Adventures in Bread-Making: Sourdough #5 SUCCESS + No-Knead Recipe

It took me five attempts to FINALLY achieve the perfect loaf!


In my earlier attempts, my biggest issue was a deflated loaf. To increase the rise and produce more air bubbles, I adjusted my starter’s feeding schedule to twice a day and used warm water to help move along the process. I also had 3 starters going so I could track their progress and see which variables were most successful. The quality of these photos are pretty terrible because my hands were covered in flour.

The starter with two daily feedings of rye flour was clearly the most lovely and bubbly and easily passed the float test.

From there, I followed my usual recipe. Even though it does take time, I’ve perfected it now so that it fits comfortably into my schedule.

  • 8:00AM: Mix 50g of sourdough starter with 350g warm water, 500g bread flour, and 9g salt. Cover with a damp towel and let sit for 30 mins.

  • 8:30AM: Fold dough inside the bowl towards the center to form a ball. Cover with a damp towel and let sit for 8-10 hours. Go to work.

  • 7:00PM: Come home from work. Gently roll dough onto the counter and fold the edges toward the center, forming a ball. Flip over so that the seam side is down. Cover with the bowl it was resting in and let sit for 5-10 mins.

  • 7:30PM: Dust a banneton basket with flour. Rub hands with olive olive to prevent sticking. Roll and rotate the dough into a tight ball. This helps build its structure so that the bread will rise as it bakes. I usually shape it for a minute or two, until I see small hair bubbles stretching across the top of the dough ball. Place seam side up in the banneton, cover with a damp towel, and let rest for 30 mins - 1 hour. Eat dinner.

  • 8:30PM: Pre-heat oven with the Le Creuset inside. Use oven mitts to remove from oven and open lid. Gently flip the dough ball onto parchment paper so that the seam side is down and gently lower into the Le Creuset. Cover lid and bake for 25 mins.

  • 8:55PM: Remove lid and bake for 30 mins or until golden brown.

  • 9:25PM: Remove from oven and let rest for 1 hour.

  • 10:25PM: Slice bread and ENJOY.

Recipe adapted from Baked: No-Knead Everyday Sourdough Bread.