Sourdough No Knead Method
The process of making a sourdough leavened no-knead loaf (at least the way I do it) is almost identical to the instant yeast variety. I just substitute 1/4 cup of sourdough starter for the 1/4 tsp. instant yeast.
Of course, working with sourdough can alter things quite a bit depending on how wet you keep your starter and how healthy it is. Some starters are very liquidy and can be poured out of their containers. I keep mine pretty thick. It has to be spooned out of the jar. I go into quite a bit of detail on how I manage my starter in the various related videos.
That said, here’s the most basic recipe that I use quite frequently.
- 1 cup (5 oz.) whole wheat flour
- 2 1/2 cups (11 oz.) white bread flour
- 1 1/2 tsp. salt
- 1 1/2 cups purified water
- 1/4 cup starter
The baking times and all that are the same as the basic no-knead method. So you can easily just watch that video but follow this recipe. I usually bake the bread at 500° for 30 minutes with the lid on and then remove the lid and continue baking for 15 more minutes at 450°.
You might have noticed that there’s a bit of difference between what I say in the video regarding recipe quantities and what’s written. The weights shown are probably more precise, but you should be fine either way as there is a fair amount of leeway in this recipe.
Generally speaking, the wetter your dough the bigger the holes will be, which many people really like. However, a drier dough will make it easier to get the bread to rise while baking, giving you greater “oven spring” and a more spherical loaf versus a pancake. With practice, you’ll get so you can come closer to predicting how your bread will turn out just based on the consistency of the dough when you’re mixing all the ingredients together. You can adjust the amount of water and flour to get the consistency that suits you best.
Many people want to know how to make their bread more sour. Breadtopia reader, Rhine Meyering, enjoys success with this by using just 1/8 cup of sourdough starter and extending the fermentation time by refrigerating the dough. Scroll down this page to his October 7, 2007 post and read what he says. It makes a lot of sense based on my understanding of sourdough baking too.
Also, scroll down (or click link) to Ariela’s post of November 25th, 2007 where she describes her success with the sourdough no knead method using spelt flour. She includes the actual recipe she uses too – very nice.
For more no-knead recipes using sourdough, check out No-Knead Recipe Variations.
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Hi Jackie,
That might help a little. What might help more is prolonging the long proofing time by doing an overnight proof in the fridge and then resuming the proof at room temp the next day.
My sourdough was great except well it wasn’t sour. Do I need to age my starter longer?
Carolyn,
Nevermind my last question about the ampersand. Must be some sort of hypertext conversion. It wasn’t bread related I’m sure. Don’t want to waste any more precious space on this forum. thank, Marianne
Carolyn F.
Hi Carolyn, Once again thanks for the guidance. Always a blessing to learn from someone elses experience.
BTW, what does & mean??? I realy have a lot more to learn about this bread baking
Marianne
Hi Marianne,
When I first tried this, I’d read that the loaves just needed to be “set” so they would hold their shape & not yet brown. I just worked it out by guess & by golly to be ten minutes. (I bake half-size loaves.) Checking the internal temp. I think it’s usually 10 deg. lower than when fully done. But this isn’t science, just my experience. If the loaf starts browning too much during the re-heating, I just put a piece of foil over the top.
Carolyn
Carolyn, If I can ask just one more question about freezing and reheating the loaves.
I’m worried about pulling them out not fully baked.
I make the traditional kneaded loaves, so maybe I am not posting these questions and comments in the right part of this forum.
In the case of baguettes I would be pulling them out after 15 minutes with my oven. Do you use a specific internal temperature as a guideline, or strictly by adjusting the baking time. I guess it’s just trial and error.
Thanks
Marianne
Carolyn F.
thanks Carolyn for the tip on how to deal with frozen loaves. I will write this advice down and use it. I am practising like crazy with these wonderful recipes that Eric has demonstrated, and we can’t eat them fast enough. I find myself giving them to the neighbours and bringing them to family dinners just to use them up so that I can bake some more.
Thanks to Eric and everyone on this forum I am finding a new and wonderful hobby. I love reading all the advice and suggestions.
Marianne
Hi Marianne,
I always bake more than we can use at one time. My solution is to take the loaves out of the oven about 10 minutes early. When they’ve cooled completely I wrap in plastic wrap, then put into a freezer bag and freeze for later. This is my version of Brown & Serve. To use them I thaw in the fridge for about 4-6 hours, then heat at 375-400 for about 20 minutes.
