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No Knead Beginner Sourdough Bread

Byamazingfoodstv


*P.S. There is a sample Bread schedule at the bottom of this description as well as links to my favorite items on Amazon* I’ve gotten tons of questions from you guys asking for a guide on my bread. This is a more simplified and less complicated (believe it or not) version. With that said, I know this is still something that seems pretty time consuming, but you have to remember that the majority of the time is completely inactive, so it’s really not. It just requires a little patience. You know what though? That’s what bread is all about. Bread is such a meditational process to me. You’re not worrying about your job, you’re not stressing about finances, you’re just completely focused on one thing. The bread. Hope you guys at least give it the chance to try it!

My fermentation station:
My Proofing Baskets:
Lodge Combo Cooker:
Bread Lame (for scoring):
Rice Flour:
OXO Good Grips 5 lb Food Scale with Pull Out Display:
Pyrex® Prepware Glass Measuring Cup:
OXO Good Grips® Small White Silicone Spatula:
Brod & Taylor Folding Proofer & Slow Cooker:
Masterproofing 2 Pcs Round Banneton Basket-8 Inch:
2-Piece Cast Iron Cookware Set in Black:
Hand Crafted Bread Lame with 5 Blades Included by Aeaker (Storage Box B):
Bob’s Red Mill, Organic White Rice Flour, 24 oz (680 g) (Discontinued Item):

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Music – Jeff Kaale:
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My Tools used:
My Proofing Baskets:
Lodge Combo Cooker:
Bread Lame (for scoring):
Rice Flour:

Levain:
45g mature starter
45g unbleached all purpose flour
45 g stone ground whole wheat flour
90g filtered water at room temperature
Dough:
273g unbleached bread flour
500g unbleached all purpose flour
175g stone ground whole wheat
660g filtered water @ 90-95 degrees F
180g mature levain (just use all of your levain splinter that you made seperately)
18g fine sea salt

Sample Schedule (just to give you an idea:)
9am Start Levain
2:25 P.M. Begin Autolyse
3:00 P.M. Mix your dough, optionally use rhubaud method. Thank you to Trevor Jay Wilson who taught me that.
3:15 Bulk fermentation begins, peforming 2 folds spaced 15 minutes apart, and then one last fold spaced by 30 minuters after the 2nd fold. Totaling at 3 folds. Allow dough to rest for remainder of bulk fermentation.
7:00P.M. Preshape your loaves.
7:25 P.M. Shape your loaves and place them in their proofing baskets. Place them in plastic bags to prevent drying out, and proof them overnight in the fridge for 14-15 hours.
(the next day)9:00 A.M. Preheat oven with your dutch ovens in their from cold, to get them super hot, for one hour.
10:00 A.M. Optionally score, and bake your loaves.
Cool them on wire racks.

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35 Comments

  4. Thank you!!! 💚
    Can't believe I actually pulled this off! I made a lot of mistakes the first time around and I was worried it was gonna be a sad burnt blob, but it actually came out really killer! Making loaf #2 now following proper protocols (and making it rosemary gralic bread, so a lottle twist. Just through that stuff in along w the salt) and it looks ✨sexy ✨
    No doubt there will be many more lovely loaves to come thanks to this video 💚

  5. I hope that this one works out for me. It’s been a few weeks of trial and error for me. This is my second time using this recipe. I used it last week but didn’t follow it to a T because i wasn’t home when I should have started proofing it. Today, I finally was and I can just see the difference. It felt so different when I was shaping them to proof. Both in the fridge now. Praying they turn out!

  6. Proofing. My oven has a proof setting. It's apx 90 -100 degrees. I know in the video you put your proofer to 78 degrees. How long should I proof the leaving and the dough for at the temp my oven proofs at. Thank you.
    I absolutely 💯 enjoy your channel.

  12. Wow, this was a great tutorial. You made this look really, really enjoyable. I can’t wait to make my first loaf. When I do, it will be my first loaf of bread ever, and I’m 61. Thanks for this great in the video it’s really been super helpful! Bake on, little dude!💜

  16. Don’t forget to lower the temp when you take the lid off! I took my loaf out a little early cause the crust was looking nice, and the inside was a bit doughy. Realized I forgot to lower the temp. 🙂 Second loaf will be better.

  21. Josh, I have a question. You say that during the bulk formation we need to do the stretch and fold right?. Does that mean I need to take the dough out of my warm spot during the 3 -4 hours to do the three repetitions of the 3 stretches? I'm just confused as to whether I waith for the bulk formation to complete and then do the stretch and fold or do it while bulk formation

  22. I have made this recipe three times now and every time it has come out amazing! Thank you for making this video and sharing with all of us. I am wondering if I want to omit the wheat flour would I use the same amount of bread flour in place of that and water? thanks

  23. Hi Joshua
    I had an accident so couldn’t start fermentation until 2230 in the late evening. I wonder if I could leave the dough in the fridge and start fermentation the next morning? If so is there anything extra I need to do in the morning?

  26. I don't know if I'm just too stupid for baking fancy sourdough or what, but unlike basically everyone else here this was more or less a catastrophic failure for me. Followed the recipe exactly with a very vigorous starter, but the dough stuck like a mother fucker to my unfloured countertop and made shaping it completely, messily impossible.

  27. I twisted the recipe so much! Using so much guess work cause I didn’t have half of the stuff. And I’m about to put the dough in the oven in five minutes!

    (For some understanding of how much I change the recipe, I used powdered sugar instead of rice flour cause that’s all I had)

  34. I just spent a week making the starter, and the last two days making this bread. Oh, my goodness, it is AMAZING! The bread turned out a bit denser, without the big bubbles, but I like it better that way. The butter doesn't drip through onto your fingers and clothes. 🙂 But the flavor is just as good as the top two bakeries in Northern California: Acme Bread in Berkeley, and Grateful Bread here in Sacramento. Thank you for getting me through this process, Josh!

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