My journey to make my own no kneading grade bread from scratch was painful. It took me 7 days to prepare my sourdough starter and another 2 days to make the bread, but it was worth seeing the end result (((((((Be ready to dedicate 2 all day to do this …)))
If you plan to make sourdough bread every day, you will probably have your starter at room temperature and a regular daily feeding plan. If this is the case, this process only requires 2 days of preparation. However, since I don’t have time to make bread, I keep my starter in the fridge and feed it only once a week (or as needed) and require an additional day of preparation, as I have to take the starter out in advance to bring it to the room temperature for a last feed before I have to start my kneading -dough bread recipe.
This was the schedule that I followed to have my sourdough bread ready to bake on a Saturday morning:
Day 1 (Thursday)
2:00 p.m. – Resuscitation starter
Take the starter out of the fridge to get to the room temperature. Starter will wake up and climb all day.
9:00 p.m. – Feed starters
Food starter in the evening with the maintenance feed recipe mentioned in our column start. This ensures that your output starter is beautiful and strong when you make your no knee Sauerig recipe tomorrow.
Day 2 ((Friday)
9:00 a.m. – prepare the Levain:
- 45g mature starter
- 45g unblemied all -purpose flour
- 45g whole grain flour
- 90 g of warm water (85f)
I followed Joshua WeissmanThe recipe on YouTube for this recipe. Mix everything in a glass with a loose mounted lid and let it ferment for ~ 5 hours or until you are doubled (twice as large (See picture below). I kept my levain in my oven with the light that simulated an ideal evidence of ~ 80f.
1:00 p.m. – Prepare autolysis
Prepare your autolysis. This is a stage in bread production, where you moisturize the flour with water and relax to support gluten development, which will ultimately suffer a better increase in bread. Combine unbleached bread flour, unbleached all -purpose flour and whole grain flour in a large mixing bowl and whisk until the flour are evenly combined. Slowly add the water while mixing the flour by hand to ensure that the entire flour is hydrated, and no dry mild pockets are left behind. The dough will look very shaggy and a little dry. This is okay because it is hydrated over time and we will add a little more water later.
- 273g unblemied bread flour
- 500g of unbleached all -purpose flour
- 175g whole grain flour
- 580 g warm filtered water (90f)
2:00 p.m. – Combine Levain with dough mixture
- Levain mixture
- Dough mixing (from autolysis)
- 18g kosher salt, mixed in 80 g of warm filtered water (90f)
Add the entire Levain to your autolysemic mixture and knead them in my hand. You can wet your hands with a little water to minimize the dough that sticks to your hands and make it easier to work the Levain in the dough. I like to curb it with my fingers (like if you do Focaccia) because I think it’s much easier.
Massage/knead it in the dough for a few minutes until it is well incorporated. Let the dough rest for 30 minutes. You can cover the dough with a tea towel or plastic film to prevent it from drying it out.
2:30 p.m. – Add the remaining salt mixture
- 18g kosher salt, mixed in 80 g of warm filtered water (90f)
Combine 80 g of warm water with 18 g kosher salt, so that the salt dissolves more evenly. Add this mixture from top to your dough and knead it with your hands. The dough will appear wet and sloppy and you will think that you have added too much water. This is normal when you consider that this bread has a fairly high hydration (ie water content).
Take the dough out of your bowl onto an unused work surface and drive with the gluten development with “beating and folding”. This is a place where you continuously hit the dough onto the counter, fold it on yourself, turn and repeat it. I did this for about 4-5 minutes to further strengthen the dough and reduce the gap. You will know when it is finished when the dough has a smooth look, keeps its shape better and overall less wet and sticky. See picture below as a reference.
Let the dough rest for 15 minutes before continuing the next step of the Bulk ferry fermentation process, in which you carry out a number of stretches and wrinkles to strengthen the dough.
2.45 – 7 p.m. – Bulk fermentation With 6 total lines
During the Bulk fermentation process, you have to extend the dough several times at intervals of 15 to 30 minutes. Basically, you will stretch the pages of the dough over yourself to reform a dough ball shape. You have to do this three times – see folding plan below.
- 2:45 p.m. – Fold #1. Rest for 15 minutes.
- 3:00 p.m. – Fold #2. Rest for 15 minutes.
- 3:15 p.m. – Fold #3. Rest for 15 minutes.
- 3:45 p.m. – Fold #4. Rest out for 30 minutes.
- 4:15 p.m. – Fold #5. Rest out for 30 minutes.
- 4:45 p.m. – Fold #6. Rest out for 30 minutes.
7:00 p.m. – Design of the bread
After the mass fermentation was carried out, your dough would have doubled, possibly with air bubbles to display the trapped air. Carefully scratch the dough on a non -floury surface with a bank scrap. Share the dough into 2 and shape it in 2 round balls. Cover with them with a large bowl and let it rest for 15 minutes. Then take out the bowl and let it rest for another 10 minutes so that the skin can dry out a little.
Dust the top of the dough slightly with flour and turn it on the head so that the flour is on the counter and the upper part is sticky. Remove the dough from below and fold it halfway, then fold it in both sides and finally fold the upper half into the middle. They essentially reform the dough into a ball. Push the floor and turn the seam side down and shape the dough into a narrow ball.
Prepare yours Banneton (proof basket) If you have one.
If you don’t have one, you can also use a small pillar with a rice flour dust tea towel. Turn the dough over Seam side up. Place the baskets in a closed plastic bag to prevent the dough from drying and laying in the fridge so that it can be fermented overnight to support the development of taste.
Day 3 (Saturday)
7:00 a.m. – – Preheat the Dutch oven
On the morning of the baking day, preheat the oven to 500 ° F (or as hot as possible) and place their Dutch oven with the lid in the oven in the oven while it preheats and keep it there for 1 hour (they want the Dutch oven to be super hot before baking).
8:00 a.m. – – Bake
When you’re done, take your dough out of the fridge and turn it (seam side down) on a round piece of parchment paper so that it does not stick to the bottom of the pan. Rate the top of the dough if you want to create some cool patterns.
Then let the dough fall quickly (and carefully!) In the hot Dutch oven. Cover with the lid and put the lid in the oven for 20 minutes. This trapped the steam that creates from the bread while baking to build a nice brown crust. Take off the lid after 20 minutes and drop the temperature to 475f. At this point it will have a light brown color.
Bake for another 25 minutes at 475f until it has a nice deep brown color. When it knocks on the bottom of the bread and it sounds hollow, it indicates that it is finished.
**Important** It can be tempting to immediately cut into your freshly baked bread, but it is important that the bread can be rested because the bread from the inside cooks from the remaining heat inside. If you really cut it in, it may still be very rubber -like. Let the bread rest at least an hour (or until it doesn’t feel warm) before cutting into the bread with a bread knife.
