No Knead Sourdough Bread With Sauerkraut And Onion Food

BETTER-THAN-BAKERY NO-KNEAD SOURDOUGH

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.

EASY NO-KNEAD SOURDOUGH BREAD

Steps:

• To a large mixing bowl, add the flour, 537g water, and sourdough starter and mix with wet hands until no dry bits remain. Cover the bowl and let rest for 30 minutes in autolyse.
• (9:30 a.m.)Add the salt to the top of the dough and pour on the remaining 43g of water to help dissolve. Mix by hand until the salt is incorporated and the dough comes together in a single mass. Transfer to a bulk fermentation container and cover.
• (9:45 a.m. to 1:15 p.m.)At a warm room temperature, around 74-76°F (23-24°C), bulk should take about 3 1/2 hours. Give the dough four sets of stretches and folds during this time. The first two sets are at 15-minute intervals (10:00 a.m. and 10:15 a.m.) and the last two at 30-minute intervals (10:45 a.m. and 11:15 a.m.). Perform vigorous stretches and folds, as seen below, for the first 3 sets, then a gentle set for the last set. After the last set, let the dough rest for the remainder of bulk fermentation, covered.
• (1:15 p.m.)Gently scrape the dough out of the bulk fermentation container and divide it into two pieces. Using wet hands, preshape each piece into a loose round and let rest for 30 minutes, uncovered.
• (1:45 p.m.)Shape each piece of dough into a round (boule), then place the dough in proofing baskets.
• (2:00 p.m. to 9:00 a.m., the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.
• (9:00 a.m., the next day)Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C).

SOURDOUGH NO-KNEAD BREAD

Steps:

• In a large mixing bowl, combine the flour and salt.
• In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight, about 10 to 24 hours.
• The next day, generously dust a clean kitchen surface with flour. The dough should have risen considerably and you should see visible bubbling along the sides. The dough will be spongy and wet. Scoop the dough directly onto the surface, then dust with more flour. With lightly floured hands, gently fold the edges of the dough from the outside in, to form a round loaf. Dust a clean towel with yet more flour, sprinkle sesame seeds in a small area about the size of your loaf and place the dough on top of the seeds, seam side down. Lightly dust with additional flour, cover and allow to double in size, about 2 hours.
• Meanwhile, heat oven to 450. Place a covered enamel Dutch oven or heavy pot with a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, take off its top, and carefully invert the risen dough into it, so that the seam side is now facing up. (Alternately you can invert the risen dough onto a flour-dusted sheet of parchment paper and lower your loaf into your pot that way.). Put the top back on the pot and return it to the oven.
• Bake for about 25 to 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 20 minutes or so. Put the loaf on a rack to cool for at least 30 minutes before serving.

NO-KNEAD SOURDOUGH BREAD

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.

ARTISAN SOURDOUGH NO-KNEAD BREAD

Steps:

• In a large mixing bowl, stir 1/4 cup starter into purified water.
• Add combined dry ingredients and stir until well incorporated.
• 2 stretch and folds at 15 minute intervals.
• Cover bowl and let sit roughly 10-12 hours at room temperature.
• Follow video instruction for coil folding and placing dough in well floured proofing basket.
• Cover proofing basket and let rise about 1 to 1 1/2 hours. Proofing times can vary quite a bit based mostly on your ambient room temperature. Experience will be your best teacher when it comes to judging when your dough is ready to bake.
• Preheat your baking vessel to 500ºF for 30 minutes.
• Bake your dough with the cover on for approximately 17 minutes.
• Remove baker cover and continue baking an additional 17 minutes.
• When internal dough temperature reaches 200-210ºF, remove from oven and let cool completely.
• Consume bread, be happy.