This past weekend I made a delicious and simple no knead sourdough bread for the first time. It was so simple and easy I couldn’t believe it.
I had sourdough starter that I had fed just two days before in the refrigerator. I had intended to make full on sourdough bread over the weekend but had fed it a few days earlier and time got away from me before I was able to do the long and enduring stretch and fold method Friday and then Saturday.
Saturday afternoon hit and my husband I both really wanted sourdough bread for our meal on Sunday and thought, well shoot, there must be a way to make no knead sourdough bread. and guess what… there is!
No knead sourdough bread is my new go to bread baking method.
I googled and quickly found this recipe from Feastingathome to use as my base. I used it for the ingredients and a relative idea of the process.
Here is what I did and will continue to do in the future
INGREDIENTS AND DIRECTIONS No Knead Sourdough Bread
- I fed my dough a couple days in advance. They say this will give the dough more of a sour taste.
- I took out the dough from the fridge and let come to room temp at least an hour.
- I combined 520 grams bread flour with 12 grams salt in a large mixing bowl.
- I combined 90 grams starter with 385 grams warm water in a mixing cup. Mix well – will look loose and cloudy.
- I then poured in wet ingredients into dry ingredients and mixed well with a wooden spoon for 2 minutes. The result should be a shaggy dough.
- Let rest for 15 minutes.
- Fold and stretch 8 times.
- Let rest for 15 minutes
- Fold and stretch 8 times
- Let rest 15 minutes.
- I then placed into a Banneton basket and covered with a wet towel.
- I let rest on the counter or in a draft free place with the wet towel on top over night.
- When I woke up the next morning I turned the oven on to 425 Degrees Fahrenheit with a bowl of water in the oven to steam as the bread baked.
- I took the bread and placed it onto a tray with a nonstick mat. We cut minority on top with a seated knife.
- I baked at 425 for 10 minutes then dropped the temperature to 400 Degrees Fahrenheit for an additional 15 minutes.
- I took out of the oven and immediately placed bread onto a cooling rack.
- Wait at least an hour before serving
I really like how this no knead sourdough turned out. In a pinch this is a fantastic recipe. I will continue to do the long sourdough process when I intend to make large batches. However, this process is such a time saver! I highly recommend this recipe.
I fed my starter again and it really came alive. It was happy, happy, happy.
Have you ever baked your own bread or your own sourdough bread? The process is so rewarding.
If you enjoyed today’s post the following articles might interest you as well:
Brianna’s Sourdough Chronicles – Francesca
I also have a youtube channel, which you can find by clicking THIS link
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