A lot of people are intimidated by baking their own bread at home, let alone sourdough bread. It seems to be portrayed as this difficult task that only professional bakers can accomplish. This 'no knead sourdough bread' recipe is meant to change that.
I love baking at home, and usually bake at least once a week. Sometimes I'll make a loaf of my homemade sandwich bread, which is great for weekday lunches, breakfast toast etc. When I'm in the mood for something heartier though I reach for this recipe and make a rustic loaf of old fashioned sourdough.
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Before You Start...
There are a few things to keep in mind before starting this sourdough bread. As this is a 'no knead' recipe, (which also incorporates whole wheat flour), don't be surprised if the bread turns out denser then store bought sourdough.
Usually, kneading the dough develops the gluten strands which allows the dough to stretch while proofing, by not kneading this dough it will not become as stretchy.
To get around this, you can add ¾ teaspoon of instant yeast to flour. This helps create a stronger 'lift' in the dough especially when using whole wheat flours.
Before you begin, you will also need to have a mature sourdough starter which is active and ready for feeding.
The bread in this recipe has about 75% hydration. This means that 75% of the weight of the bread dough is water, making it quite soft and tacky.
In order to successfully bake this recipe, it is important to properly weigh out the ingredients. Wet your hands where indicated in the recipe to prevent the dough from sticking to your hands.
Prep Your Sourdough Starter
If you do not yet have a sourdough starter in the fridge or are planning on making one from scratch now, you'll need to plan ahead before making this recipe. Read how to make your own starter from scratch with the link below.
If you already have a starter, it's a good idea to take it out of the fridge in the morning, a day before you want to bake and feed it once with a little flour and water.
This will reactivate the wild yeasts and make them stronger for baking.
Equipment
In order to create the light texture and crackly crust of this rustic sourdough bread, a cast iron or enamelled dutch oven is used to bake the bread. We used a 6 quart dutch oven for this recipe.
Professional bakeries will use specialized ovens that have steam injection to create moist heat. The way around this is to use the dutch oven which locks in the moisture in the bread, preventing it from drying out as it bakes.
You'll also want a digital scale in order to accurately measure out all the ingredients. We've recently updated the recipe below to use weights instead of volume measurements as different brands/types of flour may measure differently.
Finally, we recommend using some parchment paper as well to prevent the dough from sticking to the dutch oven. I use PaperChef parchment paper (affiliate) which is designed to withstand high temperatures.
No Knead Sourdough Bread Ingredients
- 100 grams(½ cup) active and bubbly sourdough starter
- 300 grams (2 cups) unbleached all-purpose or bread flour
- 200 grams (1 ½ cups) whole wheat flour ( For all white sourdough, simply use all-purpose flour here)
- 375 grams (1 ½ cups) warm water
- 1 tsp. salt
- Extra flour for dusting
Measuring Out & Mixing Your No-Knead Sourdough Bread
The night before you plan on baking, measure out all the dry ingredients and check your re-activated sourdough starter. It should be nice and bubbly, and wanting to be fed. Feed the starter with at least ½ cup flour/ ½ cup water to ensure it is ready to go for the morning and that you'll have enough.
Note: The times listed below are meant to give you an idea of how long it takes to bake the bread. You can change these times to fit your schedule, for example by mixing and then fermenfing the dough overnight before shaping/baking in the morning..
Mixing - 8:00 am
Mix all the pre-measured dry ingredients together in a large mixing bowl. In a separate bowl, weigh out the 100 grams of bubbly sourdough starter. Add the 375 grams of warm water to the starter and mix it all together. Pour the liquid ingredients into the dry, and mix with a wooden spoon until it forms a shaggy, sticky mass.
Cover the bowl with a clean linen cloth and let the sourdough sit on the counter for 20 minutes. This allows the flour to properly absorb all the water and become more workable.
Stretching - 8:20 am
After twenty minutes, wet your hands, and grabbing one end of the dough lift it up, and stretch/fold the dough over on itself. Repeat this 5-8 times turning the bowl a quarter turn each time until the dough starts to become smooth. You'll notice how much more structure and less shaggy the dough appears after doing this.
