No-knead rustic sourdough bread.

You can have No-knead rustic sourdough bread using 9 ingredients and 12 steps. Here is how you achieve that.

Ingredients of No-knead rustic sourdough bread

  1. It’s 200 g of sourdough starter.
  2. You need 1 tsp of salt.
  3. You need of Spelt variant.
  4. It’s 325 g of spelt flour.
  5. It’s 250 ml of water.
  6. You need of Rye variant.
  7. Prepare 150 g of rye flour.
  8. Prepare 175 g of white flour.
  9. You need 285 ml of water.

No-knead rustic sourdough bread instructions

  1. Mix all the ingredients in a bowl until just incorporated, cover and leave for 6 – 8 hours. The dough should double in size. Don't leave it too long – it will start deflating. The exact time depends on many factors including temperature and humidity in your house, so you'll need to keep checking it the first time..
  2. Feed the remaining sourdough starter with 100 g whole-wheat flour and 100 ml water. Stir, cover and leave in the fridge..
  3. Place a cast-iron pot with lid in the oven, and crank it up to 260°C (245°C for the rye variant)..
  4. Dust your work surface with a generous amount of white flour, and scoop the dough out of the bowl onto it..
  5. Sprinkle the dough with another generous amount of flour on top, and start folding it..
  6. Fold the dough into itself from all sides. Do this repeatedly until you've done at least two full circles..
  7. Dust a kitchen cloth with white flour and flip the dough upside-down onto it, so the smooth surface is facing upwards..
  8. Sprinkle with a bit more flour and cover with the cloth. Let it rest for 30 minutes, while the oven is preheating..
  9. Take the pot out of the oven, uncover, sprinkle with some white flour, and flip the dough upside-down, so that the smooth surface is facing downwards..
  10. Shake the pot a bit if the dough is not in the middle, to make a nice round loaf..
  11. Cover the pot and stick it in the oven for 30 minutes (45 minutes for the rye variant). Then uncover it, set to 200°C, and leave it in for another 15 minutes..
  12. Take the bread out of the pot, and place it on a grill for at least 30 minutes to cool down..

By Debra McCollins

This is my way of life. Cooking Forever!!!

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