A simple and tasty sourdough bread with a no-knead method.
Ingredients
- 350 g water
- 100 g sourdough starter
- 500 g plain white flour
- 10 g salt
Method
- Mix together all the ingredients with a spoon. The dough should not be kneaded, only mixed lightly so that all the dry ingredients are mixed with the wet ones.
- Leave the dough to rise under a damped kitchen towel at room temperature for 2 hours.
- Place the dough on the kitchen counter and fold the dough in towards the center to tighten it up. Feel free to use a dough scraper to get a tight and even surface.
- Prepare a proofing basket by placing a kitchen towel in the basket and dusting it with flour so that the dough does not stick to the towel.
- Fold the dough in towards itself and place it upside down in the proofing basket.
- Fold the kitchen towel over the dough and cover the whole dough tightly to prevent it from drying out.
- Put the dough in the fridge to rise overnight. Here it can stand for cold proofing for 8–48 hours. The longer it is left, the more the taste of the bread. I usually leave it for about 12 hours.
- Place a baking steel on a rack in the middle of the oven and preheat the steel for 30 minutes before baking the bread.
- After cold proofing, place the dough on a piece of baking paper and cut a pattern in the surface with a sharp razor blade.
- Bake the bread at 240 °C on a baking steel in the middle of the oven for 20 minutes with steam (do this by placing an ovenproof dish with boiling water in the bottom of the oven). Remove the refractory form with water and bake for a further of 15 minutes at 230 °C.
