No-knead rustic sourdough bread

Name: No-knead rustic sourdough bread
Total time: 7200 s
Cuisine: British
Ingredients: 200 g sourdough starter; 1 tsp salt; 175 g wholegrain spelt flour; 100 g white flour; 250 ml water; 150 g rye flour; 175 g white flour; 285 ml water

Jure Merhar @jure

This bread takes a bit of planning ahead, but requires no kneading and virtually no effort to prepare. What you get out is a crunchy rustic crust, and a delicious loaf of homemade bread.

I've tried this with many different types of flour and I like it best with spelt flour. Generally though, the better the flour, the better the bread. If the flour you're using contains lots of bran (= wholegrain), you might want to mix it with a bit of white flour to get a better texture.

Source: https://thestonesoup.com/blog/2010/10/11/rustic-sourdough-the-secret-to-making-amazing-bread-at-home-5-ingredients-simple-baking/

This bread takes a bit of planning ahead, but requires no kneading and virtually no effort to prepare. What you get out is a crunchy rustic crust, and a delicious loaf of homemade bread.

Source: https://thestonesoup.com/blog/2010/10/11/rustic-sourdough-the-secret-to-making-amazing-bread-at-home-5-ingredients-simple-baking/

Jure Merhar @jure

This bread takes a bit of planning ahead, but requires no kneading and virtually no effort to prepare. What you get out is a crunchy rustic crust, and a delicious loaf of homemade bread.

Source: https://thestonesoup.com/blog/2010/10/11/rustic-sourdough-the-secret-to-making-amazing-bread-at-home-5-ingredients-simple-baking/

This bread takes a bit of planning ahead, but requires no kneading and virtually no effort to prepare. What you get out is a crunchy rustic crust, and a delicious loaf of homemade bread.

Source: https://thestonesoup.com/blog/2010/10/11/rustic-sourdough-the-secret-to-making-amazing-bread-at-home-5-ingredients-simple-baking/

Saved

Ingredients

2 hrs

200 gsourdough starter
1 tspsalt
Spelt variant
175 gwholegrain spelt flour
100 gwhite flour
250 mlwater
Rye variant
150 grye flour
175 gwhite flour
285 mlwater

Saved

Steps

2 hrs

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 rounds.
7

Dust a kitchen cloth with white flour and flip the dough upside-down onto it, so the smooth surface is facing upwards.
8

Dust the loaf 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, 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 centre, 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 mesh for at least 30 minutes to cool down.