Sourdough No Knead Method
- 1 * 1 cup (5 oz.) whole wheat flour
- 2 1/2 * 2 1/2 cups (11 oz.) white bread flour
- 1 1/2 * 1 1/2 tsp. salt
- 1 1/2 * 1 1/2 cups purified water
- 1/4 * 1/4 cup starter
The baking times and all that are the same as the basic no-knead method. So you can easily just watch that video but follow this recipe. I usually bake the bread at 500° for 30 minutes with the lid on and then remove the lid and continue baking for 15 more minutes at 450°.
Generally speaking, the wetter your dough the bigger the holes will be, which many people really like. However, a drier dough will make it easier to get the bread to rise while baking, giving you greater “oven spring” and a more spherical loaf versus a pancake.