Try a loaf at home some time and adjust as needed. I hope this helps.
Carolyn F.
You “daily fresh loaf” purists are going to vote me off this forum but I have to ask. Does anyone have some advice on freezing and then thawing these loaves.
At our family gatherings we combine efforts and everyone contributes. I would love to introduce the extended family to some of these wonderful recipes, but too many people to bake for the day of the celbration. Any suggestions on baking ahead would be much appreciated.
Marianne
Awesome! Looks like job security to me.
This sourdough NKB turned out FAN-tastic! I am blessed to have a fully-equipped kitchen at my day job office, so I tested out my first sourdough NKB there. Crispy, crackly crust – moist, springy crumb – complex, satisfying sourness – it has it all! I used the breadtopia sourdough starter after 2 days of reviving. I also used the oblong proofing basket with wheat germ. I baked the loaf in a romertopf clay baker. The only thing I forgot to do was cut lines in the top, as you can see where it split open, but this didn’t affect the quality of the loaf. This is a great confidence-building method!
*Click to enlarge
I have been making the NKB for a few years. I have used the enameled and non-enameled pots with success. It doesn’t really matter. I do the last rise with the dough resting on parchment paper. I now longer have any problems getting it into the baking container.
Wil,
.
You’re right. the only way I will find out is to try it. What’s the worst that can happen?…door stop, as Eric always says. If that happens, I’ll dry them and paint them up like they do rocks, and put them in a yard sale
You are so right. different results at different times. Thanks for the comments. Happy Bread making!
Marianne,
The only other suggestion I would have is to experiment. Other than your yeast or starter vigor, I feel an important component of what you are asking is “Time”. Some recipes, such as Bagels get handled a lot and still rise nicely. After a long period of proofing combined with continued handling or knocking down, eventually you will degass and the yeast just will not have anymore food left to give you additional rise. Additionally, what works one day may not work another. Wil
Wil,
thanks for the quick reply . I am going to print out your suggestion and keep it handy. I should have mentioned that I don’t use a no knead method, I enjoy the “hands on” process although I must admit that I use my stand mixer to do most of the work.
I have often wondered if it would be OK to cut the dough into separate pieces right after working it, and when it is set up to rest. That way there would be less handling involved hence less de-gassing. Does anyone have any thoughts on that? Is that a no-no for any reason.
Hi Marianne,
I have done this many times including actually making rolls. Follow Eric’s instructions up to the folding and standing (after your 12 or 18 hr proof). After folding, shaping either a boule or even a batard, let it set the 15 minutes. Use this time to prepare a peel or cookie pan or even your counter with a piece of parchment. Then cut the dough in 2, 3 or 4 equal parts. If batards, just transfer the pieces to the parchment, lightly flour or spray the top of the dough and cover with a piece of wrap or plastic bag. Proof as you normally would, a hour or so. If making little boules, take each piece of dough in your hands and gently pull the skin from the top of the ball down and tuck it under the bottom, just do this rotating the ball around once. Put each shaped ball on the parchment. You will end up with 3 or 4 nice little loves of bread. After proofing, I carefully transfer and arrange the little loves on to a 450d preheated round la cloche. You can also use a baking stone. I use the same oven temps as I do a large loaf. I do check the internal bread temp after 20 mins instead of waiting 30. Ovens are different so you will have to find what works best for you. Hope this helps. Give it a go.
Wil
I’m wondering if somebody could give me some guidance on this.
In shaping I would like to try making small loaves that would feed 4 people at one sitting. I would make a round loaf and cut it into 4 wedges to have with a meal instead of rolls. My question is, after the rise when it comes to shaping you aren’t supposed to knock the dough down too much, but dividing it up will do that. So how long should it sit, after shaping these small round loaves, and how do I adjust the baking time/temp? I have an instant read therm. so I take it that once they reach 190-200 inside they are done.
Hi Sara-Anne — Out of necessity while visiting, I baked my sourdough NKB in plain old loaf pans with NO LIDS, & I was perfectly happy with the results, including the crust. Try it & see what you think. I’m now using cheap foil loaf pans (parchment lined) to bake several loaves at a time. I do the second rise right in the pans & then stick them in a pre-heated oven. 450 works for me.
