No-Knead Sourdough Bread

Ingredients

• 300 g Bread Flour (high protein, for structure)
• 200 g Whole Wheat Flour (adds flavor and nutrition)
• 350 g Water (lukewarm (about 25°C) for autolyse)
• 100 g Active Sourdough Starter (100% hydration, fed 4‑6 hours before use)
• 10 g Salt (fine sea salt)

Instructions

1. Combine Flours

   In a large mixing bowl, whisk together the bread flour and whole‑wheat flour until evenly blended.

   Time: PT5M

2. Add Water (Autolyse)

   Add the lukewarm water to the flour mixture and stir until no dry spots remain. Cover the bowl and let rest for 1 hour.

   Time: PT1H

3. Incorporate Starter

   Add the active sourdough starter to the autolysed dough and mix thoroughly with the stand mixer on low speed for 2 minutes.

   Time: PT2M

4. First Mixing

   Increase mixer speed to medium and beat the dough for 3 minutes to develop initial gluten.

   Time: PT3M

5. Rest (First Bulk Fermentation)

   Cover the bowl and let the dough rest for 30 minutes.

   Time: PT30M

6. Add Salt Water

   Dissolve the salt in a small amount of water, pour into the dough, and mix for 2 minutes.

   Time: PT2M

7. Second Mixing

   Beat the dough with the mixer for 5 minutes on medium speed.

   Time: PT5M

8. Rest (Second Bulk Fermentation)

   Cover and let the dough rest for 40 minutes.

   Time: PT40M

9. Stretch and Fold

   Perform a stretch‑and‑fold: lift one side of the dough, stretch upward, then fold over the center. Repeat on all four sides.

   Time: PT5M

10. Rest After Fold

    Cover and rest for another 40 minutes.

    Time: PT40M

11. Coil Fold

    Turn the dough onto the bench, coil‑fold it by rolling it into a log and folding it back onto itself four times.

    Time: PT5M

12. Long Rest

    Cover and let the dough rest for 90 minutes to complete bulk fermentation.

    Time: PT1H30M

13. Pre‑Shape and Refrigerate

    Place a clean cloth in the wicker basket, shape the dough gently into a round, set it in the basket, sprinkle a thin layer of flour, then cover with a nylon bag and refrigerate overnight (≈12 hours).

    Time: PT12H

14. Prepare for Baking

    The next day, gently turn the dough onto a parchment‑lined baking tray, make a shallow surface cut (score) with a razor blade, and lightly spray the surface with water.

    Time: PT5M

15. First Bake (Steam Phase)

    Place the tray in a pre‑heated oven and bake for 20 minutes at 250°C (470°F) with the fan on and a pan of water for steam.

    Time: PT20M

    Temperature: 250°C

16. Second Bake (Finish)

    Reduce the oven temperature to 200°C (390°F), turn off the fan, and bake for an additional 15 minutes until the crust is deep golden and the loaf sounds hollow when tapped.

    Time: PT15M

    Temperature: 200°C

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

38 g

Fat

1 g

Fiber

4 g