Perfect Loaf Sourdough Bread Recipe

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 …

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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.

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