This sourdough recipe will yield artisan loafs without any kneading. I have combined a no-knead bread technique from the Artisan Bread in Five Minutes a Day by Jeff HertzBerg and Zoe Francois with the ingredients and techniques from a Wild Yeast Blog post on Norwich Sourdough. The Norwich Sourdough inclusion of rye flour gives the loaves an extra bite complimentary to the tangy sourdough, all without ever needing to touch the dough. The hands-on time spent actually paying attention to these loaves is minimal making this recipe a low commitment, but yields delicious results.
The Recipe
Summary
Yield: 2 kg, about two large loaves
Time: 2 days, 45 minutes hands-on time.
Ingredients
Bread Dough
- 900 g all-purpose white flour
- 120 g whole rye flour
- 600 g water at about 74F
- 360 g mature 100% hydration sourdough starter
- 23 g salt
Extra
- 1/4 C rolled oats
Directions
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Mix bread dough ingredients until fully mixed.
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Let rise until doubled in size (about 6 hours at 60$\deg$F)
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Refrigerate dough until 12 hours before you wish to bake.
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Remove 1kg, about half, of the dough. Cloak the dough. Let rise in a floured bowl with the bottom up until doubled in size (about 12 hours at 60$\deg$F).
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Preheat oven and Dutch Oven with lid to 475$\deg$F.
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Remove Dutch Oven. Sprinkle rolled oats in Dutch Oven to cover the bottom. Flip dough out of bowl into Dutch Oven. Cut slashes across top. Put lid on Dutch Oven.
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Remove the lid after 15 minutes, and bake for another 30 minutes or until crust is brown.
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Allow to fully cool.
Photos
