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No Knead Sourdough Bread for Beginners Recipe

No Knead Sourdough Bread for Beginners Recipe
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This No Knead Sourdough Bread recipe is perfect for beginners who want to bake a crusty, flavorful sourdough loaf without the fuss of kneading. Using a combination of sourdough discard and a small amount of instant yeast accelerates the fermentation process, resulting in a beautifully airy crumb and a golden crust. The step-by-step instructions guide you through mixing, folding, resting, and baking, making homemade sourdough bread achievable and enjoyable.

Ingredients

Scale

First Mix

  • ½ cup sourdough discard
  • 2 teaspoons instant yeast
  • 1 cup warm water
  • 2 cups bread flour

Second Mix

  • 1 ½ cups bread flour
  • ½ cup warm water
  • 2 teaspoons salt
  • ½ tablespoon instant yeast
  • 1 cup warm water

Final Mix

  • 3 cups bread flour
  • 1 cup all-purpose flour
  • ¾ cup warm water
  • 2 teaspoons salt

Instructions

  1. Mix the Dough: In a large mixing bowl, combine the ingredients listed under ‘First Mix’ using a wooden spoon or dough whisk until a very wet and sticky dough forms. It’s normal for the dough to be sticky at this stage.
  2. Second Mix: Add the ‘Second Mix’ ingredients to the dough and continue mixing. Wet your hands with water to help handle the sticky dough as you mix thoroughly.
  3. Rest and Add Salt: Let the dough rest for about 10 minutes. Dissolve the salt in a little water, then squeeze this salty water into the dough and mix well. Cover the dough and let it rest for another 10 minutes.
  4. Fold Dough: Stretch and fold the dough over itself four times while rotating the bowl. This is the first fold. Cover and let rest for 15 minutes. Repeat two more folds with 15-minute rests in between each fold.
  5. First Rise: Cover the dough with plastic wrap or a kitchen towel. Let the bulk fermentation proceed at room temperature for 1 to 2 hours until the dough has risen noticeably.
  6. Shape the Dough: Lightly flour your work surface. Using wet hands or a dough scraper, gently turn the dough out without deflating it. Let it rest for 10-15 minutes, then shape it tightly into a round or oblong shape. Place the shaped dough seam side down on parchment paper.
  7. Second Rise: Cover the dough and allow it to rise again for 1 to 2 hours, depending on your kitchen temperature, until puffy.
  8. Preheat & Bake: About 45 minutes before baking, place a Dutch oven or baking vessel in the oven and preheat to 400°F (232°C). When ready, carefully lift the risen dough on the parchment and place it into the hot Dutch oven. Score the top with a razor blade or sharp knife. Add about 3 tablespoons of water beside the parchment inside the vessel to create steam.
  9. Bake Covered: Bake the dough covered for 20 minutes, then remove the cover and bake for an additional 15 to 20 minutes until the crust is deep golden brown.
  10. Cool & Enjoy: Remove the loaf and transfer it to a cooling rack. Let it cool for at least one hour before slicing to avoid a gummy crumb. Enjoy your crusty, soft, and delicious sourdough bread!

Notes

  • Using sourdough discard helps develop flavor and reduces waste.
  • Wet hands make handling sticky dough easier and prevent tearing.
  • Rest periods between folds help improve gluten development without kneading.
  • Scoring the dough allows for controlled expansion during baking.
  • Allowing the bread to cool fully is crucial for the best texture.
  • Adjust rising times based on room temperature; warmer climates may shorten rise times.

Nutrition

Keywords: No knead sourdough bread, easy sourdough recipe, beginner sourdough, homemade bread, sourdough discard recipe

Find it online: https://flavorsbymaya.com/no-knead-sourdough-bread-for-beginners-recipe/