NoKnead Sourdough Bread Taste of Artisan from tasteofartisan.com
Description
Sourdough bread is a classic type of bread that is popular for its tangy flavor and chewy texture. Making sourdough bread from scratch can be intimidating, but with this no-fail recipe, you'll be able to make delicious sourdough bread every time.
Prep Time
12-24 hours for sourdough starter 15 minutes for mixing and shaping 2-4 hours for proofing
Cook Time
35-40 minutes
Ingredients
- 1 cup of sourdough starter - 4 cups of bread flour - 1 1/2 cups of warm water - 2 teaspoons of salt
Equipment
- Mixing bowl - Kitchen scale - Measuring cups and spoons - Dutch oven or baking stone - Dough scraper
Method
1. In a large mixing bowl, combine 1 cup of sourdough starter with 1 1/2 cups of warm water. 2. Add 4 cups of bread flour and 2 teaspoons of salt. Mix well until the dough comes together. 3. Knead the dough on a floured surface for 5-10 minutes until it becomes elastic and smooth. 4. Place the dough in a clean, oiled bowl and cover it with a damp towel. Let it sit at room temperature for 12-24 hours, until it has doubled in size. 5. Once the dough has risen, preheat your oven to 450°F. If you're using a Dutch oven, place it in the oven to preheat as well. 6. Shape the dough into a ball or a boule and place it on a floured surface. Let it proof for 2-4 hours, until it has doubled in size again. 7. If you're using a baking stone, transfer the dough onto the stone. If you're using a Dutch oven, carefully transfer the dough into the pot. 8. Score the top of the dough with a sharp knife or a razor blade. 9. Bake the bread in the preheated oven for 35-40 minutes, until it's golden brown and sounds hollow when tapped on the bottom. 10. Let the bread cool on a wire rack before slicing and serving.
Notes
- You can use all-purpose flour instead of bread flour, but the bread won't be as chewy. - You can add herbs, spices, or even cheese to the dough to give it more flavor. - To make the sourdough starter, combine equal parts of flour and water in a jar and let it sit at room temperature for 5-7 days, stirring it every day.
Nutrition Info
One slice of sourdough bread (1/12 of the loaf) contains approximately: - 100 calories - 20g of carbohydrates - 3g of protein - 0g of fat - 1g of fiber
Recipes FAQ
Q: Can I use whole wheat flour instead of bread flour? A: Yes, but the bread will be denser and less chewy. Q: Do I need a Dutch oven to make sourdough bread? A: No, you can use a baking stone or even a regular baking sheet. Q: How do I know if the dough is proofed enough? A: The dough should double in size and feel soft and pillowy to the touch.
Recipe Tips
- Use a kitchen scale to measure the ingredients for accuracy. - Don't rush the proofing process. The longer the dough proofs, the better the flavor and texture. - To make the crust extra crispy, spray the dough with water before baking and/or bake it without a lid for the last 10 minutes.
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