No-Knead Sourdough Bread

This sourdough recipe will become your go-to. There are a number of steps between which you just need to be patient and wait. Thanks to this particular flour combination and the long cold fermentation, the resulting boule has a gorgeous golden crust and creamy, slightly tangy open crumb. Great with soups or in sandwiches and bruschetta.

BY: VINDI   @VINDISKITCHEN

Prep Time

1 hour 15 minutes +

Bake Time

45 minutes

Total Time

1 day 7 hours

Yield

1 loaf

Varietal

Trailblazer Bread Flour

Sequoia T85 All-Purpose Flour

Ingredients

1 cup (200g) Trailblazer flour

½ cup (100g) Sequoia flour

1/3 cup (70g) active mature starter (at 100% hydration)

1 cup (210g) water

1 teaspoon (6g) salt dissolved in 10g water

Baker's Notes

For scoring the loaf before it goes in the oven, you can use a special bread slashing tool called "bread lame." Alternatively, you can use an old-fashioned double-edge safety razor. In a pinch, a very sharp knife will do, as long as it doesn't drag along the surface of the dough.

Instructions

  1. Refresh your sourdough starter. If it has been in the refrigerator, take it out, let it "wake up" at room temperature, and feed once or twice. When it’s ripened, use 70g for this recipe.
  2. Mix the Trailblazer and Sequoia flours in a bowl.
  3. Mix 210g water and starter ("levain") in a separate bowl. Add that to the flour mix.
  4. Using a spatula or a wooden spoon, mix until all the flour is hydrated.
  5. Cover with a tea towel and set aside for 1 hour.
  6. Then add the salt water and mix thoroughly using a spatula or your hand. Wet hands help mix the sticky dough.
  7. Re-cover the bowl with a tea towel and let rest for 45 minutes.
  8. After the 45-minute rest, fold the dough: lift from one end and fold to the opposite side. Do this all around like you are wrapping a parcel.
  9. Now let the dough rest for another 45 minutes, covered with a tea towel.
  10. After the 45-minute rest, fold the dough again same as before.
  11. Cover and let the dough rest for another 45 minutes and follow by another fold (3 folds total).
  12. After the final fold, let the dough rest for two hours (or longer, if your kitchen is cold).
  13. Turn the dough out onto a floured surface, gather from the sides and fold to the center. Flip the dough, so the smooth surface is now facing you. Shape into a round loaf, a "boule."
  14. Place in a well-floured proofing basket, smooth side facing down
  15. Cover with plastic wrap and refrigerate for 18 – 24 hours
  16. When ready to bake, preheat the oven (for 1 hour) to 500°F. If using a Dutch oven, preheat with the Dutch oven in.
  17. Take the bread from the refrigerator (your loaf will look bigger).
  18. Gently flip the loaf onto a parchment and score a cross on top using a sharp blade.
  19. Place the bread on a baking sheet (or in the Dutch oven) and slide it in the oven.
  20. Bake for 25 minutes (with the Dutch oven lid on, if using the Dutch oven).
  21. After 25 minutes, reduce the temperature to 450°F (take the Dutch oven lid off, if using the Dutch oven, or rotate the baking sheet 180°F) and bake for a further 20 minutes.
  22. Let the baked bread cool completely on a wire rack
  23. Once cooled, slice with a serrated knife

Baker's Notes

For scoring the loaf before it goes in the oven, you can use a special bread slashing tool called "bread lame." Alternatively, you can use an old-fashioned double-edge safety razor. In a pinch, a very sharp knife will do, as long as it doesn't drag along the surface of the dough.

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