Steps to Prepare Award-winning No-knead rustic sourdough bread - Card template

No-knead rustic sourdough bread. High-quality, Low Carb Baked Products Online. Very Low in Carb, Unmatched Flavor. Large Selection of Delicious Low Carb Baked Products.

Combine all of the ingredients in a large bowl or dough rising bucket with a large spoon or dough whisk until you have a shaggy dough. Cover the bowl with plastic wrap or a damp towel and let rest for an hour. Fold the dough over itself several times, and then let rest for another hour.

Hey everyone, it is Jim, welcome to our recipe site. Today, we're going to make a distinctive dish, no-knead rustic sourdough bread. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

No-knead rustic sourdough bread is one of the most well liked of current trending foods on earth. It's appreciated by millions daily. It's easy, it is fast, it tastes delicious. No-knead rustic sourdough bread is something which I've loved my whole life. They're fine and they look wonderful.

High-quality, Low Carb Baked Products Online. Very Low in Carb, Unmatched Flavor. Large Selection of Delicious Low Carb Baked Products.

To get started with this recipe, we have to prepare a few ingredients. You can have no-knead rustic sourdough bread using 9 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make No-knead rustic sourdough bread:

1. Take 200 g of sourdough starter.
2. Make ready 1 tsp of salt.
3. Take of Spelt variant.
4. Prepare 325 g of spelt flour.
5. Take 250 ml of water.
6. Make ready of Rye variant.
7. Get 150 g of rye flour.
8. Make ready 175 g of white flour.
9. Prepare 285 ml of water.

In a large mixing bowl, stir flours and salt together. In a small bowl mix sourdough starter and water together. Pour the starter water into the flour bowl and mix with a fork until flour is fully incorporated. Stretch the dough, right in the bowl.

Steps to make No-knead rustic sourdough bread:

1. Mix all the ingredients in a bowl until just incorporated, cover and leave for 6 - 8 hours. The dough should double in size. Don't leave it too long - it will start deflating. The exact time depends on many factors including temperature and humidity in your house, so you'll need to keep checking it the first time..
2. Feed the remaining sourdough starter with 100 g whole-wheat flour and 100 ml water. Stir, cover and leave in the fridge..
3. Place a cast-iron pot with lid in the oven, and crank it up to 260°C (245°C for the rye variant)..
4. Dust your work surface with a generous amount of white flour, and scoop the dough out of the bowl onto it..
5. Sprinkle the dough with another generous amount of flour on top, and start folding it..
6. Fold the dough into itself from all sides. Do this repeatedly until you've done at least two full circles..
7. Dust a kitchen cloth with white flour and flip the dough upside-down onto it, so the smooth surface is facing upwards..
8. Sprinkle with a bit more flour and cover with the cloth. Let it rest for 30 minutes, while the oven is preheating..
9. Take the pot out of the oven, uncover, sprinkle with some white flour, and flip the dough upside-down, so that the smooth surface is facing downwards..
10. Shake the pot a bit if the dough is not in the middle, to make a nice round loaf..
11. Cover the pot and stick it in the oven for 30 minutes (45 minutes for the rye variant). Then uncover it, set to 200°C, and leave it in for another 15 minutes..
12. Take the bread out of the pot, and place it on a grill for at least 30 minutes to cool down..

Remove the baked loaf of sourdough bread and let it cool on a wire rack. Note that refrigerating the bread will make it denser and less fluffy. Mix together until the starter is distributed in the water. This is my favorite bread recipe so far. I make it using the Platinum instant sourdough yeast + sourdough culture.

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