No-fold Sourdough Bread
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.
Rye-Little Spelt Bread
Ingredients
| Amount | Ingredient |
|---|---|
| 200g | white rye flour |
| 50g | little spelt flour |
| 70% / 175ml | hydration / water (sour dough starter mixed into) |
| 3.5g | salt |
| 1tsp each | caraway, fennel and coreander seeds, ground |
| 5-6 | walnuts, roughly chopped |
Schedule
| Time | What |
|---|---|
| - | Mixed and lightly kneaded |
| 3h | First resting phase (Stockgare) |
| - | Lighly kneaded, formed and dusted with rice flour |
| 13h | Second resting phase (Stückgare) |
| - | Preheated ofen to 220° C (because our ofen isn’t the best and looses some heat along the way) |
| 45min | Backed in Le Creuset Cocotte Every with lid |
| 15min | Continued baking without lid |
Notes
- The dough didn’t expand very much, but was springy upon touch. Maybe it was too cold in the appartment and/or the hydration was too low.
- 405g weight after baking.
Rye Meal-Little Spelt Bread
Ingredients
| Amount | Ingredient |
|---|---|
| 250g | rye meal flour |
| 100g | little spelt flour |
| 100g | rye meal sourdough starter |
| 75% / 260ml | hydration / water (sour dough starter mixed into) |
| 6g | salt |
Schedule
| Time | What |
|---|---|
| - | Mixed and lightly kneaded |
| 10h | Resting |
| - | Preheated ofen to 220° C (because our ofen isn’t the best and looses some heat along the way) |
| 40min | Backed in heavy iron pan with lid at 220° |
| 30min | Continued baking without lid at 180° |
Notes
- 615g after baking
