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Easy Homemade Sourdough Bread | A Basic No Knead Recipe That Gives Amazing Results Every Time | how long is sourdough bread good for | How to cook tips and tricks
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Easy Homemade Sourdough Bread | A Basic No Knead Recipe That Gives Amazing Results Every Time
An outstanding basic no kneed sourdough bread recipe that produces amazing results consistently. This is a “bare bones” recipe to help new bakers understand the process and get to grips with their first loaf without worrying about too much technique.
FULL RECIPE:
Join the email community:
UPDATED VIDEO ANSWERING YOUR MOST COMMON QUESTIONS ABOUT MY NO KNEAD VIDEO:
Sourdough starter video:
Don’t forget to tag me in your bread pictures over at Instagram – @culinary_exploration
Equipment:
Challenger bread pan (new pan I am using):
Banneton / proofing basket (Size – 25cm x 15cm x 8cm):
Bench scraper / dough cutter
UK store:
US store:
Flexible dough / bench scraper:
Scales:
Bread / pizza peel:
Important note!
You need to use a flour with a high protein content to achieve the same results. I am using a non speciality all purpose flour with a protein content of 13.2%
The protein content is very important as it contributes to building the gluten in the bread. You will not have the same result if you use a low protein flour such as 10% or 11%. For this recipe I would not use a flour with a protein content under 12.5%, but would ideally suggest a flour in the region of 13%
You can normally find the protein listed on the side of the bag in the nutritional details
If you use a flour with a lower protein content then you will probably find the dough is very wet and sticky and will not develop the gluten network required to hold the shape.
There is no kneading as time will build the gluten network. There is also no reason to keep folding this dough. The final hydration is 71% and makes for a very manageable bread dough. Please note that dependant on the flour you use the “stickiness” my vary.
My kitchen temp was in the region of 16-18c.
My starter is fed at a ratio of 1:1:1 (Starter / water / flour) and therefore remains at 100% hydration making future recipe calculation easy. The flour is divided into 75% white flour and 25% wholewheat flour. Again, if you have any questions let me know in the comments.
My banneton size: 25cm across the top length, 15cm across the top width, 8cm deep. This was advertised as 500g banneton but for my use I find 750g works best. My recipe works out to 762g which fits perfectly!
Scheduling
You can use the fridge to put the “brakes” on your baking schedule. For example, you could mix your dough at 17.00 and complete through to the end of the bulk ferment before going to bed at 23.00. In this case you could cover your dough well, I normally use a plastic supermarket bag, and then pop it in the fridge overnight. The next day you would let the dough come back to room temperature and the shape and place in the proofing basket.
You can also refrigerate the dough while it is in the proofing basket and hold it overnight. Just remember that you will need to flour your basket very well as the dough may have more of a tendency to stick.
You can bake your dough directly form the fridge with excellent results. There is no need to let it come back to room temperature.
————————————————————-
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how long is sourdough bread good for
An outstanding basic no kneed sourdough bread recipe that produces amazing results consistently. This is a “bare bones” recipe to help new bakers understand the process and get to grips with their first loaf without worrying about too much technique.
FULL RECIPE:
Join the email community:
UPDATED VIDEO ANSWERING YOUR MOST COMMON QUESTIONS ABOUT MY NO KNEAD VIDEO:
Sourdough starter video:
Don’t forget to tag me in your bread pictures over at Instagram – @culinary_exploration
Equipment:
Challenger bread pan (new pan I am using):
Banneton / proofing basket (Size – 25cm x 15cm x 8cm):
Bench scraper / dough cutter
UK store:
US store:
Flexible dough / bench scraper:
Scales:
Bread / pizza peel:
Important note!
You need to use a flour with a high protein content to achieve the same results. I am using a non speciality all purpose flour with a protein content of 13.2%
The protein content is very important as it contributes to building the gluten in the bread. You will not have the same result if you use a low protein flour such as 10% or 11%. For this recipe I would not use a flour with a protein content under 12.5%, but would ideally suggest a flour in the region of 13%
You can normally find the protein listed on the side of the bag in the nutritional details
If you use a flour with a lower protein content then you will probably find the dough is very wet and sticky and will not develop the gluten network required to hold the shape.
There is no kneading as time will build the gluten network. There is also no reason to keep folding this dough. The final hydration is 71% and makes for a very manageable bread dough. Please note that dependant on the flour you use the “stickiness” my vary.
My kitchen temp was in the region of 16-18c.
