No-Knead Bread
Brot ohne Kneten (No-Knead-Bread) von Spoonsparrow ist als Sauerteig-Einsteiger immer eine gute Idee!
Ingredients
- 50 g rye sourdough starter
- 350 g lukewarm water
- 250 g rye flour (Type 1150)
- 250 g wheat whole‑grain flour
- 9 g salt
Instructions
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1.
In the evening mix the sourdough starter with water in a bowl. Add the flours and salt, stirring well with a wooden spoon until no dry flour remains. Cover and let rest for 30 minutes.
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2.
Shape the dough loosely into a ball by folding each outer edge inward, pressing down, and repeating clockwise. Cover and allow to ferment overnight at room temperature.
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3.
The next day reshape the dough into a round ball again, folding the outer edges inward clockwise and pressing down. Turn the ball over and place it in a floured proofing basket with the seam facing down. Cover and let rise for about 30–60 minutes.
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4.
Transfer the dough onto parchment paper. Lift it into a preheated cast‑iron pot, close the lid, and bake at 250 °C (230 °C fan; gas: highest setting) for 20 minutes. Remove the lid, lower the temperature to 230 °C, and bake for an additional 40 minutes.