Fermentation - 8:30 am - 12:00 pm
Once you've stretched and folded the dough, it's time to let the dough have its first rise and ferment. This produces the distinct sour taste and helps leaven(rise) the dough. Cover the bowl with a clean linen cloth and set it in a location that is approximately 75F - 80F for roughly 3.5 hours.
(Note: If your home is cooler then this, the time frame may need to be pushed to 5 or 6 hours of fermentation. You can also let the dough ferment overnight for a more sour flavor.)
After the first 30 minutes of fermentation (at 9:00am), stretch and fold the dough 4 times with wet hands as you did in the last step. Do this a second time at the 1 hour mark (9:30 am). This helps provide structure and give shape to the final loaf as we are not kneading the dough.
Pre-shaping the dough - 12:00 pm
Wet your hands to prevent the dough from sticking to your hands, and scoop it out onto a clean countertop. Working quickly, shape it into a rough ball, and let it sit uncovered on the counter for 30 minutes to relax. It's ok if it sticks to the counter at this point.
Shaping a boule - 12:30 pm
Lightly flour a clean section of counter. Then flour your hands, and the top of the dough. Turn the dough over by using a bench scraper or a large chefs knife to scoop the dough up and turn it over. You'll have to do this quickly as the dough is fairly soft and will start to droop and stretch otherwise.
Once you've flipped the dough over, fold the bottom edge of the dough up to the middle. Take the sides and fold them inward, then fold the top edge down. Kind of like folding an envelope.
Roll the dough over so the 'seam' is down, then gently drag the dough across the counter to create tension across the top of the dough. Watch the video from The Perfect Loaf below to see how it's done!
Proofing - 12:45 pm
Gently transfer the shaped boule to a piece of parchment paper and then lift the parchment into a clean bowl with roughly the same diameter of your bread boule. This helps the bread keep its final shape as it proofs, and prevents it from spreading outwards. Cover the bowl and let it proof for about 1.5 -2 hours.
Baking - 2:15 pm
As the bread proofs, pre-heat your oven to 450F with the dutch oven and lid inside. Once you are ready to bake, very carefully remove the hot dutch oven from the oven.
At this point dust the shaped boule with flour or score it with a sharp knife. Gently lift the boule out of the proofing bowl using the parchment paper and transfer it to the hot dutch oven.
Return the hot Dutch oven to the oven with the lid in place and bake the bread for 30 minutes covered. After 30 minutes remove the lid and bake for another 10 minutes to crisp up the outside.
Remove the baked loaf of sourdough bread and let it cool on a wire rack. The no knead sourdough bread is best served within the next day or two, but it can be kept in the fridge for up to 4 days to extend its shelf life. Note that refrigerating the bread will make it denser and less fluffy.
Additional Notes
Here are a few additional notes, and tips many of which have been posed as questions about this recipe and will help you bake a successful loaf of bread:
- Can I Make This With 100% AP Flour? Yes you can. When first mixing the dough though, withhold about 30 grams of water. If after mixing the dough it seems very very dry, add a little more until it becomes tacky.
- Nothing Is Happening, My Bread Dough Hasnt Risen At All. In all likelihood, something has killed your starter or the starter was dead, to begin with. Make sure the starter has doubled in size from the night before, smells sour, and is visibly active. Using Unbleached flour will increase your chances of success.
- Can I Make The Bread More Sour? This sourdough bread is mildly sour due to the relatively short fermentation time. In order to increase the sourness, you can refrigerate the dough in the 'proofing' phase for 8-10 hours to slow and lengthen the time the bacteria has to make the dough more sour. Make sure to properly cover or bag the bowl to prevent the dough from drying out.
- My Dough Is Very Wet & Hard To Work With. With 75% hydration, this recipe is 'wetter' than a regular loaf of bread which has generally 60%-65% hydration. Make sure to let the dough rest for at least 20 minutes after mixing to properly hydrate the flour and then do the 'stretch and fold' to give it some structure. Make sure your hands are wet, and work quickly when doing so to prevent the dough from sticking to your hands. It does take some practice! If you still find the dough hard to work with, hold back 20-30 grams of water the next time you try the recipe.
- Switch It Up & Add Some Flavorings. Add 120 grams of chopped nuts, olives or dried fruit to the recipe. Or add ½ tablespoon chopped herbs and brush it with garlic and oil before baking! The options are endless!