My starter is fed at a ratio of 1:1:1 (Starter / water / flour) and therefore remains at 100% hydration making future recipe calculation easy. The flour is divided into 75% white flour and 25% wholewheat flour. Again, if you have any questions let me know in the comments.
My banneton size: 25cm across the top length, 15cm across the top width, 8cm deep. This was advertised as 500g banneton but for my use I find 750g works best. My recipe works out to 762g which fits perfectly!
Scheduling
You can use the fridge to put the “brakes” on your baking schedule. For example, you could mix your dough at 17.00 and complete through to the end of the bulk ferment before going to bed at 23.00. In this case you could cover your dough well, I normally use a plastic supermarket bag, and then pop it in the fridge overnight. The next day you would let the dough come back to room temperature and the shape and place in the proofing basket.
You can also refrigerate the dough while it is in the proofing basket and hold it overnight. Just remember that you will need to flour your basket very well as the dough may have more of a tendency to stick.
You can bake your dough directly form the fridge with excellent results. There is no need to let it come back to room temperature.
————————————————————-
As an Amazon Associate I earn from qualifying purchases.
29 Comments
Thanks for watching – A few important notes regarding this recipe follow:
And to everyone who as asked to tag me in their bread pictures – My Instagram is @culinary_exploration
You need to use a flour with a high protein content to achieve the same results. I am using a non speciality all purpose flour with a protein content of 13.2%
The protein content is very important as it contributes to building the gluten in the bread. You will not have the same result if you use a low protein flour such as 10% or 11%. For this recipe I would not use a flour with a protein content under 12.5%, but would ideally suggest a flour in the region of 13%
You can normally find the protein listed on the side of the bag in the nutritional details
If you use a flour with a lower protein content then you will probably find the dough is very wet and sticky and will not develop the gluten network required to hold the shape.
Thanks and take care 🙂
I'm going to make the sourdough bread but i haven't dutch oven, so is it ok to bake in instant pot???
Thank you! You're amazing!
👍💯👏خبز سريع وسهل طريقه العجين المخمر ف البرطمان لو سامحت
can I ask what size banneton everyone is using for this recipe?
How do you make it so it’s not too crunchy
Bread for Life! Beautifully simply done. Nice One. Thanks for this.
The written recipe and your video, verbal recipe is different. Which one is the correct recipe?
I see you have a convection oven. Do you use convection when you bake or can you use it to bake the bread?
Hi. This is amazing. Thank you. No s&f …. Which I do like to do, but keeps me put for quite a while. I have a question. When you do that final shaping and place the dough in the banneton, can you then place it in the fridge to bake the next day? Or will it be over fermented by then. I have all the wholes, the flavor, the color, the blisters… I just don’t have that oven spring down pat. But ultimately, flavor is important to me, and I understand that the slow proofing in the fridge is what does it. But then again. That forms that hard “outer shell” to make scoring easier. Is that what’s hindering my oven spring? Sorry to bother. Can’t seem to find a solution.
Great recipe. It also works when you use a 11.7% protein flour, you just need to add less water than 247g (I used about 230g).
Thank you for making this so simple, I'm going to try your method. I wonder what you think of baking it in a Dutch oven?
So for us Germans, the bread would not pass the quality test! The crust must be extremely crispy, but under no circumstances should it bubble! This costs a lot of flavor and makes the bread less durable, as it is very sensitive to humidity. In addition, you want to smear something on your bread. This is bad if the pores are too thick! We Germans love bread, it feels like we have 10,000 different types of bread, this bread isn't bad, but it's not good either. Here is a German variant that does not have all these quality defects. –> https://www.youtube.com/watch?v=d1X_ZDrfn2U
NO KNEAD SOURDOUGH BREAD 🍞
9 ounces water (247 g)
2 teaspoons sea salt (12 g)
4.5 ounces sourdough starter (128 g) (100% hydrated; fed the starter the night before).
Keep stirring till starter dissolves.
Add:
Scant 3 cups white wheat flour (~2.9 cups) (375 g).
Bring together with your hand, into "sort of a shaggy mess" lol.
Cover with plastic, rest on counter 1-2 hours.
Looks about the same, but gives the flour a chance to get fully hydrated.
Will be sticky. Do NOT add any flour. Gently pull and fold in half over on itself a few times. Turn in a circle, using surface tension from its own inherent stickiness to form a tight ball. 🟡
Cover with plastic in a bowl 🥣 again, leave to bulk proof/ (British = "prove" 😊) 4-5 hours, depending on temp of your kitchen. Warmer = faster.
