No Knead Sourdough Bread

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:-

Ingredients

• 300g sourdough starter
• 400g white bread flour
• 100g wholemeal flour
• 12g sea salt (a lot of salt, I know!)
• 340g warm water

Basic Method

1. Weigh the flour, water and sourdough starter into a bowl and mix it up
2. Leave the dough for an hour (autolyse)
3. Wet your hand and fold in the salt
4. Fold every 30 minutes for between 3 and 4 hours
5. Refrigerate overnight
6. In the morning, bring back to room temperature
7. Bake in a pre-heated dutch oven, lid on, at 250°C for 30 minutes
8. Remove lid and continue to bake for 15 minutes
9. Remove from the oven and allow to cool for 20 minutes