THE BEST NOKNEAD SOURDOUGH BREAD | Amazing Results Every Time

Tired of recipes that don't work? No more. You will learn how to make amazing noknead sourdough bread from start to finish. We will be covering all the steps in detail. I am walking you through the whole process from feeding your sourdough to the actual baking. It is important that your starter is very healthy, as you need maximum fermentation activity in a short period of time.

It was my first attempt, have a look for yourself and please give me some feedback too.

We will be baking one of them on a stone, the other one in a dutch oven. Same dough, just one parameter changed.

Recipe:
- 500 grams of flour per loaf
- 325 grams of water per loaf (65%)
- 100 grams of sourdough starter per loaf (20%)
- 10 grams of salt per loaf (2%)

Since we do not knead the dough as much we are extending the autolysis at the start for an hour and a half. Overall fermentation time was 5 hours and then another 2 hours proofing at room temperature and then another 2 hours in the fridge.

Flour I am using:
Blog article on different flours in Germany: https://thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora
Mulino Padano 15% protein: https://thbrco.io/mulino-flour
Strong whole wheat flour: https://thbrco.io/whole-wheat-flour

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Support me/Merchandise:
Get my starter Bread Pitt: https://thbrco.io/my-starter
The bread themed T-Shirts/Hoodies I designed and wear: https://thbrco.io/bread-shirts-hoodies

Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton
Cooling rack: https://thbrco.io/cooling-rack
Digital kitchen scale: https://thbrco.io/kitchen-scale
Dough scraper: https://thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid
Infrared thermometer: https://thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid
No stick spray (vegetable based): https://thbrco.io/non-stick-spray
Oven gloves: https://thbrco.io/oven-gloves
pH meter to check acidity: https://thbrco.io/ph-meter
Weck starter jars: https://thbrco.io/weck-jars

Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill
Discard starter bread: https://thbrco.io/discard-starter-bread
Fermentation time table: https://thbrco.io/fermentation-time-table
Make a sourdough starter: https://thbrco.io/make-sourdough-starter
Make your starter more active: https://thbrco.io/more-active-starter
Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe

Chapters:
0:00 Introduction
0:15 Feeding the sourdough starter
1:08 Mixing the ingredients
4:59 After letting everything sit for 1.5 hours
5:39 Bench folding
8:00 Optional coil fold
10:50 Dividing the bread
11:30 Preshaping
13:00 Shaping
15:52 Placing dough in banneton
18:20 Baking the bread
20:46 Comparison dutch oven vs. stone

Видео THE BEST NOKNEAD SOURDOUGH BREAD | Amazing Results Every Time канала The Bread Code