*Oven with heat off/oven LIGHT turned ON… 💡
Works amazingly well for proofing/proving dough 😊
His dough was much bigger and smoother after 5.5 hours rising in the bowl on the work surface/countertop.
Again, don't add any flour. Gently scoop dough out onto cutting board, careful not to smush out all the air you just spent all that time getting into the dough 😏
Pull gently to stretch, fold in half 4 times.
Dust the crevices of banneton or loaf pan with extra flour. He uses "more flour than you need to", press into crevices with fingertip, then turn pan upside down and shake out the excess.
Gently pull and stretch dough, tucking on itself. "Roll into a sausage" 🌭 that will fit your floured loaf pan or banneton.
Again, no flour on work surface; use stickiness of dough to help roll and tuck into a tighter roll… All while working gently to avoid pressing out the air that has been incorporated into the dough.
Dust your rolled up dough with flour, using your hand to smooth flour over the surface of the dough. Can use bench scraper or large chef's knife (or even a flexible cutting board) to gently lift and roll your dough, so the floured surface rotates downward into the pan or banneton.
Cover again, rest again; "couple of hours". Not looking for it to double in size, just rise further, and to have more energy left. Use fingers to gently release risen dough from upper edges of banneton.
Invert onto a peel or baking sheet with a swift sharp tap. Brush off all excess flour from dough with a pastry brush.
Use a làme or razor blade or very sharp knife blade to slice a relief cut, "confidently, but not too deeply" 😏 along the length of the dough [Làme… French, pronounced "lahm", from Latin “lamina'' (hence the pronunciation), which means 'thin plate'… —> Like laminate. Cool 😊].
Can also make several snips with sharp, preferably pointed scissors. ✂️
Into preheated 480°F oven (250° C), covered with a cloche (dutch oven or roasting pan, or can seal with foil). Bake 20 minutes covered.
Remove cover, reduce heat to 430° F (220° C), bake another 5-10 minutes, depending on preferred browning of finished loaf 🍞
(To bake without a cover: Brush off the excess flour. Mist heavily with spray bottle of water, the dough AND all the walls of the oven. Place small bowl of cold water on the baking sheet with the loaf, or on an oven rack.
Bake 20 min at 480° F. Reduce heat to 430°F, bake another 5-15 minutes, to desired degree of browning. Cool).
Cool on counter 10-15 minutes before slicing (avoid slicing when just out of the oven unless you have a group planning to converge and eat the entire loaf immediately, or steam will escape and bread will rapidly dry out).
Wrap in plastic and store at room temperature (fridge will dry it out).
Can also freeze tightly sealed.
Enjoy 🙂
I’ve been trying a lot of different recipes and techniques, and they all resulted in underproofed or overproofed crumb. I finally understood the problem after listening to your explanation regarding the hydration and protein, which I am deeply thankful about! I followed your recipe this time and my dough is so much better, resulting in better bread. Thank you for sharing!
Thanks for the great video❤️
Between this video and your sourdough calculator, I have made (even if I do say so myself), beautiful bread. This bread has become a regular ritual and I've enjoyed making it as much as eating it. Thank you for taking the time to show and explain your methods I feel very great full and fortunate to have stumbled upon your channel. Cheers
Mine was far too wet, why do you think it is? My starter dough is quite runny?
How can you make a starter dough though?
I've just made it with the 10g protein flour and one day old starter and it turned out pretty good 😀
Just want to thank you. I have been making bread for about a year or so. I have watched so many professionals bake bread. It's been pretty good but not consistent. This technique and recipe are so easy and seem to work everytime to make an outstanding loaf. Thanks again.
I have tried multiple recipes but could not quite get the bread to puff up that much. Can not wait to bake your recipe later today.
I LOVE your videos. They give such confidence. Convinces me, I can do this.
So we need a whole day to make one bread?
Did you move or remodel?
Hi i followed your recipe. After the second proof, my dough is still as sticky as the first time, that is before the first proof. Where could I have done wrong?
Can u use some whole grain in recipe. How can u make it more sour tasting
Hello! I have 3 questions, please..Why do some people make a LEVAIN using the starter and you didn't? Why did you take the cloth out of the Baneton? and Why did you not put in the fridge to proof over night? Thank you
How many hours from start to into the oven? Way to many wait periods for people who work. My starter is ready, and now I see these easy no knead bread recipes all require folding and a day that can be scheduled around wait periods lasting hours. Very disappointing.