Baked wonderful first KNB this weekend. Followed instructions, it had to proof 12 hours longer in fridge due unforseen issues – this onloy improved flavour. Used Le Creuset Dutch Oven to bake which was great. However, I need a few cheaper options as I bake 4 at a time. Could I use the black caste iron pots (no enamel)? Does anyone have suggestions as to what I can use to make a rectangular loaf for sandwiches that withstands 500 and has a lid? Could I use commercial bread baking pans and ten with heavy foil to get the crust?
Hey All–I made a beautiful loaf of KNB today! Thanks for the helpful comments and hints. Watching the video was also very helpful. This sourdough KNB is joining the regular lineup at my house!
Katherine
MJ
you could adjust the temp of the oven down. I had to bake my bread at 475/ 450 in our old oven-
I ‘ve had to try a couple differet thigs for the bottoms of my loaves- I raise the rack up and I put a liner similar to a sil pat but it can go up to 500 in the bottom of my La Cloche and bake the bread right on top. The combination of those 2 things has really helped my bread on the bottom.
hth – Margie
Although I followed all directions, the bottom of my sourdough-ww no-knead bread is black, and the edges of the splits on the top are burned, too. I used a Tramontina dutch oven. Any suggestions for my next attempt?
Thanks Eric for introducing me to this meathod of baking bread. Attached is my first effort. In a few weeks of experimenting I will be a pro. It is simplicity at its best. I went out a couple of days ago and purchased an antique Dutch oven at an estate sale for $10.00. My starter is a 4 or 5 year old batch my neice carried back to the states from Alaska. I keep two batches of it going, one I have been feeding with rye flour which I used in this loaf. The rye flour does something for bread flavor. Great meathod. Thanks again
*Click to enlarge
Cool is better – I use Eric’s recipe & method but have learned to bend it a tad to suit my timing and “needs” (or lack there of), I mix it up when I have a moment or feel that we need a new loaf tomorrow. So – if that 18 hours includes a few more hours, it gets tossed in the fridge over night. I’ll take it out a few hours or so before dinner, when I’ll need the oven again, I may have to fold a few times every 20 minutes, (learning thru feel process)
Once you get a FEEL for it, it all works out in the wash.
Hi Katherine,
No need to proof in the oven with a pilot light. 18 hours is way too long in a warm place like that. Proof at room temp for 12-14 hours and cover with plastic and see what happens.
Hi All–
My first attempt at using my new sourdough starter (made at home and very active and bubbly) for bread–I have used it for pancakes and biscuits that turned out really tasty–seems to be going awry. I am using the NKB recipe, and intended letting the dough rise in the oven with just the pilot light for up to 18 hours. I was a bit worried that I had added too much flour; the dough was a bit stiffer than the yeast-based NKB that I have made many times. I used a wet linen napkin to cover the bowl, and had to re-wet it several times throughout the day… The dough was rising and developing some bubbles on top.
When I got up this morning, the napkin had dried out and a crust had formed on top of my dough. Upon peeling the crust off, I found a VERY runny dough–almost a batter–underneath. There was no shaping this mass, though I tried turning it out on a board; it simply ran down the sides onto the counter.
Not being one to give up easily, and hating waste, I put it back in the bowl and added flour to make a stiff dough. Dumped it in a clean bowl and covered it with plastic wrap this time, then the napkin. It is back in the oven with the pilot light for warmth. Can’t tell whether it is rising. I give it a 50-50 chance of becoming bread.
Any comments, hints, advice will be greatly appreciated. Thanks!
Fred,
I try hard to avoid dragging a board out so I fold in the bowl by picking up a portion at the edge with wet fingers and folding over the center. I work around the bowl two or three times. Do this two or three times waiting at least twenty minutes between each ‘fold’. Then I wait 18 hours or more. While I’m at it let me describe my recipe. I use a starter with 125% hydration and use 34 grams (sorry but I started with grams and never got around to changing to oz), 11 g salt, 362 g water and 500 g flour. This gives the same hydration 75% as the basic no-knead. It results in a moderate sour.
Hope this helps
Albert
Albert,
Are you talking about flattening and folding in thirds and then in half? Are you flattening the dough in the bowl? How many times are you doing it?
Thanks for the tip.
Fred
I’ve tried several foldings (with the dough in the bowl) and this improved the height of the loaf considerably. Don’t know whether it is still no-knead but it is more to my liking.
Thanks Linda for the tip, sounds yummy! We have decided to make bagels a special treat, or else we will not be able to get into our shorts this spring. Besides, I want to try a sourdoug version of “Kinklings” next week. Why are things so good, so bad?
Wil
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