The Easiest No Knead Sourdough Recipe
This Step by Step Sourdough is so straight forward. All you need is a little patience and time! It uses a coil fold to create its structure.
Prep Time 25 minutes
Cook Time 45 minutes
Proofing Time 15 hours
Servings 8 people
- 460 grams strong white flour
- 330 ml water
- 1 tsp salt
- 150 grams active starter (at 100% hydration)
Take your sourdough starter and feed it in a fresh jar at a ratio of 1:2:2. This means 1 part starter, 2 parts fresh flour and 2 parts water. Measured in weight. For this bread recipe you can measure out 65g starter, 130g flour and 130g water and mix this well in a clean jar. Leave it to rise in a warm place. If your starter is active enough it should double within 6-8 hours and then it's ready to use. Whatever starter you have left over can be fed fresh flour and water and placed back in the refrigerator ready for the next bake.
In a large bowl combine the flour and water into a rough dough and let it sit for 1-3 hours to hydrate.
Add in the doubled sourdough starter and the salt and combine together using wet hands, into a sticky dough. Place in a glass or ceramic dish.
Over the next three hours, stretch and fold this dough every 30 minutes, using a coil fold (see video.) Always use wet hands. It is normal for your dough to stretch back out after each fold.
Now leave the dough on the bench to sit for another 1-4 hours until it has bulked out by 50%.
Line a banneton basket (or other bowl) with a towel and flour it well.
Tip your dough out carefully on a very lightly floured work surface and gently form it into a rectangle. Take care at this shaping stage to not squash the dough too much and lose all the gases that have been forming. Watch the short video above on shaping to see how to shape as written instructions are very hard to decipher. I have tried to explain them here: Take the bottom third of the dough and fold it up so it meets the middle. Take the right bottom side of the dough and fold it to meet the middle. Then take the left bottom side of the dough and fold it to meet the middle. Then take the top third of the dough and bring it down to meet the bottom. Now you have a sort of ball shape. Now you can stitch it grabbing a little bit of dough from the top left and a little from the top right and bring them together to meet in the middle. Carry on doing this down the length of the dough. When you get the bottom, grab a flap of dough and carry it up over top of the stitched dough to meet at the top. This will again create a sort of ball. Now gently grab this ball and roll it gently towards you on the bench. This will create some surface tension. All the while, take care not to de-gas your dough too much. Place in the floured bowel or basket, smooth side down.
Cover with a damp or floured tea towel and place in the refrigerator for 8-20 hours.
Flour the bottom of the pot or baking paper. Flip the dough out of the basket and brush with flour (flour is optional). Score the dough using a razor blade or very sharp knife.
Bake in the pot covered with the lid for 20- 35 minutes.I find that cast iron pots hold the heat very well and don't need quite as long as a stainless steel pot. Remove the lid and bake uncovered for 15-20 minutes more depending on your preference.
Let the sourdough cool before slicing.
Calories: 243kcal | Carbohydrates: 51g | Protein: 6.9g | Fat: 0.7g | Saturated Fat: 0.1g | Sodium: 292mg | Potassium: 72mg | Fiber: 1.8g | Sugar: 0.2g | Calcium: 10mg | Iron: 3.1mg