No Knead Sourdough

I love working on new sourdough bread recipes, and will dedicate my entire summer to this. When Eva told me she could not knead the bread dough, I was determined to get the perfect no knead sourdough recipe for her. This is a three day recipe, and step one of a seeded loaf of bread for Mark and Eva.

No Knead Sourdough
No Knead Sourdough
Head straight on to the Recipe For ♥ No Knead Sourdough ♥
Let’s talk about the basics of bread

In the most simplest of terms, all you need to make bread is flour, water, salt, yeast and time. And when making sourdough, the starter replaces the yeast, and time is crucial. The key ingredient is the flour you use as it plays the biggest role in bread making. As sourdough bread is artisanal it is only right to use good quality, unprocessed, unbleached and preservative free flour. And for me, it has to be stone ground.

All about time!

When making sourdough, the longer you leave your bread to ferment, the better. A sourdough starter is a natural yeast and contains naturally occuring lactobacilli. Together, the yeast and the friendly bacteria allow fermentation to take place. Lactobacilli break down the complex carbohydrates found in wheat, and turn them into simple sugars. In turn, the yeast in your starter feeds on these simple sugars. The longer you ferment the dough the more tangy and sour your bread will taste. Hence, we get the term sourdough. And the more acidic the bread is, the easier it is to digest.

Take a look at this inspiring recipe for ♥ No Knead Sourdough ♥ from Lavender and Lime #LavenderAndLime Click To Tweet

No Knead Sourdough

 

Click on the links for conversions and notes.
Print Recipe
5 from 1 vote

No Knead Sourdough

This recipe uses a rye sourdough starter which you make from a standard starter
Recipe Category: Bread
Makes enough for: 1 loaf
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

For the rye starter

  • 70 g active sourdough starter
  • 70 g rye flour
  • 70 g water

For the bread

  • 500 g bread flour, plus extra for dusting
  • 150 g active rye starter
  • 350 g water, plus extra in a spray bottle for sprinkling
  • 11 g fine salt

Method

Day 1:

    For the rye starter

    • Place the sourdough starter, flour and water into a large bowl and whisk to combine
    • Set aside in a warm place until activate

    For the bread

    • Place the flour in a large mixing bowl
    • Weigh out your active rye starter into a mixing bowl, add the water and whisk to combine
    • Make a well in the centre of the flour and pour in the rye starter mix
    • Using your hands gently bring the mixture together to form a dough
    • Cover and set aside for 1 hour
    • Sprinkle the salt on top of the dough and spray a little bit of water onto the salt
    • Gently mix the salt in, until the dough tightens up
    • Cover and place into the fridge for a minimum of 12 and a maximum of 24 hours

    Day 2:

    • Remove the dough from the fridge and do 10 stretch and folds starting at the 12 o’clock position and going clockwise to complete the circle
    • Gently flip the dough over and leave to rest, uncovered, for 30 minutes
    • Tip the dough out onto a lightly floured surface
    • Flour your hands and gently shape the dough into a ball
    • Cover and set aside for 10 minutes
    • Heavily dust a proving basket with flour, then shape your dough into a nice tight ball
    • Place the dough seam side up and dust the top with flour
    • Cover and leave to prove for 1 hour
    • Place into the fridge for a minimum of 8 and a maximum of 12 hours

    Day 3:

    • Remove the dough from the fridge and leave it to prove for 2 hours
    • Place a baking stone (if you have one) into the oven and preheat to 250° Celsius
    • Flour a baker’s peel then gently tip your dough onto the peel
    • Cut two slashes into the top of the dough then slide the dough off the peel onto the baking stone
    • Generously spray the inside of the oven with water and bake for 30 minutes
    • Flip the dough over and bake for a further 25 minutes
    • Remove from the oven and place onto a wire rack to cool completely before slicing
    See the links below for blog posts I published on January 25:

    Lavender and Lime Signature

    Top of Page

    4 thoughts on “No Knead Sourdough

    1. Hi Tandy, it’s nice of you to go to so much trouble to develop this recipe. I know you enjoy doing it 💛

    I would ♥ to hear from you (comments will be visible when I reply)

    This site uses Akismet to reduce spam. Learn how your comment data is processed.