No knead sourdough bread (makes 2 loaves) - Mon, Jun 22, 2020

Based on a receipe from Jushoua Weissman

Sourdough starter

Day 1

Mix ingredients into clean jar. The solution should be like a less runny pancake batter. Let rest in room temprature with lid on loosely.

Day 2-3

Smell the starter. Note any yeasty or aromatic smells. You will in the future use your nose to gain information about how your starter is doing. Add another batch of the ingredients. It is not important that the amount is exact, the consistency is more important. Make sure to scrape down the sides with the spatula.

Day 4-5

Remove 50% of the starter. The discarded starter can be used for pancakes and other recipes. Add another batch of the ingredients.

Day 5+

You can now keep the starter in the fridge and feed it 12 hours before you want to use it.

Levain

In a bowl, combine 45 g mature starter, 45 g whole wheat flour, 45 g unbleached ap flour, and 90 g room temp water; mix until homogeneous. Cover with a loose lid, plastic wrap, etc. and let ferment for 6 hours at 26 C, or longer in your room is a little cooler. The oven is a good place to keep the dough during frementation.

30 min before levain is done, start autolyse.

Autolyse

In a large bowl, combine 773 g unbleached ap flour and 175 g whole wheat flour. Mix flours together, then add 660 g lukewarm water and mix by hand.

Cover dough with plastic wrap or damp tea towel, then let sit 30 mins (aka rest of levain time) in the same warm place you have your levain.

Bread dough

Once time is up, sprinkle 18 g fine sea salt over autolyse dough, then add levain on top and spread across surface using damp hands.

Wetting hands as necessary so the dough doesn’t stick, use your hands to combine dough with levain on top. Pick it up, squish it, pinch it, whatever you want until it’s fully combined. If prefered, you can do the rhubaud method and scoop and slap the dough in the bowl.

Cover bowl back up with plastic/damp tea towel, and place in warm spot to bulk ferment for 3 to 4 hours.

15 mins into your bulk ferment, fold dough by picking up edge of dough and stretching it into the middle, then turn bowl 90 degrees and repeat until you make it all the way around. Do this again 15 minutes later, and after that 30 minutes later, completing 3 total folds. Then let dough rest untouched for remaining time.

After 3-4 hours, dough should look bubbly and grown in size. Carefully turn out onto unfloured counter, divide in half, then shape each half using hands or floured bench scraper into a smooth ball or whatever shape you prefer.

Cover each ball with upside down bowl and rest 15 mins on counter, then uncover and sit 10 more minutes.

Flour proofing basket (banneton) or tea towel lined bowl and set aside.

Flour top of one dough ball, then carefully flip over so it’s flour side down. Grab bottom of dough (closest to you) and pull/fold into center, then do the same with both sides and the top to make a smooth ball/loaf shape. Flip seam side down, then using pinky fingers drag dough towards you using the friction to smooth surface even more. Repeat with second dough ball.

Gently transfer to floured basket/bowl, seam side up, and put in plastic bag/cover so they don’t dry out. Proof in fridge over night.

Baking

Place dutch oven in oven, then preheat to 260 C for 1 hour.

Once oven and dutch oven are hot, take bread out of fridge, dust surface with flour, and carefully dump loaf from bowl/basket into hot dutch oven. Score loaf using sharp knife/razor - don’t be afraid to make a deep cut!. Put lid on dutch oven and put back into hot oven.

Recipe based on youtube video from Joshua Weissman

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