WEEKLY BREAD / NO KNEAD SOURDOUGH

01/24/2014

I bought myself a sourdough starter so I could make sourdough bread at home. I purchased the starter from here. It was very inexpensive and easy to grow into my own healthy supply. For those of you who are unfamiliar with what a sourdough starter is, you can read a little bit about it here.

After feeding and building my starter up, over the course of four days, I was ready to give it a try and make my own sourdough bread. Basically the sourdough starter is used in place of the yeast. This bread was so easy and turned out great on my first try.

No Knead Sourdough Bread

You will need:

3 1/2 cups of all-purpose flour (you can also use, bread flour, wheat, etc.)
1/4 cup sourdough starter
1 1/2 teaspoons kosher salt
1 1/2 cups purified water

In a large bowl mix together your flour and salt. In another bowl, or in a large liquid measuring cup stir your sourdough starter into your water so it dissolves. Next pour your water and starter liquid into your flour mixture and mix well without over mixing. Cover your dough tightly with plastic wrap and set aside to rise for 18 hours.

Heavily flour your work surface, I bought a pastry cloth for this step, but have also put parchment paper on my counter top to avoid a mess. Place your dough in the center of the flour and gently spread it out across your surface a bit. You want to the fold the dough into thirds on top of itself and then in half again until it forms somewhat of a ball. Cover your dough with plastic wrap on your countertop and let it rest for 15 minutes.

For the final proofing stage, transfer your ball of dough into a large, towel lined and floured bowl or heavily floured proofing basket¬†and cover with a kitchen towel. Let it rise for 2 hours. (You can also use a regular bowl sprayed with cooking oil and then floured. You don’t want your dough to stick in this final proofing stage.)

After an hour and a half of rising, pre-heat your oven to 500 degrees and place your french oven, la cloche or other means of baking your bread inside the oven to pre-heat as well. After thirty minutes, carefully remove your hot pot from the oven and gently place your dough inside. I sliced a couple of slits on top of my dough to make it pretty.

Cover your french oven or pot and place it into the oven. Bake for 30 minutes at 500 degrees. After the thirty minutes, remove the lid and reduce your oven temperature to 450. Bake for an additional 15 minutes.

Remove from the oven and place on a cooling rack. Enjoy!

Recipe adapted from here.

You can also try making your own sourdough starter rather than buying one.

Photos by Bleubird.

39 comments

  • jessica

    I would like to make bread…but as I live on my own…I don’t cook as much as I could.should! Have a lovely weekend. x

    http://vodkaandarose.blogspot.co.uk

  • Hannah Faith

    ohh I love sourdough bread. It makes sandwiches so much better! And prettier :)

  • Ashley Kosher

    This is the bread of my dreams. Looks gorgeous and i bet it tastes the same! Bravo!

  • Rebecca

    Even more than the bread itselft, which looks delicious and so beautiful, I love the lightness of your pictures. They’re really refreshing to see after a dark cloudy day! Thank you.

  • Jami

    Wow. That looks amazing. Was it delicious?

  • Juliette Laura

    That bowl is so cool! It makes it look like a finger print!

    xo, Juliette Laura
    http://juliettelaura.blogspot.com

  • Adrienne

    That’s a beautiful bread. My mom would always make sourdough rolls around the holidays. They make great ham sandwiches.

  • Margaret

    There is no need to use purified water or bottled water for that matter. Tap water will do just fine and you won’t see a difference.

    • R

      Not true, actually. When using the wild yeast cultivated in a sourdough starter, tap water will likely inhibit yeast growth and prevent your bread from rising. The trace amounts of chlorine found in almost all tap water is enough to kill a lot of the yeast.

      • OO

        Been using tap for years to maintain my starter, and it is quite healthy. And my bread always has robust spring. Most commercial bakeries also use tap.

  • April

    I’m so glad you did a post on sourdough! I’ve been wanting to make my own for so long, but it was always one of those things that I put off thinking it would be too hard after reading about the starter. After this, I’m definitely going to have to give it a go! :)
    Have a lovely weekend!

  • Rebecca

    looks so delicious! I really need to buy a french oven for baking bread.

  • Jade Sheldon-Burnsed

    Mmm. I can practically smell it…

  • tahsin

    this looks delicious! i’m a sucker for carbs. and the fresher the better!

  • Cathryn

    This bread looks a-mazing!!

    Need to make this!!

  • Kaity

    Mmmm, sourdough is so good! Cultures for Health (http://www.culturesforhealth.com/starter-cultures/sourdough-starter.html) has amazing heirloom starters too. I’m a big fan of fermentation and am going to try my hand at capturing a wild starter for my bread making. I’ve got a batch of roots wine brewing right now from wild fermentation. Loving your weekly bread posts, James.

  • Tracie M.

    Looks beautiful. I am an avid break baker and usually mix the dough in my bread maker, take it out to shape it and let it rise, then bake. I really fell in love with the book, Artisan Bread in Just 5 Minutes a Day. The method is so easy and the bread is phenomenal. It ends up tasting like sourdough without using a starter. But whichever method you use, baking your own bread is so fantastic!

  • julie

    I never ever comment. But I read your blog always, so I thought I should let you know how much I enjoy your blog. Your style of writing….photography. Love it all.

    I LOVE the bread making posts. They went right along with a goal of mine, to become good at cooking one thing.

  • Taylor

    This looks delicious! I’ve been dying to make a sourdough bread for ages now and I’m super excited to try a no-knead one!!

    xoxo
    Taylor

    http://www.welcomehometaylor.com

  • Nicole

    Your loaf looks so beautiful. I didn’t know you could do no-knead sourdough… Did you know that making your own starter is really easy, and it’s a really lovely process too. Now I feel inspired to go turn my oven on!

  • JD

    Love the pattern on the beard too !

  • JD

    Ooops I meant ‘bread’. :)

Leave a Comment

Please be respectful. Bleubird is a place for positivity, inspiration, constructive criticism and healthy debate. Comments are moderated. Those that are deemed inappropriate, including general or self-promotional spam, untruths, offensive or harassing statements, profanity or comments unrelated to the post will be deleted.

All Content © 2014 Bleubird. All Rights Reserved.
Site designed by Jane Reaction + Developed by Brandi Bernoskie