Easy No Knead Sourdough Flavor Bread Recipe

Low Sodium Artisan Bread and NoKnead! Tasty, …

WEBFeb 26, 2021 · As your Dutch oven preheats, turn dough onto a floured surface and with floured hands, form the dough into a uniform ball. …

Rating: 4.7/5(6)
1. In a large bowl, whisk all the dry ingredients together. Stir in water until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more little air pockets will form.
2. Turn dough ball coating outside in olive oil and cover bowl with towel or grocery bag.
3. Let dough sit at room temperature for anywhere from 8-24 hours. Dough should have bubbles visible and rise a bit. This does not seem to really rise that much so don’t expect it to “double”.
4. When you decide the dough is ready, preheat oven to 450 degrees F. Put your Dutch oven, uncovered, (I put the lid on the shelf below) into the preheated oven for at least 30 minutes.

Preview

See Also:

Show details

Easy NoKnead Sourdough Flavor Bread Recipe King …

WEBPlace the dough in a lightly greased lidded baking crock or Dutch oven, cover it, and let it rise for 60 to 90 minutes, until almost doubled. To …

1. To make the dough: In a large (at least 4-quart) bowl or container, stir and then knead all the ingredients together to make a sticky, cohesive dough.
2. Cover the dough loosely and let it rest at room temperature for 1 hour; you can simply drape a piece of plastic over your bowl or use the lid of your container without sealing it shut.
3. Cover the bowl tightly with a piece of plastic or seal the container with its lid, and refrigerate the dough overnight or for up to three days.
4. To shape the dough: When you’re ready to make bread, transfer the dough to a floured work surface and shape it into a ball.

Preview

See Also:

Show details

NoKnead Sourdough Bread Recipe Baker Bettie

WEBSep 17, 2019 · Mix Dough: In a large mixing bowl, combine 100 grams of ripe starter with 300 grams of water at 90 F (32 C). Mix together until the …

Rating: 4.5/5(179)
1. Feed Starter: About 24 hours before you want to bake your bread, feed 25 grams of starter with 25 grams of whole wheat flour, 50 grams of unbleached all purpose flour, and 75 grams of filtered water at 90 F (32 C).
2. Float Test: 8-10 hours after feeding your starter gently drop a spoonful of starter in a glass of water. If it floats then it is ready to mix your dough. If it doesn't float, give it a bit more time to get active.
3. Mix Dough: In a large mixing bowl, combine 100 grams of ripe starter with 300 grams of water at 90 F (32 C). Mix together until the starter is distributed in the water. Add 500 grams of unbleached all purpose flour or bread flour on top, followed by 10 grams of fine sea salt or kosher salt. Mix all of the ingredients together until the flour is completely saturated. I like to start with a rubber spatula or a bowl scraper, and then use my hands to finish mixing.
4. Bulk Ferment: Cover the dough with plastic wrap, a shower cap, or a damp kitchen towel and let sit at room temperature (68-72 F, 20-22 C) for 10-12 hours until puffy and full of air. If your room is much warmer, reduce the bulk fermentation time by a few hours.

Preview

See Also: Bread Recipes, Sourdough RecipesShow details