) water
70g (¼ cup) sourdough starter

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 BREAD - BREADTOPIA

No Knead Bread - Breadtopia image

The Breadtopia no-knead bread recipe. Create an artisan loaf of bread at home from four ingredients with about ten minutes work.

Provided by Eric Rusch

Prep Time 0 minutes

Cook Time 0 minutes

Yield 1 Loaf

Number Of Ingredients 4

Ingredients

3 cups bread flour (the above video used 1 cup (5 oz.) whole wheat flour and 2 cups (10 1/2 oz.) white bread flour
1/4 tsp. instant yeast
1 1/2 tsp. salt
1 1/2 cups purified or spring water

Steps:

Mix together the dry ingredients.
Mix in water until the water is incorporated.
Cover with plastic and let sit 9-12 hours (see "No Knead Revisited" section below).
Follow video instruction for folding.
Cover loosely with plastic and rest for 15 minutes.
Transfer to well floured towel or proofing basket. Cover with towel and let rise about about 75 minutes (see "No Knead Revisited" section below).
Bake in covered La Cloche or Dutch oven preheated to 500 degrees for 30 minutes.
Remove cover; reduce heat to 450 degrees and bake an additional 15 minutes.
Let cool completely on rack.
Consume bread, be happy.

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