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No-Knead Sourdough Bread - King Arthur Baking

  • 1 cup (227g) ripe (fed) sourdough starter
  • 1 3/4 cups (397g) water, lukewarm
  • 5 cups (602g) King Arthur Unbleached Bread Flour
  • 1 tablespoon (18g) salt

I’m still at level 1 of my sourdough starter adventure. I technically made this recipe with some discard and a little commercial yeast. Pretty sure it’s over proofed!

Day 2 coming out of the fridge:

After 3 hours at room temperature:

Fresh out of the oven - colour looks good!

Cooled a bit and sliced

Crumb is pretty dense. Crusty crust. No big sourdough bubbles. I used 3/5 plain white flour and 2/5 of some local red fife, so I think the almost whole wheat look comes from the fife.

Verdict: good! Happy with it! Much less messy than the “wet” no knead I’ve used before. We’ll see if I can replicate this!

Round two, this time with all live starter.

Due to a series of incidents, bottom totally baked to the pan. But! Smell and taste of the top part still excellent.

I screwed up several things.

  1. used semolina rather than oiling the pan
  2. didn’t put the lid on to start
  3. overcooked by like 20min and THEN
  4. put lid on for a final 20min.

I cut it out of the pan and the flavour and texture wasn’t bad.