Sunday, October 12, 2014

No Knead Sour Dough Bread



This sour dough bread is easy to make and delicious - I make a loaf just about every day and it always turns out good. Sour dough takes longer to rise than commercial yeast so it will take longer to make this bread than if you were to use a yeast based recipe.. However I love that I can make a loaf of bread using only sour dough starter, flour, water, and salt!

I start the culture proof step at about 2:00 in the afternoon the day before I want to bake the bread, I start the dough proof step around 9:00 PM that night, the loaf proof step the next morning between 7:00 and 9:00 AM (just whenever I get around to it) and then I bake my bread around 2:00 to 4:00 that afternoon. Please don’t let the length of time the dough must proof to discourage you – this bread really is easy.

No Knead Sour Dough Bread Recipe
Yields: one loaf

The Culture Proof:
Mix 1 cup fully active starter culture (I keep my starter at 100% hydration) with 1 cup flour and enough water to form a thick pancake batter consistency. (How much water you use will depend on the consistency of your initial sour dough starter. I keep mine thick – at about 100% hydration – so I use about ¾ cup of water). Proof in a medium to large bowl (the mixture will double in size), covered with a dish towel for 6-8 hours at room temperate.

The Dough Proof:
In a large bowl mix together the following:
1 cup fully active culture from the culture proof (be sure to stir the culture before measuring it so you get most of the bubbles out.)
3 cups (440 grams) of all purpose flour (I always weigh mine - See notes for more info)
1 cup water
1 ½ tsp. salt
The consistency should be firm but moist. It probably will be hard to mix and take a bit to incorporate all the flour. Cover the bowl with a dish towel and let sit overnight about 10-12 hours at room temperature.

After proofing overnight the dough will be sticky. Use a plastic spatula to ease the dough onto a lightly floured board or counter. Let rest for 15 minutes to relax the gluten.


Adding slightly more flour if your dough is too sticky (add enough flour that the dough is smooth and doesn’t stick to your fingers) form the dough into a ball. Transfer to a baking container that is lightly greased. I cook my bread in my enameled cast iron dutch oven and I spray it with olive oil. I have used a loaf pan and also a cookie sheet to cook the bread on but I really like the way the bread turns out with it rises and bakes with a lid over it.




The Loaf Proof:
Let dough sit in the baking container at room temperature until doubled in size.


Baking:
Place baking container in a cool oven (with the lid on) and turn oven on to 375 degrees Fahrenheit. For a crunchier crust set timer for 50 minutes as soon as you turn the oven on - after 50 minutes remove lid and bake for 10 more minutes; for a softer but still chewy crust bake for 55 minutes with the lid on. To ensure that the bread is completely cooked in the middle make sure internal temperature is over 190 degrees Fahrenheit (I check it with my meat thermometer). Remove the bread from the pan while still hot.





*NOTE* I recently received a Smart Weigh Pro Pocket Scale to review and I have been using this scale to feed my sour dough start and to make bread. It works wonderful for the job! It is a small scale and only measures to 500 grams but it is accurate down to the tenth of a gram (my old scale wasn't nearly as accurate). This scale will weigh in both ounces and grams as well as in troy ounces (OZT), pennyweight (DWT), carats (CT), and grains (GN). The Pocket Scale only takes two AAA batteries, which I love because most kitchen scales that I found use a 9 volt battery and 9V batteries are expensive. The LCD screen is very bright and easy to read. It has a sleek design (the top is stainless steel) and because it is so small, it is easy to store. It also comes with a plastic cover for storage. I also use the scale to weigh small packages for postage.


PS - Smart Weigh also makes a 2000 gram scale. If my 500 gram scale ever stops working this will be the next one that I purchase :)




I received the Smart Weigh Pro Pocket Scale mentioned above for free using Tomoson.com. I was not obligated to share this product with my readers, I only recommend products or services I use personally and believe will be good for my readers.

9 comments :

  1. I can't tell you how much I love sourdough bread! If I had a loaf of that here right now, it would be gone in 10 minutes!

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  2. This looks amazing without kneading, bread grows really that big? I think it all into the process including active cultures and the temperature - 375 degrees Fahrenheit. I usually set 400-420 and 20 mins in comparison to 50 mins the recipe.

    Fan R @TeddyOutReady

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  3. This looks so good! My Husband loves sourdough bread so I'll have to make this asap :)

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  4. It's so pretty! I would love to try it out!

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  5. I have always loved sour dough bread. I really like the fact that this one is so easy to make.

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  6. I love sourdough bread but have always been to scared to make it. Thank you for shaing this recipe I might give it a try now.

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  7. Interesting. The bread looks wonderful! And frankly I am often not that big a bread eater. I like the cute scale too. It could come in handy.

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  8. Now this is something I would be so interested to give a try.

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  9. Yummmmm. I love making homemade bread and do it often, especially Irish Soda Bread. This sounds amazing and definitely something I am going to try.

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