No Knead Sourdough Bread Recipe | The Ultimate Beginners Guide To Homemade Sourdough Bread

So I wanted to put out a recipe for a really simple and affective no knead sourdough bread recipe. Basically something that would allow absolute beginners to make incredible homemade sourdough bread.

This dough doesn’t require any kneading. No slapping and folding. No stretching and folding. No window pane test. Just mix it. Ferement it. Shape it. Prove it and Bake it! That’s it!

WATCH THE LATEST VIDEO: How To Make Perfect Croissants By Hand
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Find the full sourdough recipe here:
http://www.albrady.co.uk/no-knead-sourdough

Try my Sourdough Macaron recipe: https://youtu.be/2KFvz6dmy8g

I am not trying to pass myself off as any sort of expert on sourdough but I am able to knock up a loaf from time to time with relative success.

Obviously with the current situation there are a lot more of us baking at home and loads of people are trying out sourdough bread for the first time.

Unfortunately I’ve seen lots of recipes and “how to guides" for sourdough bread that I think just aren’t really that helpful for those making sourdough at home for the first time.

So I thought I would share my no knead sourdough bread recipe which has no complicated processes or any tricky techniques that you need to master. Which should allow you to get that first great sourdough loaf under your belt. Then from there you can start scaling up that skill level.

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FIND THE RECIPE HERE:
http://www.albrady.co.uk/no-knead-sourdough

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INGREDIENTS:

100g starter (100% hydration)
450g strong white bread flour
290g water, room temperature
14g sea salt

In a large bowl, place the starter, flour, water and salt. Using a dough scraper or your hand bring the ingredients together until they form a rough looking dough. Cover the dough and leave to autolyse for 1 hour.

After an hour shape the dough into a smooth tight ball, return to the bowl and leave to bulk ferment for 5 - 12 hours (depending on the temperature and what suits you).

Once the dough has fermented, turn it out onto a lightly floured board and pre-shape it into a smooth ball and leave to rest for 20-30 minutes.

Finally give the dough it's final shape and then transfer to a well floured banneton and leave to prove for 3-5 hours.

Pre-heat a cast iron pot in the oven at 250ºC or as high as the oven will go. Once the dough has proved, turn it out onto a peel and score with a shape blade. Using the peel slide the dough into the preheated pot, cover with a lid and return to the oven and bake for 35 - 40 minutes.

After 35 - 40 minutes remove the lid from the pot and return to the oven and continue to cook for another 10-15 minutes or until a rich golden brown.

Once cooked remove the bread from the pot and leave to cool on a wire rack!

Видео No Knead Sourdough Bread Recipe | The Ultimate Beginners Guide To Homemade Sourdough Bread канала Al Brady