Made the recipe? Comment & Rate it below, then take a picture and tag me on Facebook & Instagram: @earthfoodandfire . For more from scratch recipes follow me on Instagram & Pinterest
No Knead Sourdough Bread
Ingredients
- 300 grams unbleached all purpose or bread flour
- 200 grams whole wheat flour
- 100 grams active and bubbly sourdough starter
- 375 grams warm water
- 1 tsp. salt
- Extra flour for dusting
Instructions
The Night Before
- The night before you plan on baking, measure out all the dry ingredients and check your re-activated sourdough starter. It should be nice and bubbly, and wanting to be fed. Feed the starter with at least ½ cup flour and ½ cup water to ensure it is ready to go for the morning and that you'll have enough.
Day Of Baking - Mixing
- Mix all the pre-measured dry ingredients together in a large mixing bowl. In a separate bowl, weigh out the 100 grams of bubbly sourdough starter. Add 375 grams of warm water to the starter and mix it all together. Pour the liquid ingredients into the dry, and mix with a wooden spoon until it forms a shaggy, sticky mass. Cover the bowl with a clean linen cloth and let the sourdough sit on the counter for 20 minutes.
Stretching
- After twenty minutes, wet your hands, and grabbing one end of the dough lift it up, and stretch/fold the dough over on itself. Repeat this 5-8 times, turning the bowl a quarter turn each time until the dough starts to become smooth.
Fermentation
- Once you've stretched and folded the dough, cover the bowl with a clean linen cloth and set it in a location that is approximately 75F - 80F for roughly 3.5 hours.After the first 30 minutes of fermentation, stretch and fold the dough 4 times with wet hands as you did in the last step. Do this a second time after another 30 minutes. Cover the bowl and let the dough finish fermenting.(Note: If your home is cooler then this, the time frame may need to be pushed to 4 or 4.5 hours of fermentation.)
Pre-shaping the dough
- Wet your hands to prevent the dough from sticking to your hands, and scoop it out onto a clean countertop. Working quickly, shape it into a rough ball, and let it sit uncovered on the counter for 30 minutes to relax.
Shaping a boule
- Lightly flour a clean section of counter. Then flour your hands, and the top of the dough. Turn the dough over by using a bench scraper or a large chefs knife to scoop the dough up and turn it over. Once flipped, fold the bottom edge of the dough up to the middle. Take the sides and fold them inward, then fold the top edge down. Kind of like folding an envelope. Roll the dough over so the 'seam' is down, then gently drag the dough across the counter to create tension across the top of the dough.
Proofing
- Gently transfer the shaped boule to a piece of parchment paper and then lift the parchment into a clean bowl with roughly the same diameter of your bread boule. This helps the bread keep its final shape as it proofs, and prevents it from spreading outwards. Cover the bowl and let it proof for about 1.5 - 2 hours, or until double in size.
Baking
- As the bread proofs, pre-heat your oven to 450F with the dutch oven and lid inside. Once you are ready to bake, very carefully remove the hot dutch oven from the oven.Dust the shaped boule with flour or score it with a sharp knife. Gently lift the boule out of the proofing bowl using the parchment paper and transfer it to the hot dutch oven.Return the hot Dutch oven to the oven with the lid in place and bake the bread for 30 minutes covered. After 30 minutes remove the lid and bake for another 10 minutes to crisp up the outside.
- Remove the baked loaf of sourdough bread and let it cool completly on a wire rack.
Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Kfkoy
Hi Chef,
I will be using a pizza stone for baking. Will the temp and time be the same? I am a first timer with this bread making thing. Please let me know soon as I am on my second rise and I don’t want to mess it up.
Kfkoy
Chef Markus Mueller
Hey there, I would only guess that the temperature and time would be the same as I have not made this recipe on a pizza stone.. The dutch oven helps contain some of the moisture the bread releases as it bakes, giving it extra oven rise. You obviously won't get this with the pizza stone. I would recommend putting a heatproof dish of water in the oven as it pre-heats to 450. leave it in as the bread bakes. The bread will be done when it reaches an internal temperature of 200-210F.
Kfkoy
Thanks! I’m going to give it a go!
