My No Knead Sourdough Method
Link to my sourdough culture that I sell on eBay:
No Knead Sourdough Bread
3.5 cups all-purpose or bread flour,500 g or 18 oz
1 5/8 cups of tepid water, 420 g or 15 oz
100g or 3.5 oz or 1/2 cup ripe sourdough starter
1ΒΌ teaspoons salt
In a large bowl combine the sourdough starter and water mix with a whisk until well mixed.
Add flour and salt mix with a spoon until well combined. Cover with a lid or plastic wrap and allow the dough to rest for at least 12 hours and up to 18 hours at room temperature.
Turn the dough out onto a work surface that has been dusted with flour dust the dough with a small amount of flour . Shape the dough in to a ball.
Place the dough into a proofing basket that has been dusted with flour, smooth side down. If not using a proofing basket you can use a bowl that has been lined with parchment paper. Cover with a tea towel and place in a warm location for two hours to prove. Thirty minutes before the dough has finished proofing pre heat your over and a cast iron Dutch Oven to 450 F or 230 C.
If using the proving basket invert it onto a sheet of parchment paper, slash the surface with a razor blade or very sharp knife and put the dough and parchment paper in the Dutch Over cover and bake for 30 minutes with the cover on and an additional 10 minutes with the cover off. If using a bowl slash the dough surface and place the dough and parchment paper in Dutch Oven and bake as above.
Cool the finished loaf on a wire rack and enjoy.
No Knead Sourdough Bread
3.5 cups all-purpose or bread flour,500 g or 18 oz
1 5/8 cups of tepid water, 420 g or 15 oz
100g or 3.5 oz or 1/2 cup ripe sourdough starter
1ΒΌ teaspoons salt
In a large bowl combine the sourdough starter and water mix with a whisk until well mixed.
Add flour and salt mix with a spoon until well combined. Cover with a lid or plastic wrap and allow the dough to rest for at least 12 hours and up to 18 hours at room temperature.
Turn the dough out onto a work surface that has been dusted with flour dust the dough with a small amount of flour . Shape the dough in to a ball.
Place the dough into a proofing basket that has been dusted with flour, smooth side down. If not using a proofing basket you can use a bowl that has been lined with parchment paper. Cover with a tea towel and place in a warm location for two hours to prove. Thirty minutes before the dough has finished proofing pre heat your over and a cast iron Dutch Oven to 450 F or 230 C.
If using the proving basket invert it onto a sheet of parchment paper, slash the surface with a razor blade or very sharp knife and put the dough and parchment paper in the Dutch Over cover and bake for 30 minutes with the cover on and an additional 10 minutes with the cover off. If using a bowl slash the dough surface and place the dough and parchment paper in Dutch Oven and bake as above.
Cool the finished loaf on a wire rack and enjoy.
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