No-knead rustic sourdough bread
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/
No-knead rustic sourdough bread
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/
Cooking Instructions
- 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.
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