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
- 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 between 3 and 4 hours
- Refrigerate overnight
- In the morning, bring back to room temperature
- Bake in a pre-heated dutch oven, lid on, at 250°C for 30 minutes
- Remove lid and continue to bake for 15 minutes
- Remove from the oven and allow to cool for 20 minutes
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