EASY NO KNEAD SOURDOUGH BREAD
Equipment
- 1 medium bowl
- 1 cake / bread pan
- parchment paper
- 1 oven safe cup / small pan
- aluminum foil
- 1 large silicone spatula
- 1 measuring cup (if not using scale)
Ingredients
- 225 g active sourdough starter (= 7 oz on cup)
- 220 mL lukewarm water
- 400 g unbleached wheat flour (2½ cups)
- 10 g salt (2 level teaspoons)
- 1 tbsp olive oil optional
- "everything but the bagel spice" optional
- 3 tbsp oat flakes
Instructions
Activate your starter (see QuickStart guide)
- Use 120 g inactive sourdough starter and feed it in a 1:1:1 ratio:120 g inactive starter (= ⅓ cup)120 g lukewarm water (= ½ cup)120 g unbleached flour, whole wheat (= ¾ cup)Combine starter with water, then add flour.Let it rest for 6-10 hours.
Prepare dough
- Combine 225 g active sourdough starter with the water until milky using a silicone spatula.
- Gently add in the flour, salt and if using, the olive oil.
- Use the silicone spatula to combine until even.
- Bunch up the parchment paper and make it wet. Place it in the bread pan.
- Now add the dough and spread it evenly.
- Cut a long line from left to right (about ½ inch deep).
Let dough rest
- Cover with a moist (not wet) cotton or paper towel.
- Let the dough rest 4-10 hours.
Prepare for baking
- With a baking brush add water to the top. Sprinkle "everything but the bagel spice" and the oat flakes on top.
- Cover with aluminum foil.
Baking
- Place an oven safe cup or pan with a cup of water in with the bread while baking.
- Bake at 425℉ (220℃) for 1 hour. Keep covered for the first 45 minutes.
Let cool
- Let bread cool on rack for at least 2-3 hours before cutting into it. (Unless you are planning to eat the whole bread in one sitting). Once the bread is cut into it loses moisture as it still evaporates.
Enjoy
- Enjoy simply with some (vegan) butter and cheese with lettuce. Let the bread speak for itself.
Tried this recipe?Let us know how it was!