Sharon
My absolute go to recipe for sourdough- can be adapted in so many ways. Thanks you for finally making my sourdough dream come true!! Even in lock down we can enjoy fabulous bread.
Chef Markus Mueller
You're very welcome Sharon! So glad you love it. The dough can be tricky at first especially since different types of flour absorb water differently, but once you get the hang of it, it's a great little loaf!
Monica Dupuis
Two different amounts of starter and flours were given. FIrst when you were describing the different procedures, after “EQUIPMENT”, then later on in the recipe itself. Very confusing! First time it says 1 c. of starter and a total of 3+ 2 1/2 c. different flours. Then later the recipe says 1 1/2 c. starter and 2+ 1 1/2 c. flours. First I followed the first batch of measurements, then I came upon another different amounts, which were quite different. I added more starter but too much flour had been added. Most likely I will have to throw out my dough. Usually I can depend on Allrecipes.
Chef Markus Mueller
Hi Monica, Our apologies we are working on updating the recipe to include weights as well as make it less dense (though no-knead bread is naturally denser since it's not kneaded.) It seems there was an error on the back end that resulted in different measurements being shown in two places(the post and the recipe card), we have updated the post to fix this, and will update the recipe with weight measurements once we have finished testing to make the recipe even better.
Chef Markus
Ashley
Hello, at the top of this page the Ingredients calls 1 cup sourdough starter and 5 1/2 cups of flour, and then at the bottom of the page it lists the ingredients again and there is 1 1/2 cups starter and only 3 1/2 cups flour so I’m confused. Can you help clarify which is the right recipe to follow? Thank you!
Chef Markus Mueller
Hi Ashley, Our apologies we are working on updating the recipe to include weights as well as make it less dense (though no-knead bread is naturally denser since it's not kneaded.) It seems there was an error on the back end that resulted in different measurements being shown in two places(the post and the recipe card), we have updated the post to fix this, and will update the recipe with weight measurements once we have finished testing.
Chef Markus
Lara
I made this recipe a couple times, LOVED it, and passed it on to a few friends. Now I came back to make it again and the recipe is different (besides just the conversion to weight measurements). I liked it exactly the way I made it about a month ago. Is it possible for you to send me that version of the recipe (That called for 1 cup starter)? I’d like to try this new version too, but I want to use the tried and true first if I can.
Chef Markus Mueller
Hi Lara, Glad to hear you love the recipe!
We changed the recipe to weights in grams because it is much more accurate than measuring by volume(cups). We were receiving a lot of questions from people about the recipe not working etc due to the fact the volume measurements can vary significantly depending on the type of flour used to the measuring cups themselves. By using weights everyone can be sure they are using the same amounts as when we tested the recipe. We lowered the amount of starter in the recipe because it's not really necessary to have that much starter if yours is active and mature. Since everyone's starter is different(texture, strength etc) it removes some of the variable results people are getting.
As you noticed we also updated the method to make it easier to follow. It now includes a few stretches of the dough as well as being able to bake the dough in one day as opposed to two, and provides a timeline people can follow if they choose to. This new method will help create a moister, lighter loaf of bread with easier to follow instructions. The times shown are just a guide, you can alter then to suit your own schedule. If you look closely, the method is not really that different then before though. The only 'steps' added are letting the dough rest as well as stretching the dough before fermenting it. This will help give the loaf a better shape and allow it to become lighter and less dense as it proofs.
I encourage you to try the new method, I am sure you will enjoy the results. If you do want to follow the old instructions just mix all the ingredients the night before, let it ferment overnight, then go right to the shaping step in the morning. Let the dough proof on the parchment until double in size and then bake it at as directed.
Chef Markus
Lesli
I just tried this. Thanks for the great instructions! Did you notice that the recipe is written twice In this post and the ingredient amounts are different? I only used 1 c. starter accordI got to the first list. I added some yeast and only used white flour as it’s all I can get right now in quarantine. Hopefully it won’t rise too much overnight.
Chef Markus Mueller
Hi Leslie, Our apologies we are working on updating the recipe to include weights as well as make it less dense (though no-knead bread is naturally denser since it's not kneaded.) It seems there was an error on the back end that resulted in different measurements being shown in two places(the post and the recipe card), we have updated the post to fix this, and will update the recipe with weight measurements once we have finished testing.
