By Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 36 Comments
Simple, artisan-style No Knead Sourdough Bread made with just 3 ingredients. Flour, salt and water. Full of flavour with a crispy, crusty, crackly crust and soft, chewy crumb. Great for sourdough beginners! Includes free printable sourdough baking schedules so you can see exactly how to make it work around your day!
If you're not a carb-lover then exit the building because we are going to be making (and eating) crispy, crusty, deeply golden, flavour-packed, completely irresistible No Knead Sourdough Bread. And we are going to make it with our very own homemade sourdough starter
Best Sourdough Bread Recipe
No commercial yeast is required for this recipe, so if you haven't brewed up your own little little jar of sourdough starter bread-making magic then go check out my post about how to do it now.
If you've previously been intimidated by sourdough starters and all they involve, don't worry because my recipe is really easy and involves no discarding and also no daily feedings once it's established.
Like my starter recipe, this No Knead Sourdough Bread is stripped down and simplified as much as is possible. It is perfect for beginners. I'm even including some FREE printable sourdough schedules as examples for how you can make your baking fit easily around your day!
Super Softy Sourdough Vegan Milk Bread
Serve this delicious No Knead Sourdough Bread alongside homemade soups like my Red Lentil Soup with Lemon or my Vegan Potato Soup, stews like my Vegan Irish Stew, make delicious sandwiches, toast it, or slather it with vegan butter, and eat it with vegan cheese, olives and a side of red wine. Vegan French Toast or Vegan French Toast Casserole is rather fantastic when made with it too ;O)
Most leavened breads use commercial yeast to make the dough rise. Sourdough bread does not use commercial yeast. It is leavened with wild yeast and lactic acid bacteria that are first cultivated in a sourdough starter. A little bit of the starter is added to the dough when you make bread and the wild yeast and lactic acid bacteria naturally leaven the bread as they create carbon dioxide bubbles while feeding on the natural sugars in the flour.
Because of this sourdough bread takes much longer to ferment and rise than breads made with commercial yeast, and that is what produces its unique texture and flavour.
Easy Sourdough Bread [vegan]
They are the only ingredients you need to make a loaf of artisan style sourdough bread, assuming you have an active sourdough starter which is also just made with flour and water.In case you missed it you can find my very easy recipe here.
You can use all purpose flour to make sourdough bread but you won't get such a good result. It is at its very best when made with bread flour. You can tweak things a bit though to make results with all purpose flour better.
Bread flour works best because it has a higher protein content than all purpose flour. This gives the bread dough more strength. That means that you will get a better structure and a higher rise when using it than you will if you use all purpose flour.
Sourdough Rye Bread Recipe
Having said that, results will depend on where you are in the world too. Canadian all purpose flour has a higher protein content than American all purpose flour and British plain flour has an even lower protein content than both of them.
There is one way to give all purpose flour flour a protein boost though, and that's by adding some vital wheat gluten .
Vital wheat gluten is made from wheat flour which has been hydrated to activate the gluten, and then processed to remove everything but the gluten. It's what is used to make seitan recipes like my vegan roast.
Vegan Toppings For Sourdough Bread: 27 Best Ideas!
By adding vital wheat gluten to all purpose flour you boost the protein/gluten content of your recipe, giving extra strength to your dough. This will give you better results when baking your No Knead Sourdough Bread or any other bread recipe.
Due to recent events, bread flour has been impossible to find anywhere locally, and although this No Knead Sourdough Bread recipe was ready to share, I hadn't photographed it. So in order to get the photos, I had no choice but to use all purpose flour. I added some vital wheat gluten and you can see it turned out really well. Not as well as it would have with bread flour though.
If you need to make this recipe with all purpose flour, you will find details of how much much vital wheat gluten to add in the recipe notes.
Simple Sorghum Sourdough Recipe
If however you don't have access to vital wheat gluten, a good trick is to reduce the hydration (water) in the recipe a little. Somewhere between 5% and 10% dependent on the recipe. Because this no knead sourdough recipe is a fairly low hydration one anyway to make it suitable for beginners, reducing by 5% should be sufficient.
Most home ovens don't do the best job of baking artisan style bread. Steam escapes from the oven too easily and heat escapes through the oven door when you open it to put your bread in.
By using a Dutch oven you create the perfect environment for baking sourdough. The temperature is kept consistent because the Dutch oven is scorching hot and holds the heat well and evenly. It's preheated before the bread goes in and when you open the oven door to put the bread into the oven the Dutch oven retains the heat so there is no (or very, very negligible) temperature drop.
Inch Sourdough Boule (gf/v) Recipe By Fresh Is Real
A Dutch oven also has a heavy cast iron lid that traps every bit of steam escaping from the inside of the baking loaf. This steam stops a crust developing so quickly and so the oven spring (swelling and expansion of the loaf) is much, much better. Steam also helps develop a really crispy, crackly crust. It's the easiest and most foolproof way to bake sourdough.
If you are looking to buy a Dutch Oven for bread baking (whether sourdough or regular yeast bread), I highly recommend this Lodge L8DD3 5 quart Dutch Oven.
Dutch oven, you just have to place it on the upturned lid, then use the actual base of the Dutch oven as a kind of cloche over the top. The extra non-bread related bonus is that you can use the lid as a skillet too so it's truly multi-purpose piece of equipment.
Vegan Sourdough Burger Buns #breadbakers
I recently purchased one but before had been using my fancy, beautiful enameled red Dutch oven for baking sourdough, and although I got excellent results with it, over time the enamel is becoming stained from the very high heats and the burning flour remnants. With the pre-seasoned enamel-free black Lodge dutch oven you don't have to worry about that. And bonus, it's cheaper than enameled Dutch ovens and enables you to slide the loaf carefully onto the lid without losing any precious gas build up in the dough like you might if dropping it into a deeper Dutch oven. With good care it should last forever too.
It's not just good for sourdough either. Any yeasted bread (except super soft ones like brioche and challah) benefit from being cooked in a Dutch oven because it creates the perfect environment.
Don't be alarmed by how long it takes. Although its simplified, this is sourdough. It cannot be rushed. Fermentation takes time. It is nearly all hands off time though. There is hardly any actual physical work and it is really easy to work it around your schedule. Sourdough is really flexible. And there is no kneading involved!
The Best Gluten Free Vegan Bread Recipe You'll Ever Taste! {egg Free}
Sounds fancy but basically means leave it alone. Cover the mixed up dough with a damp clean dish towel or a lid and leave it to rest for 1 hour.
Once the autolyse period is complete perform 3 sets of stretch and folds approximately one hour apart. Don't worry, this is easy, takes a couple of minutes each time, and full details of how to do it are given in the full recipe at the bottom. You can also watch this very short YouTube video showing the stretch and fold technique in action.
Each time you perform a set of stretch and folds you will see and feel the dough becoming smoother and more supple as you develop the gluten and the structure in a very gently way.
The Best Gluten Free Vegan Sourdough Recipe
QUICK TIP - While doing the stretch and folds you do not have to be exact about the 1 hour resting time between. It's just a guide. If you have to go out it's ok to leave it for 2 hours or even 3 or for as little as 30 minutes between each one if you are short on time. The important thing is that you get them all in at some point in time.
Once the last stretch and fold has been done, cover with a wet dish towel or a lid and leave on the kitchen counter for the remainder of the bulk fermentation. This is where the action happens and when the
0 Komentar