How to Create a Small Sourdough Starter and Bake

Home » Bread » Everyday No-Knead Sourdough Bread EVERYDAY NO-KNEAD SOURDOUGH BREAD Feb 22, 2018 · 162 Comments JUMP TO RECIPE Straight on shot of sourdough bread being sliced. Very open crumb.“Every baker needs an all-purpose, go-to loaf in their repertoire.

And if you’re new to sourdough, this is the perfect place to start. Simply make the dough, let it rise overnight, and bake in the morning. It requires very little effort with big reward. The crust is golden and crunchy, and the velvety crumb is perfect for sandwiches and toast.” These are the words from Emilie Raffa’s new book, Artisan Sourdough Made Simple, and I can tell you from my now very practiced experience that they are true.

Everyday No Knead Sourdough Bread Play Video I have very little experience making sourdough. Actually, let me clarify: I have very little experience making successful sourdough. Despite taking a sourdough bread baking class when I was in culinary school, I have always found the process to be overwhelming and difficult to feel confident in. In all fairness, I enrolled in that sourdough class for free in exchange for being the instructor’s helper. The problem was that I spent more time cleaning his station and weighing out his flours than I did learning to bake bread. I loved participating but didn’t, in the end, feel like I had a lot of confidence delving into the sourdough world on my own.

Emilie’s book really changed that for me. Her recipes are almost entirely based on a no-knead overnight method of letting the dough sit. This process, called the bulk rise (or bulk fermentation), is where the yeast does most of its work of giving the dough flavour (though the production of alcohol and other byproducts) and helping it gain more structure as the gluten develops. It’s essentially a set it and forget it type of recipe. And when you turn up again in the morning, the dough has truly transformed.

The minimal amount of work required at the end to assess, shape, and score it, helps you to slowly hone your craft as you practice looking at, feeling, and shaping the dough. And in the end, a delicious loaf of sourdough will be your reward. I emphasize delicious because I haven’t gotten good at shaping my dough and getting a good ear yet (except this one time).

I’m telling you this because despite it being ugly, it can still be extraordinarily tasty! I know how intimidating baking sourdough can be. But if I could give you one piece of advice, it would be to not let that stop you from trying. BAKED has got your back. First, with this tutorial on how to make a sourdough starter if you don’t already have one. Secondly, with this everyday no-knead sourdough bread. And third, these New York style sourdough bagels if you want to try a more involved recipe. But I have to emphasize, you are this close to baking your own artisan sourdough bread. In your kitchen. By yourself. Yes, dreams do come true.