Follow along as I make my no-knead sourdough bread, showing you all the steps and giving you tips, history lessons and sourdough stories along the way. All videos, notes and recipes are free for you to download.
You will need:
1/2 cup rye sourdough starter (we do not make the starter together. If you have a white sourdough starter, that is fine. For this method, you will need to feed it with wholemeal rye flour, as described in the Step 1 video)
1.5 cups wholemeal rye flour (I recommend Four Leaf, which is organic, Australian, unprocessed and freshly milled)
500g wheat bread flour, at least 50% wholemeal (I recommend Four Leaf 85%)
1.5 tsp salt
I introduce you to the bowls, pans, utensils and extras , along the way.
You can find all the notes and recipes here…..
First day, 9am we will feed the starter together . You will need ….
the starter + the rye flour + a spoon and access to water.
That night at 7PM we will make the dough. Here’s what you will need for that….
1. Fed sourdough starter
2. 500g bread flour, preferably ” Four Leaf 85%” from Heartfelt Wholefoods or another wheat flour which is at least 50% wholemeal .
3. 1 x small mixing bowl+ 1 x medium mixing bowl.
4. Steel tablespoon or a wooden spoon
5. A plastic bag or other suitable covering for the medium bowl.
The next morning at about 8am we meet again and do the second rising. You will need ….
1.either a cane banetton or a nicely shaped bowl, (which I will explain beforehand.)
2. A little oil and a little bit of rice flour (or other gf flour). Don’t stress too much if you don’t have any gf flour.
3. An oven that can work at 240C
4. A cast iron pot with lid or alternative. We will discuss this beforehand.
Step 1: Feeding the starter
We are aiming for fairly even holes through the whole loaf, with a thin but crisp crust. Don’t cut it for 2 hours or it will be wet and horrible 🙂