No Knead Sourdough
From Brooklyn Sourdough.
Servings 12 slices
Calories 185kcal
Ingredients
- 80 g Whole Wheat Flour
- 320 g Bread Flour
- 272 ml Water
- 240 g Starter
- 8 g Salt
Instructions
Day 1
- Autolyse. Combine all the flours and the water, mix, and let stand covered at least 30 minutes.
- Mix the starter into the flour and water mixture, and let sit another 30 minutes. (you probably wan't to feed / replenish your starter after taking the 240 grams)
- Sprinkle the salt on top and fold and pincer it in. Let set, covered, for 1 hour.
- Perform 3 stretch and folds of the dough, 1 ever 30 minutes, for 90 minutes. Let sit another 30 minutes when done.
- Flour (with rice flour or something low in gluten) a banneton. Place the loaf in the banneton. Leave to rise in the fridge, covered, for 12-20 hours. (I just baked when convenient the next day, which was about 17 hours)
Day 2 (Baking)
- Place a dutch oven in the oven and preheat to 500F.
- Turn the dough out onto parchment paper that you have sprayed with some water.
- Score the loaf as you'd like, if you'd like.
- Using the parchment to lift the dough, carefully place it in the preheated dutch oven.
- Lower the oven to 450F and bake, covered, for 30 minutes.
- Remove lid and cook another 15 minutes.
- Carefully remove from the dutch oven, discard the paper, and let cool as long as you can stand.