This recipe will make one loaf of no knead sourdough and includes approximate timings
Start your dough building mid to late afternoon. I start around 5pm.
Mix 75g of ripe and ready starter with 350g of lukewarm water, and stir them together so the starter is completely dissolved.
Add the 500g of strong white bread flour and 1.5 teaspoon of salt.
Mix it all together loosely. It’ll probably be a bit lumpy and bumpy, just make sure all the flour and water is mixed. It will look like this:
First mix of no knead sourdough bread
As tempting as it seems, don’t start to knead this dough. As the recipe title implies, this is a no knead sourdough bread.
Cover the bowl with cling film and leave to rest on the side for an hour. This resting stage is called “autolyse”.
If your kitchen isn’t very warm, like mine, then just set your oven light to be on. That usually creates sufficient warmth in a small space for the dough to rest and rise.
After an hour, lift and fold the dough and bring it into a smooth ball of dough. Literally pick up a handful of dough from one side of the bowl, lift it and fold it over the rest of the dough to the other side of the bowl; you don’t need to pull it tight. Then turn the bowl and repeat the process, do it about 20-25 times maximum, until its a smooth ball.
No knead sourdough after stretch and fold
Cover the bowl again and leave it out on the kitchen counter (or pop it back in your warm snug oven). Perform the “stretch and fold” 2 to 4 more times over the next few hours. I normally do this every half an hour until about 10pm, but do whatever works for you. Re cover the bowl, and leave it on the counter overnight, or again in your oven with just the light on if your kitchen is on the cool side. This is often termed as the “bulk fermentation” period.
It’s 10pm and our no knead sourdough bread dough is tucked up for the night.