This is a new discovery for me. No knead sourdough bread saves so much time and effort! Process is super easy and smooth. See below.
- 270g bread flour (90%)
- 30g stone ground whole wheat flour (10%)
- 228g water (76%)
- 60g starter (20%)
- 6g salt (2%)
- 9 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 8-10 hours until starter reaches its peak (at least triples in volume).
- Learn how to make starter from scratch here.
- 8 am mix all water with sourdough starter and salt add flour, mix everything with spoon (just to keep your hands clean:) cover with plastic, let it rest 1 hour for autolyse.
- During the autolyse process, flour absorbs water, becoming fully hydrated. This activates gluten development.
- Keep the dough in a warm place in your kitchen at 74-78F.
- 9 am 1st stretch and fold or coil fold, dough will look lumpy, but very obedient and not sticky. With each fold the dough will become more elastic and smooth. Round the dough, cover and let rest for 30 min at 74-78F.
- 9.30 am 2nd stretch and fold or coil fold, round, cover, let it rest for 1 hour at 74-78F.
- 10.30 am 3rd stretch and fold or coil fold, cover, let it rest 1 hour at 74-78F.
- 11.30 am 4th stretch and fold or coil fold, cover and let it proof untouched for 1 hour.
Note: If the dough isn’t proofed enough (didn’t rise 50% or more), perform the 5th stretch and fold or coil fold, and let it rest for 1 extra hour untouched.
- 12.30 pm Transfer the dough on to a work surface and dust its top with flour. Flip the dough over so the floured sides face down.
- Fold the dough onto itself so the flour on the surface remains entirely on the outside of the loaf. This will become the crust.
- Place the dough round on a work surface and let it rest for 30 minutes uncovered.
- 1 pm Dust the dough with whole wheat flour. Use a dough scraper to flip it over on to a work surface so the floured sides face down.
- Starting at the side closest to you, pull the right 2 corners of the dough to the left, then fold them up into half of the dough. Repeat this action on the left side too.
- Finally, roll the dough. Shape it into a smooth, taut roll.
- Transfer the roll, seam side up, to a prepared proofing basket (loaf pan with kitchen towel)
- Cover it with plastic and return the dough to the 80F (27C) environment for 15 minutes.
- Then transfer the dough to rise for 14-24 hours in the refrigerator.
- Preheat your oven to 500 F, place a cast iron pan with the lid inside for 45 min -1 hour.
- Remove the dough from the fridge.
- Flip it over on a parchment paper, score it with a sharp knife or a scoring lame.
- Transfer on to the hot cast iron pan, cover with the lid (to create steam for a beautiful and crusty crumb).
- Bake at 500F for 15 min with lid on.
- Remove the lid, lower the temperature to 450F.
- Bake for 20 more minutes until golden brown.
Let it cool for 2 hours and enjoy.