Duonytes No Knead Sourdough Bread Recipes

Steps:

• Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
• Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
• Turn dough on to a well floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
• Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
• Carefully remove Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
• Gently roll dough out of oiled bowl and into the Dutch oven; replace lid.
• Bake in the oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooking rack to cool completely.

Steps:

• In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Steps:

• For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
• For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
• Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
• Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
• Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
• Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
• Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
• About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.

Steps:

• Measure the flour and salt into a bowl.
• Measure the sourdough into a cup, and add enough room temperature water to equal 1 1/2 cups. Stir the starter to dissolve it in the water.
• Pour the starter-water mixture onto the flour. Stir together until all of the flour is incorporated. (I just mix with my hands). It's important to make sure all of the flour is incorporated.
• Cover with plastic wrap and a towel, and leave overnight in a room at about 70 deg. F. for 12 to 18 hours.
• At this point, the dough should be quite puffy. Lightly oil your hands. Without removing the dough from the bowl, fold the edges of the dough into the center. Once you've gone all around, pick up the dough, pull it to a rectangular shape and roughly fold one end over the other (like folding paper for an envelope). Do it again, pulling from the opposite edge. Now plop it back down into the bowl. Cover and let rise and additional two hours.
• About 30 minutes before the two hours is up, place your pot with its lid (3 to 4 qt size) in the oven and heat your oven as hot as it can get. (Grease your pan if you feel it might stick).
• When your dough is doubled, pull the pot from the oven and very carefully remove the lid. Tip the dough right into the pot (a silicone spatula helps tremendously), cover, and return to the oven. (Also, see Katzen's review for a great suggestion on using parchment paper to simplify transfer).
• Reduce temperature to 450 deg. F. and bake for 30 minute Remove the lid and bake an additional 15-30 minutes.
• Remove loaf from pot and allow to cool before slicing.
• Note1: A plastic bowl or basin really works well. Get one that has a smallish flat area at the bottom - this will help shape your loaf.
• Note2: Thanks, Zurie, for reminding me of the mix in the bowl technique - my late aunt first taught this to me, but I'd forgotten about it. It really works and you end up with much less cleanup.
• Note3: Starters vary tremendously in how liquid they are. You may need to add a little water to get the right consistency. Remember, this dough is not going to look like a traditional dough in the first phase. It should be soft but not gloppy or liquid.
• Note4: Substitute 6 ozs. of wheat flour for 6 ozs. of white flour for a heartier loaf.
• Note5: It's sometimes difficult to visualize what a doubled loaf looks like. Remember that a 10" diameter ball has double the volume of an 8" diameter ball. Don't let your bread overrise.

Steps:

• In a large bowl combine 4 1/2 cups flour, flax seed meal, and salt.
• In a separate bowl, mix together the active starter, water, olive oil and honey.
• Make a well in the center of the flour mixture and pour in the liquid mixture, and stir until blended; dough will be shaggy and sticky (too sticky to knead).
• Add additional 1/2 cup flour if necessary to reach the desired consistency.
• Cover bowl with plastic wrap and a towel. Let dough rest at room temperature (70 degrees) for at least 4-5 hours.
• Place bowl in refrigerator and allow to continue to rest an additional 8-12 hours.
• Remove from refrigerator and allow to warm to room temperature (approximately 1 hour).
• The dough is ready when its surface is dotted with bubbles.
• Lightly flour a work surface and place dough on it; split the ball in half, sprinkle with a little more flour and fold each ball over on itself once or twice.
• Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
• Generously coat a cotton towel (not terry cloth) with flax seed, wheat bran, cornmeal or flour; put dough seam side down on towel and dust with more flax seed, wheat bran, cornmeal or flour.
• Cover with another cotton towel and let rise for about 2 hours. (I place towel in a bowl to help shape the loaf.).
• When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready, heat oven to 450 degrees.
• Put a dutch oven (cast iron, cast aluminum or enamel) in oven to pre-heat.
• When dough is ready, carefully remove pot from oven.
• Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K.
• Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
• Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Steps:

• Mix together the dry ingredients in large non-metalic bowl.
• In measuring cup mix together water and sourdough starter.
• Mix in liquid until the flour is incorporated. The consistency should be firm and shaggy.
• Cover with plastic and let sit on the counter for 16-18 hours at room temperature, about 70°F (Note: At 70-75 degrees the bread leavens well and has the distinct sourness and flavor of sourdough. At more than 75 degrees the dough becomes too acidic which inhibits the wild yeast and leavens poorly. At much less than 70 degrees the dough leavens well but has a mild flavor. ).
• With plastic scraper remove dough from bowl and gently place on floured surface.
• Gently flatten dough into rectangle and fold the ends inward (like a letter).
• Fold the sides inward and form a dough ball.
• Place dough, seam side down, on parchment paper bowl or frying pan (helps to hold shape and cover loosely with a towel and allow to rise until doubled in size, about 1 1/2 hours.
• If using proofing basket,spray the basket with non-stick oil and dust with flour or wheat brand and place dough directly in the basket.
• Cover with towel and let rise about 1 1/2 hours.
• Dough is ready when it will not readily spring back when poked with a finger.
• Thirty minutes before baking, place cast-iron Dutch Oven or La Cloche (with lids) in oven and preheat to 500 degrees.
• With serrated knife place slits in top of loaf.
• Remove pot or La Cloche from oven and carefully lift dough with parchment from bowl and transfer to La Cloche or Dutch Oven.
• Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
• Replace lid and return to oven.
• Turn oven to 475 degrees and bake for 30 minutes.
• Remove cover; reduce heat to 450 degrees and bake an additional 15-20 minutes or until golden brown; interior temperature should be 200 degrees and the bottom sounds hollow when thumped.
• Remove from pan and cool completely on rack before cutting.