Basic no-knead recipe

There are many resources on how to start a your own Sourdough starter online, so I won't go into details, but once you have one going, treat it like your baby.  Feed it, burp it and know how to put it to sleep.

For the most basic and easiest sourdough bread made at home, you won't needs an expensive machine to mix or have hands and arms like the ones of the incredible hulk.  All you need is a container with a lid, large enough to hold your dough when it doubles in volume.  A fridge, to keep it cold for at least 12 hours.  A digital scale that measures grams, flour, water and salt and of course an oven!  Always use bottled water.  Most municipalities treat their water with bleach, which inhibits the growth of yeast. The use of the word "flour" will be used quite often, seeing it is a bread blog, so know that "flour" is "all purpose" unless otherwise specified. 

The night before preparing your bread dough, feed 40g of your starter with 80g of water and 80g of flour. Place it in a glass jar big enough for it to double.  Mark the jar with an elastic band or marker so you know how much it grew overnight. 

In the morning, your starter should have at least doubled in volume without collapsing.  This means it is ready to get to work. 

No-knead Sourdough

Bread recipe using your starter

500g flour

12g salt

340g water

200g of starter

Mix ingredients just until incorporated.  Do not knead.  Place in large container with lid and cover.  Let stand for 1 hour.  Wet you hands with cold water and fold the dough over itself from all sides.  The dough should be much softer then when first mixed. Cover and let sit 30 minutes.  Wet your hands and fold the dough over itself again.  Repeat the folds 4 times in total.  After the fourth time, place the dough in the fridge for 24 hours. 

Pre-heat your oven to 450F.  remove dough from the fridge and on a floured surface, shape the dough into a round loaf.  Place the loaf upside down in a bowl covered with a tea towel and dusted with rice flour.  Cover and let rest.  Once the oven is hot, invert the dough onto the baking tray.  Slash the loaf with a blade or sharp knife.  Place in oven.  Use a spray bottle to spray the oven with water to create steam OR place some ice cubs in a container in the oven.

Bake about 40 minutes or until golden brown, or 195F internal temperature.

Wait to cool before cutting.

Crumb