https://github.com/atrinh0/sourdough

My no knead sourdough recipe 🍞
https://github.com/atrinh0/sourdough

sourdough

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My no knead sourdough recipe 🍞

• Host: GitHub
• URL: https://github.com/atrinh0/sourdough
• Owner: atrinh0
• License: mit
• Created: 2022-12-11T17:56:46.000Z (about 2 years ago)
• Default Branch: main
• Last Pushed: 2022-12-12T17:24:57.000Z (about 2 years ago)
• Last Synced: 2025-01-15T18:45:03.355Z (about 1 month ago)
• Topics: sourdough
• Homepage:
• Size: 1.81 MB
• Stars: 0
• Watchers: 1
• Forks: 0
• Open Issues: 0
• Metadata Files:
  • Readme: README.md
  • License: LICENSE

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# Sourdough recipe

My no knead sourdough recipe. 🍞

Tried, tested and adapted over time. 

Archived here for future reference purposes.

## Refresher videos

Video | URL

--|--

Sourdough Masterclass - Patrick Ryan | https://www.youtube.com/watch?v=2FVfJTGpXnU

No knead Sourdough - Bake with Jack | https://www.youtube.com/watch?v=vmb0wWKITBQ

Sourdough recipe - The boy who bakes | https://www.youtube.com/watch?v=NBcIMj3gf74

## Starter (_Swampy_)



100% hydration, equal quantities of:

- Existing starter

- Rye flour

- Water

## Ingredients

Ingredient | Quantity

--|--

Starter | 80g

Water | 300g

Flour (see below) | 400g

Table salt | 8g

#### 400g Flour variations

Bread type | Amount | Remarks

--|--|--

Just right | 100g country grain flour + 300g strong white flour | Delicious combo

Half half | 200g wholemeal flour + 200g strong white flour | Healthy?

All white | 400g strong white flour | Basic staple, not a lot of depth in flavour

## Method (making the dough)

Step | Task | Duration until next step

--|--|--

1 | Remove starter from the fridge (40g) add 40g rye flour and 40ml water, mix well and keep at room temperature out of the sun. (_Protip: Use rubber band to indicate the original volume, see above image_) | Wait until volume has doubled (2-6 hours)

2 | Spoon 80g of risen starter into a large mixing bowl, put remaining 40g starter back into the fridge | 

3 | Add 300ml water into the same bowl, mix well | 

4 | Add 400g flour (see above for types), and 8g of table salt, mix until no dry parts left, cover with lid | Wait 30 minutes

5 | Stretch and fold (12 times), cover with lid | Wait 2 hours

6 | Stretch and fold (4 times), cover with lid | Wait 2 hours

7 | Stretch and fold (4 times), cover with lid | Wait 1 hour

8 | Onto a lightly floured surface, tip out the dough, stretch and fold (4 times) and form into a ball, cover with bowl | Wait 1 hour

9 | Dust lightly with flour, flip over, stretch and fold (4 times) and form into a ball, place ball into a lightly buttered loaf tin, cover with cling film | Straight into fridge or leave out for 1-2 hours to rise a bit more

10 | Put loaf tin into the fridge | Overnight

## Method (baking)

Step | Task | Duration until next step

--|--|--

1 | Turn oven on bread baking mode at 240 degrees celcius | Until oven has reached 240

2 | Take loaf tin out of the fridge, remove cling film, score straight down the middle |

3 | Put loaf tin in the oven, with approx 100ml of water in the bottom oven tray (for steam), close the oven door | 5 minutes

4 | Turn oven down to 190 degrees celcius | 25-30 minutes (until the top is dark brown)

5 | Turn off oven, tip loaf onto a cooling rack | 30 minutes to cool

6 | Enjoy with lashings of Lurpak butter 🤤 |