{"id":1630,"date":"2024-03-03T11:48:04","date_gmt":"2024-03-03T11:48:04","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=1630"},"modified":"2024-03-03T11:48:04","modified_gmt":"2024-03-03T11:48:04","slug":"no-knead-sourdough","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2024\/03\/03\/no-knead-sourdough\/","title":{"rendered":"No-Knead Sourdough"},"content":{"rendered":"\n<p>This was my standard bread for several years in London. I learnt it in <a href=\"https:\/\/www.breadahead.com\/courses\">BreadAhead<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Day 0: Feed starter<\/h2>\n\n\n\n<p>75g water room temperature<br>75g rye flour<br>Mix all well, and let it at room temperature covered with a lid but not airtight. 24h in winter, 12h in summer<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Day 1:  add flour<\/h2>\n\n\n\n<p>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<br>500g strong white flour<br>320g water room temperature<br>10g salt<br>150g starter<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mix starter and water well.<\/li>\n\n\n\n<li>Add liquid to the flour, mix roughly with the hand or a fork. Not over do it!<\/li>\n\n\n\n<li>Wait 1h and then add salt. Push it with wet fingers<\/li>\n\n\n\n<li>cover and let it rest in the fridge for 24h<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Day 2: Folds<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Take the dough out of the bridge. Wet your hand and give it a full fold (4 corners)<\/li>\n\n\n\n<li>Let it rest 30 minutes<\/li>\n\n\n\n<li>Another fold<\/li>\n\n\n\n<li>rest 30 minutes<\/li>\n\n\n\n<li>Last fold.<\/li>\n\n\n\n<li>Tap the dough into a work surface and shape it. Try to get a tight dough.<\/li>\n\n\n\n<li>Transfer the dough to a basket that has been cover with semolina to avoid the dough to stick to the basket.<\/li>\n\n\n\n<li>Put it in the bridge for 24h<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Day 3: Bake<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Preheat oven at 250C with a tray inside.<\/li>\n\n\n\n<li>Take dough out of the oven 5-10m before the oven is ready<\/li>\n\n\n\n<li>Once the oven is ready, take the tray out of the oven. Use a bit of semolina.<\/li>\n\n\n\n<li>Flip the dough from the basket on the tray. Score it!<\/li>\n\n\n\n<li>Put the tray back in the oven.<\/li>\n\n\n\n<li>Water spray the oven. Very important for creating the crust!<\/li>\n\n\n\n<li>Bake at 250C for 35m aprox.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"761\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2024\/03\/image-1024x761.png\" alt=\"\" class=\"wp-image-1631\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2024\/03\/image-1024x761.png 1024w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2024\/03\/image-300x223.png 300w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2024\/03\/image-768x571.png 768w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2024\/03\/image-1200x892.png 1200w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2024\/03\/image.png 1218w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 1362px) 62vw, 840px\" \/><\/figure>\n\n\n\n<p>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.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This was my standard bread for several years in London. I learnt it in BreadAhead. Day 0: Feed starter 75g water room temperature75g rye flourMix 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 &hellip; <a href=\"https:\/\/blog.thomarite.uk\/index.php\/2024\/03\/03\/no-knead-sourdough\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;No-Knead Sourdough&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1630","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1630","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=1630"}],"version-history":[{"count":1,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1630\/revisions"}],"predecessor-version":[{"id":1632,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1630\/revisions\/1632"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=1630"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=1630"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=1630"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}