The easiest sourdough bread recipe. It does not require any kitchen equipment or special products. Only flour, water, sourdough and 10 minutes to mix the ingredients.
During quarantine, I once again got carried away with baking. First, I made my favorite bread with yeast. But after a while, he decided that he needed to make a sourdough and bake real artisan bread.
It took me 7 days to prepare the starter culture. To make it less boring, I ran an online marathon on Instagram live. And at the end, together with the participants, we baked the simplest sourdough bread, the recipe for which I want to share.
By the way, if you don't want to miss the live broadcasts where I cook desserts - subscribe to me on instagram!
Step-by-step recipe for making artisan sourdough bread without kneading
Ingredients:
- Wheat flour, high-quality, 400 g
- Water 375 g
- Whole grain wheat flour 100 g
- Salt 10 g
- Starter culture 5 g
Step one
I send all the ingredients into the bowl and mix with a silicone spatula. It is important to mix all the ingredients until smooth so that there are no flour lumps. Cover the bowl with cling film and leave it at room temperature for 12 hours to ferment.
Step two
I spread the dough with a scraper on a floured table. I fold the dough in three layers. First, from the left edge, a third to the center, then from the right edge, I fold a third of the dough to the center.
I repeat the procedure from other edges. I leave the dough to rest for 10 minutes.
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Step three
I turn the dough and form a ball. To do this, I rotate the dough clockwise and fold the lower edges of the dough down. I continue until the surface of the dough is stretched. I transfer it to a small bowl, which I previously lined with a towel and sprinkled with plenty of flour. Sprinkle flour on top of the dough and cover with a towel. I leave the dough for 2 hours for proofing.
Step four
Half an hour before the end of the proofing, I turn on the oven to warm up to 250 ° C. I bake such bread on a stone and under a cast-iron hood. I put them in the oven to warm up. I bake the bread for 30 minutes under a hood at 250 ° C, then remove the hood and bake for another 30 minutes at 200 ° C.
If there is no stone and cap, I bake like this: before sending the bread to the oven, I sprinkle the bread and the oven with water from a spray bottle. I put a heat-resistant container with water on a baking sheet with bread. I bake for 30 minutes at 250 ° C with steam, then 30 minutes at 200 ° C without steam (I remove the container with water from the oven).
After baking, I transfer the bread to the wire rack, let it cool completely and you can eat. Let's see what the bread looks like in section.