I’ve been making sourdough bread for a couple of years now. In that time I have tried literally dozens of different methods and combinations of ingredients. A little while ago I found the Hobbs House Bakery website and thus the Henry Herber’s No Knead Sourdough.
It’s a good recipe that produces consistent results. It does require regular attention over a 4 hour period though – only a couple of seconds every 30 minutes. I work from home so this isn’t really an issue for me.
Anyway, without further ado, here’s how to do it:-
- 350g sourdough leaven
- 400g white bread flour
- 100g wholemeal flour
- 12g sea salt (a lot of salt, I know!)
- 250g warm water
- Weigh the flour, water and sourdough starter into a bowl and mix it up
- Leave the dough for an hour (autolyse)
- Wet your hand and fold in the salt
- Fold every 30 minutes for 2 hours
- Turn into a banneton
- Bake in a pre-heated dutch oven (lid on), at 230°C for 15 minutes
- Remove lid and continue to bake for 15 minutes
- Turn bread out onto the highest shelf of the oven and bake for a further 15 minutes
- Remove from the oven and allow to cool for at least 20 minutes before cutting
- To increase the rubber springiness of the loaf you can add more water
- To increase the crunchiness of the crust increase the humidity within the oven. Put a baking tray at the bottom of the over and fill with water to produce steam.
- The longer the loaf prooves, pre-baking, the more flavour it will develop. The above recipe is fast and relies on a mature starter for flavour, however, a reduction to 100g sourdough leaven should increase the proofing time.