My no knead sourdough recipe. 🍞
Tried, tested and adapted over time.
Archived here for future reference purposes.
| Video | URL |
|---|---|
| Sourdough Masterclass - Patrick Ryan | https://www.youtube.com/watch?v=2FVfJTGpXnU |
| No knead Sourdough - Bake with Jack | https://www.youtube.com/watch?v=vmb0wWKITBQ |
| Sourdough recipe - The boy who bakes | https://www.youtube.com/watch?v=NBcIMj3gf74 |
100% hydration, equal quantities of:
- Existing starter
- Rye flour
- Water
| Ingredient | Quantity |
|---|---|
| Starter | 80g |
| Water | 300g |
| Flour (see below) | 400g |
| Table salt | 8g |
| Bread type | Amount | Remarks |
|---|---|---|
| Just right | 100g country grain flour + 300g strong white flour | Delicious combo |
| Half half | 200g wholemeal flour + 200g strong white flour | Healthy? |
| All white | 400g strong white flour | Basic staple, not a lot of depth in flavour |
| Step | Task | Duration until next step |
|---|---|---|
| 1 | Remove starter from the fridge (40g) add 40g rye flour and 40ml water, mix well and keep at room temperature out of the sun. (Protip: Use rubber band to indicate the original volume, see above image) | Wait until volume has doubled (2-6 hours) |
| 2 | Spoon 80g of risen starter into a large mixing bowl, put remaining 40g starter back into the fridge | |
| 3 | Add 300ml water into the same bowl, mix well | |
| 4 | Add 400g flour (see above for types), and 8g of table salt, mix until no dry parts left, cover with lid | Wait 30 minutes |
| 5 | Stretch and fold (12 times), cover with lid | Wait 2 hours |
| 6 | Stretch and fold (4 times), cover with lid | Wait 2 hours |
| 7 | Stretch and fold (4 times), cover with lid | Wait 1 hour |
| 8 | Onto a lightly floured surface, tip out the dough, stretch and fold (4 times) and form into a ball, cover with bowl | Wait 1 hour |
| 9 | Dust lightly with flour, flip over, stretch and fold (4 times) and form into a ball, place ball into a lightly buttered loaf tin, cover with cling film | Straight into fridge or leave out for 1-2 hours to rise a bit more |
| 10 | Put loaf tin into the fridge | Overnight |
| Step | Task | Duration until next step |
|---|---|---|
| 1 | Turn oven on bread baking mode at 240 degrees celcius | Until oven has reached 240 |
| 2 | Take loaf tin out of the fridge, remove cling film, score straight down the middle | |
| 3 | Put loaf tin in the oven, with approx 100ml of water in the bottom oven tray (for steam), close the oven door | 5 minutes |
| 4 | Turn oven down to 190 degrees celcius | 25-30 minutes (until the top is dark brown) |
| 5 | Turn off oven, tip loaf onto a cooling rack | 30 minutes to cool |
| 6 | Enjoy with lashings of Lurpak butter 🤤 |