This is how I make my No-knead Sourdough Bread. I have been making sourdough and no-knead bread for many years now but finally decided with being stuck at home during quarantine to combine them. Below is my video watch and hopefully you can make your own amazing crunchy yummy bread.
Sourdough Starter is where you begin. Instead of trying to find some I decided to make mine. I used rye flour to start mine as the yeasts love rye and why not give them the best!
I found my "recipe" for my starter here, Sourdough Starter. It's vey thorough so I'm going to break it down in a shorter format but please go check the original recipe for more information.
It takes 5 days to make a starter that will result in bread. So be prepared to wait a bit for you amazing warm fresh bread.
You can either weigh the flour and water or measure. Weighing is just more accurate.
4 ounces all-purpose flour (3/4 cup plus 2 tablespoons)
4 ounces water (1/2 cup)
-Combine them in a 2-quart glass or plastic container (not metal). Stir well until combined into a thick batter. Keep it loosely covered. I just place a cotton kitchen towel over mine
-Place the container somewhere with a consistent room temperature of 70°F to 75°F. I like the top of the fridge. Don't put it where it gets much hotter. Colder is better. It will take a bit longer but don't cook your starter. Leave it sit for 24 hours.
Now you want to feed the Starter with the same measurements as the start. Every day add another 4 ounces all-purpose flour (3/4 cup + 2 tablespoons) and 4 ounces water (1/2 cup).
Around day 3 you'll start seeing bubbles forming. On day 4 you will start to smell the pungent sourdough smell.
Your starter is ready to use. It should have doubled in bulk since the previous day and look very bubbly. It will be thinner than when you mixed it the day before and smell sour.
No-Knead Bread Recipe
My no-knead bread is from a book I've had for many years, Artisan Bread in Five Minutes a Day. I've had some amazing successes from this book. The rule of thumb is that you replace a package of yeast with a cup of sourdough starter. I don't think it always works for every recipe but it works great for this no-knead recipe. The cooking part I took from the same website where I found the starter recipe. I bake my loaves in a dutch oven.
3 cups lukewarm water
1 cup of sourdough starter or 1 1/2 tablespoons yeast (1 1/2 packets)
1 heaping tablespoon of kosher salt
6 1/2 cups unsifted, unbleached, all-purpose flour
-In a large bowl or tub combine all the ingredients. Mix with a wooden spoon or heavy duty rubber spatula. You may have to use your hands to combine.
-Cover the bowl with a loose top or plastic wrap and let it sit for 2 hours. It will bubble up and grow in size.
-Place bowl in the fridge for at least 3 hours. This can be done overnight.
-Heavily sprinkle flour on a cotton kitchen towel and place it in the bottom of a bowl. Take out half of the dough from the container in the fridge and form into a ball. Place the smooth part of the ball down on the floured towel, sprinkle with flour and cover the ball lightly with towel. Place this bowl in the fridge for 2-4 hours or overnight.
-Now time to cook!! Preheat your oven to 500 degrees F and place a dutch oven inside. Heat the dutch oven for 20 min after your oven comes to temperature.
-Take out your dutch oven. Take the refrigerated ball of dough out of the floured towel bowl and slit the top deeply about 3 times. Place the ball in the hot dutch oven. Cover and place in the oven for 20 min at 500 degrees.
-After 20 min lower the temperature of the oven to 450 degrees F. Do not uncover or open the oven. Bake for another 10 min.
-Now take the lid off the dutch oven and you will see a beautifully risen lightly baked bread. Put the uncovered dutch oven back into the oven and bake for another 20-30 min at 450F.
-Your bread will be dark and should sound hollow on the bottom when done. Take it out and put it on a cutting board to cool. Do not leave it in the dutch oven.
-It's so tempting to want to cut into your loaf but you need to let it rest for at least 30-60 more minutes. It's still cooking inside and that rest time helps the texture in the end.
Hint: I use my timer to keep track during this process. If you don't you might forget that your dough or bread exists.