Chef Markus
Caroline
This was my first attempt at making sourdough bread and I was rather nervous! No need! The starter took about 6 days before it was ready and the dough was so easy to make. The result was a perfect loaf that looked and tasted good. Thank you for such a great recipe!
Chef Markus Mueller
Awesome!If you took a picture, feel free to share it with us all and tag us on social media! (@earthfoodandfire)
Frances
Thank you for such a user friendly recipe. Worked wonderfully and resulted in my first successful artisanal loaf! The fermentation was quick (4 hours+), and it rose well. Been babying my starter for a few months with sluggish results, using discard for various recipes but nothing like this. I almost killed her last week accidentally by preheating the oven while inside resting but strained the inner liquid into a new jar immediately and it seemed to have shocked her to life!
Chef Markus Mueller
Hey Frances, yikes! Glad the starter didn't die on you, and you got it back to life! That's an easy mistake to make though.
Glad you enjoyed the recipe!
Megan
Is there a version using weight measurements instead of by cups?
Thanks
Chef Markus Mueller
Hi Megan, I am currently working on adding that to the recipe. Give me a few days to get it tested.
Ashleigh
I’m going to echo what others have said. I’m disappointed with the changes you made to the instructions. You took something that was wonderful in its simplicity and made it complicated and slightly overwhelming. The new measurements are fine but what was wrong with “mix everything together and leave it on your counter overnight”?
Chef Markus Mueller
Hi Ashleigh, as was mentioned in the previous responses, the change was made to make the recipe more workable for everyone.
The only thing that was changed in the directions was adding in the half-hour for 'stretching' of the dough as well as a half-hour for resting it before shaping. The'example timeline' to help readers get an idea of how long it could take to make the bread is just that, an example. Feel free to start the bread the night before just as you had been doing and simply let the bread sit overnight to ferment, then shape, and bake in the morning. When you start the bread doesn't matter. Where you will see the biggest change in results is by doing the stretching and resting of the dough. The bread will have much more structure, and become fluffier and softer.
The problem with the previous instruction of "mix and let sit overnight" is that as we have readers all across North America, some are located in warmer climates. If they were to let the dough ferment at those very warm temperatures all night long, all the bacteria would be done feeding before you get to the 'shaping' part, essentially using up all the rising power before the bread has even been shaped. This results in a dense loaf of bread. By shortening the fermentation period to 6-8 hours over the course of one day, everyone is guaranteed to have a wonderfully soft loaf of bread. We aim to help all our readers bake, and cook successful recipes, not just have the shortest instructions around.
Hopefully, you will still use the recipe. You can, of course, change the timeline to suit your own needs.
Have a wonderful weekend,
Chef Markus
Amy
I followed this recipe & measured using cups but ended up with a very soupy dough that I couldn’t form I to a loaf. Could you please add weight measurements? I’ve been baking bread with a scale for about a year and it’s much easier. That might help with the liquid to flour ratio.
Chef Markus Mueller
Hi Amy. I am actually working on this at the very moment (my dough is currently proofing on the counter), as not all measuring cups are made the same. Stay tuned for an updated recipe in the next few days.
Anne
What is the minimum size of the starter jar? What size is the dutch oven please?
Chef Markus Mueller
Hi Anne, do you mean the starter jar used to make a sourdough starter? I use a 750ml yogurt container for that. Once I mix the dough in this bread recipe I simply use a large metal mixing bowl. The dutch oven I used is a 5 quart size.
Brianne
I'm not sure if mine will work. Like others, there was confusion regarding measurements. I only had 1 cup of starter and the dough was ridiculously dry with 3.5 cups flour. I added a little more warm water to get the dough sticky. I used a linen towel to cover my dough while it rose but in the morning I discovered that the top had dried and crusted so it wouldn't rise much. I tried to shape it but it just went flat. Hoping I can get something edible out of this! Disappointed since it is my first time making sourdough bread. Should have read comments and other tips on internet first so I'd know that a towel or cloth is NOT recommended so it won't dry out.
Chef Markus Mueller
Good Morning Brianne, sorry to hear you are having trouble with the recipe.
I'm a little confused by your comment. Why would the dough dry out more by covering it with a linen cloth?
