No-fold Sourdough

• ratio: 5 parts flour, 3.5 parts water, 1.5 parts sourdough starter (100% Hydration)

• for example: 330g flour, 230ml water, 100g sourdough, 5-10g salt

• mix: incorporate everything within 30sec, no kneading

  • 1h resting

• add salt

  • 30min resting

• fold: wet hands, fold four corners into middle

  • 30min resting

• fold. ditto

  • 30min resting

• fold: ditto

  • 30min resting

• shape 1/2: flip onto floured workspace, fold corners in, flip again to let rest on seam

  • 30min resting

• shape 2/2: shape into ball by slightly pull top under, best if you watch a video on this part, tough to explain in words

  • 3h rest in proofing basket
  • it would be possible to do this step here over night in the fridge, for about 12 - 15h of slow proofing. take out and let warm up for 1 - 2h.

• bake

  • preheat casserolle in oven
  • flip onto baking paper in soup dish, make cuts
  • 45min at 240° in casserolle with lid
  • 15min at 200° without lid

Like this

Sunday, 15th January 2023 In this recipe I added Breadspice, rather roughly ground by hand. The flour part is a mix of 1/3 einkorn (some old sort of wheat) and 2/3 Ruchmehl, which is a flour where parts of the grains outer shell layers are left in.