Light Ciabatta, 78% Hydration
No-Knead Kalamata Olive Ciabatta
No-Knead Multi-Seed Sourdough Bread
Rustic No-Knead Sourdough Bread
Simple No-Knead Ciabatta
No-Knead Rosemary Rolls
No-Knead French Baguette with Overnight Poolish
Sourdough No-Knead Bread
Nothing is more comforting than home baked sourdough bread, crispy and slightly chewy…
Before I start, I must admit that I almost gave up on the sourdough starter, not to mention the frustration and the defeat feeling and on top of it I really felt insulted since I had so much training in microbiology laboratory. Well, determination won the case…and I finally cultivated a few jars of very healthy sourdough starter. Therefore with all my “manipulations” and add a bit here, take a bit there, I am not sharing a recipe for the starter…as you can easily search on the internet and look for a recipe that best suit you.
What I am sharing with you is the wonderful bread that I made with the sourdough starter…just bear in mind that my sourdough starter has 100% hydration, meaning that the weight of flour and water is exactly the same.
This particular recipe has 85% hydration, therefore the dough is very “wet”, you can easily adjust to less hydration such as 83%, which will make it easier to handle.
- 90 g of sourdough starter
- 300 g bread flour (100g plus 200g)
- 5 g salt
The day before baking the bread, mix together the sourdough starter with 100g bread flour and 100g water.
Let the mix at room temperature for about 10 hours or overnight.
After the “incubation” time add 130g water, the remaining 200g bread flour and the salt. Mix well and proceed as described here.
If you enjoy this no-knead sourdough bread, you might want to take a looks at the No-Knead French Baguette recipe.
Did you know that sourdough dough is fermented by a combination of wild yeast and lactobacillus? Lactobacillus is the bacillus used to produce yogurt, sauerkraut, cheese and other fermented food products.
Thank you for stopping by Color Your Recipes…have a colorful day!
No-Knead French Baguette
Who does not like freshly baked French baguette! Especially that it is so easy…no-kneading needed for this recipe…
A friend of mine turned me onto this recipe, which was adapted from Food Wishes. No need to mention that I have made this bread many times and even once baked to take to work upon request, I kind of felt so embarrassed because this recipe is literally very simple. What can be easier than a no-knead bread? Oh! I got many request to share the recipe…so here it is…
Okay, let me take back…the only time consuming is when you place the baguettes in the oven as they need to be misted with water every 5 minutes…other than that, it is no fuss…and it sure looks like that they came from a professional bakery.
- ½ teaspoon yeast
- 300 g water
- 375 g bread flour
- ¾ teaspoon salt
In a medium bowl, mix all the ingredients and let it rise overnight or until double at room temperature. The dough will be sticky, but will come out from the wall.
Next day, when ready to bake, gently remove the dough from the bowl over a floured surface and split the dough into approximately 3 portions.
Fold the dough over itself and roll as you push out until elongated in the form of baguette. Repeat with the other dough.
Place the baguettes on a cookie sheet on a floured parchment paper. Dust the top of the baguette with flour and gently cover the baguettes with a plastic film.
Leave to rest for approximately 1 to 1 ½ hour or until almost double from its original size.
Preheat oven to 550F (or as high as your oven will permit). Place a pan with water on the bottom rack of the oven.
Use a sharp scissor cut the bread making diagonal marks of approximately 45 degree, make sure to tuck in the tips.
When ready to place the baguettes in the oven spray the baguettes generously with water. Let it bake for 5 minutes and repeat the water spray. Another 5 minutes in the oven and spray again with water and turn the pan around so the baguettes bake evenly. Let it bake for another 5 minutes or until the crust turns brown.
When the baguettes are done, remove from the oven and let them cool on a wire rack for 10 minutes or so…now you can start enjoying the bread.
If you enjoy this simple and easy no-knead French baguette recipe, you might want to check on the Sourdough No-Knead Bread recipes.
Did you know that all no-knead bread requires a very high hydration? This way gluten strands can form throughout the wet dough producing the uneven holes where the carbon dioxides (CO2) generated by the yeast are trapped.