It's important to remember that different flours absorb water differently, (ie:. Whole wheat flour can take much more water then all purpose, ) so depending on what kind of flour used it can make the initial mixture drier then anticipated. Add a little more water was a good idea.
Even with just one cup of active starter, this should have easily doubled in size overnight while fermenting.
I am working on adding weights to the recipe and using a levain to make it more accurate for everyone.
Douglas Murray
I did not have 1.5 cups of sourdough starter (and my starter was rather soupy), so I used only a cu and (mistakenly?) made up for some of the missing liquid by adding 1/3 cup buttermilk. I also added 3/4 tsp instant yeast just in case my sourdough wasn't very potent. The bread rose beautifully and had a wonderful fragrance--nutty and really delicious--and delightful look, with lots of airholes. But ive iwhen I turned it out on the floured board, the dough was too sticky and really impossible to work I went ahead and did the best I could. I suppose I will give it a bit more time to proof and rise again., then bake as directed. I will let you know what happened. My two questions: is it ok to combine some yeast with this recipe and should I try to make up for the lost liquid?
Chef Markus Mueller
Hi Douglas, Using some yeast to help boost the rise is fine. Adding some extra buttermilk won't hurt, though maybe why your dough was so liquid. I am currently re-testing the recipe as I've had a few readers say the dough is very wet. It may be due to the types of flour used etc, but I would like it to be more foolproof. Keep an eye out here for the updated version in the next few days.
Allison
My dough has been proofing from 11am till now 11pm. It still has not doubled in size yet. I don’t know what I did wrong, I followed the Recipe exactly. Does this mean I need to start over?
Chef Markus Mueller
Hi Allison, if after 12 hours nothing has happened, your starter is likely dead or was not strong enough to make anything happen in that time. You can test your starter with the float test( see if a spoon full of starter will float in water..if it sinks it's not ready).
If you are sure the starter was good to go, using chlorinated water for example may kill it in the recipe itself.
You will likely need to start over, or add more starter/ flour to your current bread dough batch (or double it...a strong starter should bring it back.) , but that may of course skew the end result.
jaime
This is easily the best result I have gotten from a dutch oven bread! I did knead it for a few minutes after initially mixing, and it rose beautifully on my counter in just 7 hours. One thing both my husband and I noticed though, was that it really had no sourness to it. I used the sourdough starter that I've had for ages.
Would letting it sit in the fridge all day/overnight after that initial mixing help develop the flavour?
Chef Markus Mueller
Hi Jaime, Glad you loved the recipe. Yes letting the dough sit out longer should make it more sour! If snapped a pic, tag us on social media! @earthfoodandfire !
Jaime
Great! Would you suggest putting it in the fridge overnight?
Stephanie
Loved this recipe! And the sourdough starter was just as easy and wonderful to make! Thank you
Chef Markus Mueller
Glad you enjoyed the bread recipe Stephanie! Thanks for tagging us on social media!
jude
With our social distancing I don't have whole wheat flour - just all purpose. Will this be OK or should I wait until I can get bread flour and whole wheat? I am anxious to try the recipe as written but for now substitutions are all I have . . .
Chef Markus Mueller
Hi Jude, all purpose flour should be the. Though I would initially reduce the amount of water by 1/4 cup to ensure the dough is not to wet.
Julie
I too have a big bowl of soupy dough. It is still very liquidy. There 3 cups of liquid when you consider the starter. I used all purpose flour for all 3 1/2 cups of flour. Should there be more? I am going to try baking this anyway to see what I get. Any advise?
Chef Markus Mueller
Hi Julie, I'm sorry to hear your having some troubles.
To start, the sourdough starter shouldn't be soupy or liquidy...it should have a thick bubbly consistency. Thinner then a bread dough but not liquid. As such I would disagree that you have 3.5 cups of liquid.
After mixing the starter, flour, water etc the dough should be a sticky mass as shown in the pictures in the post. If it's liquidy after initially mixing, I would add half a cup of flour at a time until you get a thicker texture.
After the dough has proofed and doubled in size, yes it will be quite thin and wobbly, but if you add to much more flour, you will get a very dense loaf of bread.
