NO KNEAD SOURDOUGH BREAD RECIPE RECIPES

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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

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.

BETTER-THAN-BAKERY NO-KNEAD SOURDOUGH RECIPE | ALLRECIPES



Better-Than-Bakery No-Knead Sourdough Recipe | Allrecipes image

This crusty, chewy, tangy bread can't be beat. You'll be shocked at how simple it is to create such a professional loaf at home. Glossy, crunchy crust. Resilient, airy crumb. Baking inside a Dutch oven (set in your kitchen oven) does an excellent job simulating the effects of a professional bread oven.

Provided by hrabbot

Categories     Yeast Bread

Total Time 15 hours 25 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 1 round loaf

Number Of Ingredients 5

3 cups room-temperature water
2 ½ teaspoons salt
1 cup sourdough starter
6 cups bread flour
1 tablespoon cornmeal, or more as needed

Steps:

  • Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
  • Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
  • Turn dough on to a well floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
  • Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
  • Carefully remove Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
  • Gently roll dough out of oiled bowl and into the Dutch oven; replace lid.
  • Bake in the oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooking rack to cool completely.

Nutrition Facts : Calories 32.6 calories, CarbohydrateContent 6.4 g, CholesterolContent 0.1 mg, FatContent 0.1 g, FiberContent 0.5 g, ProteinContent 1.4 g, SodiumContent 491.1 mg, SugarContent 0.5 g

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