I did not invent or originate this no-fuss or no-knead idea; however, I have adapted the process to my needs and schedule. All the work is done by the fermentation process, and manipulation is kept at a very minimum as you will see.
If your goal is to provide yourself and your family with highly nutritious, super delicious whole grain sourdough bread with the minimum amount of work this is for you.
The step-by-step recipe is for the novice bakers but I have included a shorter version for the seasoned bakers at the bottom of the page.
'Easy Peasy' Whole Grain Sourdough Loaf
Ingredients
- 400 g Whole Grain Flour (me: Bob's Red Mill organic WW)
- 400 g Starter (me: fed with same flour)
- 320 g Water (me: spring water)
- 11 g Sea Salt
Instructions
- Thursday evening (about 5pm) I take 50g of sourdough whole grain 100% hydration starter out of the fridge and let sit on the counter for about 1 hour.
- Feed 50g starter at 1.1.1 ratio and let it expand (double, normally for me it's 6 hrs). This batch will yield 150g of starter.
- Feed starter again (for me around midnight just before I go to bed.) This batch will yield 450g starter (also called a preferment).
- Remove 50g and return to fridge. Cover and let this batch expand overnight.
- Next day (Friday morning), mix flour and salt in a large bowl and make a well in the center.
- Add 320g water to the starter and mix well.
- Add the liquid to the flour and mix until all the flour is incorporated (this will be a wet dough but manageable).
- Cover and let it rest for 30 min at room temperature.
- For a lack of better word here I'm going to say 'knead' or manipulate the dough with a light hand for about 30 to 60 seconds, collecting it into a ball. Place in a bowl, cover it and put in the fridge for 36 hours or until Saturday night.
- Saturday night or 36 hours later remove the dough from fridge deflate and shape it. Place dough in a banneton or cloth lined container and return to fridge for another 12 hours or Sunday morning.
- Sunday morning heat oven and baking stone to highest temp. When the oven is hot remove dough from fridge, turn onto the hot baking stone, score and bake covered for 20 min. Bake uncovered for 20 min longer or until internal temperature is higher than 200F on thermometer, or bottom tapping sounds hollow. You can also bake the whole time covered and uncover the last 5 min.
- Remove from oven allow to cool well before cutting.
- ENJOY!
Notes
Here is the short version for seasoned bakers:
1. Start with 50g 100% whole grain starter refresh twice at 1.1.1 ration and do not discard. Return 50g of starter to the fridge after the second refresh.
2. Add water to the starter, add salt to the flour, and combine all mix well.
4. Let rest for 30 min at RT (room temperature).
5. Lightly knead for 30 to 60 sec to collect dough into a ball, BF (bulk ferment) for 36 hours in the fridge.
6. After 36 hours shape, place in banneton, and proof for 12 more hours in the fridge.
7. Bake at 450F covered on a hot stone for 20 min, uncovered for 20 min.
This recipe was posted to the Whole Grain Sourdough Baker group by Jesmine Rose to the file section on June 20, 2017 at 1:28 PM.
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