I will try and put together a video of the recipe soon to help give better visual queues to what the individual steps look like.
Markus
Susan
Seriously easy, beautiful and tasty. I altered it slightly. Using only 1 c whole wheat flour and the rest white. Wish I could send a picture. Don’t think I’ll ever buy bread again!
Chef Markus Mueller
Fantastic! That's great Susan! If you make another loaf, snap a quick picture and tag us on social media! I'd love to see it! @earthfoodandfire
Tammy Hall
Absolute perfection!! Followed recipe. Delicious!!
Chef Markus Mueller
Thanks Tammy! Glad you loved it!
Dan
Hi Markus,
I am new to cast iron dutch oven baking.
I follow instructions to the T on your recipe---and others, and the bottoms are always over done.
Any advice would be appreciated.
Chef Markus Mueller
Hi Dan, glad to hear you love using your cast iron Dutch oven! These types of recipes will naturally have a 'more well done' bottom due to the fact that the cast iron is already hot when you place the dough inside it. It essentially starts cooking the bottom right away. You could try putting it in a cold (or slightly warmed) Dutch oven and then playing with the baking then to make sure the loaf is fully baked. This way you don't get that extreme heat from underneath right away. If your oven is a conventional oven(no fan circulating air) make sure the rack is not right on the bottom above the heating element, as this will also increase the heat from beneath.
Hope this helps!
Dan
Thank you, I am going to do that on the next go.
Thanks again and I will let you know the results.
Dan
Beth
Wonderful!! Great in every way! Used all white bread flour and added 1/4 tsp yeast. Let rise 8 hours in warm home (74 degrees). Baked as instructed. Perfection! Thank you Chef Markus!
Chef Markus Mueller
Glad to hear it, Beth! Thanks for your comment! If you have any pictures of the bread, I'd love to see it! Tag us on social media @earthfoodandfire!
Lisa DePoorter
I’m not sure what I did wrong ?? I tried this recipe and let it sit overnight in the oven. No draft. Next morning couldn’t do anything with it way too sticky. I added a bunch more flour just so I could work with it Any ideas ?
Chef Markus Mueller
Hi Lisa, after sitting overnight, the dough will be quite wet and tacky, this is normal. While it will easily stick to your hands, it shouldn't be 'liquid' though and still be one large gloopy mass. Turn it out onto a well-floured surface and follow the instructions for shaping it as described above. If you add to much flour to make it 'drier', the bread will be very dense.
Hope that helps,
Chef Markus
Jenny
I apologize if I missed this possibly being answered already. Does putting a small amount of water in the oven separate from the dutch oven help make it yummier?
Chef Markus Mueller
Hi Jenny, adding water in a separate dish helps create a crispier crust! So arguably it is yummier yes!
Julie
So if my starter isn’t doubling in size by the 24hrs what do I need to do? I see that it is bubbling so it has something going on. Do I wait to feed it or feed it anyway. I’m moving it to a warmer location.
Chef Markus Mueller
Hi Julie, I would suggest being patient, it can take a little while to get going, keep feeding it as normal and move it to a warmer location. If you don't see any real action within the first 3 days I would suggest starting over.
Nancy Mcleary
One more question,
I do not have a linen cloth, is it ok to use cheese cloth instead?
I can’t rate the recipe yet as I have not baked my first loaf yet. Two more days to go! My mouth is already watering!
Chef Markus Mueller
Hey again! Yes, you can use any breathable cloth or cover. The key is to keep dirt/dust/flies out as the dough proofs/rises!
Nancy Mcleary
I am on day 3 of making my starter. Looks great! I have only been baking my own bread for a few months and I’m hooked! I’ve only made no knead artisan bread though. I just love sourdough and decided to use your wonderfully clear and easy to follow recipe! All my other breads are very yummy! But they don’t rise more than about 2-3 inches. Is this normal? I do not want this to happen with my sourdough bread.. I’m using cast aluminum, due to arthritis I can’t lift cast iron.
Chef Markus Mueller
Hi Nancy, the aluminum shouldn't affect the rise. It is most likely due to a week starter, I would try feeding the starter a little longer before using it in a recipe. The starter should easily double in size after feeding, (and within 24 hours) before using it in a bread recipe. I'm glad you enjoy the recipes though!