My 1st Ever Sourdough Bake - No Knead Style
Hello again thefreshloaf community! I've done this a bit backwards, uploading my 1st bake on my second post. I was really excited about that five seed loaf! Anyways, this recipe came from Joshua Weissman on YouTube. His No Knead Beginner Sourdough Bread recipe was the least overwhelming for me. I even followed his schedule to help me out. From my results, I'd say it turned out great and was a huge success for my very first sourdough bake ever! I used, once again, my spouse's months old un-bleached organic white starter. We've just purchased some spelt flour, course rye, finely milled rye, banana flour, and chickpea flour. So excited to get baking!
- 45g mature starter
- 45g unbleached all purpose flour
- 45 g stone ground whole wheat flour
- 90g filtered water at room temperature
- 273g unbleached bread flour
- 500g unbleached all purpose flour
- 175g stone ground whole wheat
- 660g filtered water @ 90-95 degrees F 180g
- mature levain (just use all of your levain splinter that you made seperately)
- 18g fine sea salt
Sample Schedule (just to give you an idea:) 9am Start Levain 2:25 P.M. Begin Autolyse 3:00 P.M. Mix your dough, optionally use rhubaud method. Thank you to Trevor Jay Wilson who taught me that. 3:15 Bulk fermentation begins, performing 2 folds spaced 15 minutes apart, and then one last fold spaced by 30 minutes after the 2nd fold. Totaling at 3 folds. Allow dough to rest for remainder of bulk fermentation. 7:00 P.M. Preshape your loaves. 7:25 P.M. Shape your loaves and place them in their proofing baskets. Place them in plastic bags to prevent drying out, and proof them overnight in the fridge for 14-15 hours. (the next day)9:00 A.M. Preheat oven with your dutch ovens in their from cold, to get them super hot, for one hour. 10:00 A.M. Optionally score, and bake your loaves. Cool them on wire racks.
Thanks for looking! :)