No-Knead Sourdough

This was my standard bread for several years in London. I learnt it in BreadAhead.

Day 0: Feed starter

75g water room temperature
75g rye flour
Mix all well, and let it at room temperature covered with a lid but not airtight. 24h in winter, 12h in summer

Day 1: add flour

Starter should be active. Kind of double in size. Best test, it is take a tea spoon of starter and check if it floats in a glass of water
500g strong white flour
320g water room temperature
10g salt
150g starter

  • Mix starter and water well.
  • Add liquid to the flour, mix roughly with the hand or a fork. Not over do it!
  • Wait 1h and then add salt. Push it with wet fingers
  • cover and let it rest in the fridge for 24h

Day 2: Folds

  • Take the dough out of the bridge. Wet your hand and give it a full fold (4 corners)
  • Let it rest 30 minutes
  • Another fold
  • rest 30 minutes
  • Last fold.
  • Tap the dough into a work surface and shape it. Try to get a tight dough.
  • Transfer the dough to a basket that has been cover with semolina to avoid the dough to stick to the basket.
  • Put it in the bridge for 24h

Day 3: Bake

  • Preheat oven at 250C with a tray inside.
  • Take dough out of the oven 5-10m before the oven is ready
  • Once the oven is ready, take the tray out of the oven. Use a bit of semolina.
  • Flip the dough from the basket on the tray. Score it!
  • Put the tray back in the oven.
  • Water spray the oven. Very important for creating the crust!
  • Bake at 250C for 35m aprox.

It was a good bread. I liked it and people who tried it always said good things. But never had the open spring I saw in other breads in bakeries, books and videos.