The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No-Knead Sourdough Bread with a new starter

Grant Y's picture
Grant Y

No-Knead Sourdough Bread with a new starter

I made a new sourdough starter a few weeks ago and this was it's inaugural loaf of bread! I went with a no-knead method for this first one instead of my typical bread with stretch and folds. I was going for simplicity on this one and I wanted to make a video about my no-knead process. Below is the video and the process:

Ingredients

KA Bread Flour - 450g

Rye Sourdough Starter 100% hydration - 74g (Was going for 70 but overshot)

Water - 300g

Salt - 10g

 

Video

 

Method

15:00 - Around three o'clock PM I took my new starter out of the fridge, about a tablespoon of starter, and fed it 50g rye flour and 50g water. I used Bob's Red Mill Organic Dark Rye Flour.

21:00 - When the starter had risen and just started to fall a little bit (I caught it past its peak) I mixed all four of my ingredients together until fully incorporated. I covered up the dough with a kitchen towel and let it bulk rise overnight. No stretch and folds or anything.

06:00 - The next morning I shaped the dough into a boule on a floured counter and placed it into a towel-lined bowl. I chose not to use a banneton basket this time, but that's what I usually use. I let the dough proof for two hours at room temperature.

8:00 - Two hours later I transferred the dough to a sheet of parchment paper, scored it, then set it in my dutch oven, which had been preheating to 500°F for 30 minutes. I baked it for 20 minutes with the lid on, then 20 minutes with the lid off.

The bread turned out great for a no-knead loaf! Could definitely have had higher oven spring, and a more open crumb, but I'm content with how this turned out for a no-knead bread. It was delicious and perfect for about three days of toast :)