When I decide to bake, I usually mix up 2 batches. We have a gigantic roll of industrial sized plastic wrap since we use it so much in all our cooking, so that’s what you’ll see in the next pic. Besides, this will be the BOTTOM of the loaf, not the top.Ħ)Next, cover the dough with plastic wrap, or a lightweight cotton towel–either works. In the picture below, you’ll see the dough in a “proofing basket” that I prepped with nonstick cooking spray and dusted with flour. This is the beauty of this recipe, it needs very little kneading. I usually do about 4 turns and one flip until the dough can hold itself together. Fold the outer edges into the center, rotate and repeat. This next pic shows you how the dough expands during the wait.Ĥ) So you’ve patiently waited 18-48 hours…now it’s time to GENTLY scrape the dough out of the container onto a floured surface.ĥ) Sprinkle flour on the top of the dough but only use enough flour to make it a little more pliable. I let this dough rise for 48 hours and that made all the difference in souring the dough. Yes, you read that right, this dough needs to rise for a minimum of 18 hours. But again, this dough is sticky! I usually end up adding a bit more liquid at this step because I err on the side of dryer dough rather than wetter dough if that makes sense.ģ) Put the lid on, shove it in a corner on your countertop and forget about it for 18 hours. If it seems too dry, add more water or vinegar a little at a time. (I wear gloves in this step because I had an unfortunate incident where one of my nails popped off ) The dough will be sticky and look like this. You’ll need to mix this in a container with a tight fitting lid because it will double in size.ġ)Combine dry ingredients and stir with a whisk.Ģ) Add water, beer and vinegar. I haven’t tried this recipe with self-rising flour so no clue if that’d work.įor the honey wheat sourdough, I substituted 1 cup of whole wheat flour for the white flour and added 1/4 cup of honey. *I use whatever flour I have on hand, whether it is all-purpose or bread flour. I documented everything so hopefully it’s clear and not confusing. While this looks like a ton of steps, it’s really NOT. It’s a combination of the recipe from Ken Forkish’s wonderful bread BIBLE - Flour Water Salt Yeast - and my own experimentation with other “no knead” recipes.īecause I bake bread frequently-ish, I have all the specialty kitchen tools which you’ll see in the pictures, but you don’t HAVE to have them to make this bread! Truly the only required tool is a dutch oven (one of those enameled pots with a lid that can take high heat), an actual oven and PATIENCE. I have a ton of bread baking cookbooks, but this is the recipe I keep coming back to because it is so easy.

Ken forkish sourdough starter