* Exported from MasterCook *
Bread, No-knead Sourdough
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
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227 g sourdough starter -- (1C or 8 oz)
397 g lukewarm water -- (1 3/4C or 14 oz)
602 g Unbleached Bread Flour -- (5C or 21 1/4 oz)
18 g salt -- (1T or 5/8 oz)
2 teaspoons diastatic malt powder -- optional
Add diastatic malt powder for a more golden color and stronger rise.
Characterized by its crusty, chewy texture, robust sourdough flavor,
and rich golden color, this sourdough loaf has become a favorite in
our test kitchen. It relies entirely on its starter for leavening;
but with an active, bubbly starter, a little bit of patience, and
minimal effort, you'll be amazed by this stunning, delicious loaf.
PREP: 20 mins.
BAKE: 55 mins. to 60 mins.
TOTAL: 12:35
YIELD: 1 large loaf
Weigh your flour; you'll find its weight by toggling to ounces or
grams at the top of the ingredient section above. Or measure it by
gently spooning it into a cup, then sweeping off any excess.
Combine all the ingredients in a large mixing bowl, or a large
(6-quart) food-safe plastic bucket.
Mix and stir everything together to make a sticky, rough dough. If
you have a stand mixer, beat at medium speed with the paddle
attachment for 30 to 60 seconds. If you don't have a mixer, just stir
with a big spoon or dough whisk until everything is combined.
Leave the dough in the bucket or 6-quart bowl, cover it with the
bucket's lid or a piece of plastic wrap, and let it rise for 1 hour.
Gently pick up the dough and fold it over on itself several times,
cover it again, and let it rise for another hour.
Repeat the rising-folding process one more time (for a total of 3
hours), folding it again after the last hour. Then, place the bucket
or bowl in the refrigerator, and let the dough rest for at least 8
hours (or up to 48 hours).
When you're ready to make bread, turn the dough out onto a
well-floured work surface, and shape it into a rough ball. Leave the
dough seam-side up, cover it, and let it rest on a floured surface
for 15 minutes.
Next, shape the dough to fit the vessel in which you'll bake it: a
13" log for a long covered baker, such as our glazed long covered
baker; or a large boule (round) for a round baker or Dutch oven, such
as our bread baking crock. Place the shaped dough into the
lightly-greased or semolina-dusted base of the baker and cover it with the lid.
Let the loaf warm to room temperature and rise; this should take
about 2 1/2 to 3 hours. It won't appear to rise upwards that much,
but will relax and expand.
With a rack positioned in the middle, start preheating the oven to
500F one hour before you're ready to bake.
Just before baking, dust the loaf with a fine coat of flour and use a
lame or a sharp knife to make one or several 1/2" deep slashes
through its top surface. If you're baking a long loaf, one arched
slash down the loaf lengthwise is nice, or if baking a round, a
crosshatch or crisscross pattern works well.
Cover the baker with its lid and place it in the oven. Reduce the
oven temperature to 450F and bake the bread for 45 minutes.
Remove the cover of the baker and bake the bread for 10 to 15 minutes
longer, until the bread is deep golden brown and crusty, and a
digital thermometer inserted into the center of the loaf reads at least 210F.
Remove the bread from the oven and transfer it to a rack to cool completely.
Store leftover bread in a plastic bag at room temperature for several
days; freeze for longer storage.
Review: Great recipe, so easy to follow. I let the dough ferment in
fridge for 18 hours before the final rise and it was perfect with the
best oven spring I've ever gotten with a sourdough loaf. I shaped
mine following a KA video for shaping dough and did the final
proofing using a round banneton. Will be my go-to recipe for sourdough.
Review: AWESOME ! Was my first time making sourdough bread, and my
husband and friends loved it.
Review: As others have noted, you really need parchment paper for
this one. I used a glazed ceramic dutch oven. I also added Maldon's
sea salt flakes on top.
Recipe: Really great recipe. Followed exactly except no malt powder.
Bread has great crumb and a nice crisp crust.
S(Internet address):
"https://www.kingarthurflour.com/recipes/no-knead-sourdough-bread-recipe";
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Per Serving (excluding unknown items): 187 Calories; 1g Fat (3.7%
calories from fat); 6g Protein; 38g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 438mg Sodium. Exchanges: 2 1/2 Grain(Starch).
NOTES : 2019 - 0127