My recipe for No Knead Sourdough as adapted from Mark Bittman recipes for Sourdough, and No Knead Bread in How to Cook Everything (I hightly recommend this cook book -- it's my go to cook book). The No Knead Bread is created to Jim Lahey.
1/2 C sourdough starter (recipe below)
1 3/4 C Whole wheat flour
1 3/4 C Bread Flour
2 tsp salt
2 tbs gluten
1 3/4 C Water
- Mix dry ingredients together
- Add starter and water to dry ingredients. Mix to wet. Doesn't have
to be kneaded
- Cover and leave for ~18 hours in warm place (70-80F). In winter I put it in my oven, which I might warm for a moment first.
- Take out and fold it a few times, rest ~15 minutes (rest is optional)
- Shape into a ball. Dust with flour and cover (e.g., saran wrap)
- Let rise ~ 2 hours
- Preheat oven to 500F or higher with covered dutch oven in oven half
an hour before baking
- Carefully slide oven rack out, and dump dough into pot. Cover and
put in oven.
- Bake 30 minutes. After 30 minutes remove lid
- Continue to bake uncovered, 20-30 minutes more until internal
termperature reaches 210 F, or thump bottom sounds hollow
Makes a crusty loaf of sourdough
Sandwidch bread variant:
- Add 2 tbs oil with the water (optional)
- After the first rise (18 hours) Shape as a loaf and place in greased loaf pan (oil spray)
- Bake at 375 F for approximately an hour. Internal temperature should get to 210 F.
Sourdough Starter Maintenance (make starter from starter):
- 1/2 C Starter
- 1/4 C Whole wheat flour
- 1/4 C Bread Flour
- 3/8 C water
- Mix all ingredients
- Leave at room temperature for 12 hours.
- Refrigerate to store
I keep my started in a mason jar. When I make bread I take half my
starter for the bread, and then add the remaining ingredients back
into the mason jar. Occassionally I move to a clean mason jar and wash
the old one. I'm glad to share starter with those I know .
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