No Knead Sourdough Spelt Bread Recipes

NO KNEAD 50% SPELT SOURDOUGH

Steps:

• Thoroughly mix all of the ingredients in a bowl and, if possible, transfer the dough to a straight-walled container like this 2 qt. dough bucket. Mark the level on the container and let the dough rise until it is close to double in size. This was about seven hours for my starter strength and ambient temp.
• Flour your countertop and scrape the dough out of the bucket. Using a bench knife or floured hands, fold the dough onto itself so all the outer surfaces are floured. Then flip the dough and pre-shape it into a ball.
• Cover the dough with a bowl and let it rest about 20 minutes.
• Flour the top of the dough ball, flip it onto the floured side using your bench knife, and form the dough into your final bread shape (boule, batard, oblong loaf). Shaping how-to videos can be found here.
• Place your dough seam-side up in a proofing basket, stitching it tighter if it seems loose. Cover and let the basket sit at room temperature for 20-60 minutes (do the longer end of that range if your dough was less than doubled for the bulk fermentation).
• Place your covered proofing basket in the refrigerator overnight (8-16 hours).
• Preheat your oven to 500F for 30 minutes with your baking vessel inside.
• Flip your dough onto parchment paper, score it, and load it into the hot baking vessel.
• Bake at 500F for 20 minutes with the lid on.
• If you're baking in cast iron, slide a baking sheet under the vessel, same shelf with direct contact at this point.
• Lower the oven temperature to 450F, remove the lid, and bake for an additional 15 minutes or until the internal temperature of the bread is over 205°F.

NO KNEAD SPELT SOURDOUGH BREAD

Steps:

• In a medium bowl, stir together the flour and salt. Add the sourdough starter and water. Use your hands to gently mix the dough until it is completely incorporated and sticking to your fingers. Cover the bowl with plastic wrap and let sit at room temperature until the surface is dotted with bubbles and the dough is 1 1/2 to 2 times in size (7-8 hours or more depending on how active your sourdough starter is).
• When the first rise is complete, place your heavy cast iron pot with lid into the oven and pre-heat the oven and the pot to 475 degrees F. Position the rack in the lower third of the oven. The pot needs to pre-heat for at least 30 minutes.
• Generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands gently pat the dough out into a rectangle. With your dough spatula (or a large flipper) fold one short side of the dough into the middle and then fold the other short side on top. Then fold the dough in half the other direction. Dust lightly with flour, cover with plastic and let rest for 5 minutes. While you are waiting, line a medium sized bowl with parchment paper, using your fist to push the paper down into the bowl and your other hand to crease the paper around the inside and top edge of the bowl.
• Repeat the folding process outlined above a second time, let the dough rest for 5 minutes and then repeat folding process a third time. With lightly floured hands, lift the dough and place it into the parchment lined bowl seam side down. Cover with plastic and place on the counter next to the stove for 20 minutes for the second rise. To test if the dough is ready, press, do not poke, the tip of one floured finger quickly and lightly, about half an inch, slightly off center, into the crown of the dough (area of maximum expansion). If the indentation remains but springs back slightly, the dough is ready for the oven. If the dent fills in, give the dough another 5-10 minutes to rise and re-test.
• Remove the plastic covering from your bread dough. Using heat resistant pot holders, carefully remove the pot from the oven and remove the lid. Using both hands, lift the dough out of the bowl by holding all corners of the parchment paper and lower it into the pot. The edges of the parchment paper will brown, but will be just fine in the hot oven.
• Working quickly dust the top of the bread with flour using a small sieve (optional). Use a sharp pair of scissors to make 3-4 shallow cuts at a 45 degree angle along the center line of the dough to assist in "oven spring". Cover the pot with the lid and put it back into the oven. Reduce the heat to 450 degrees F and bake for 30 minutes.
• After 30 minutes, remove the lid and place a large baking sheet or tin foil on the rack underneath the pot (to help prevent burning on the bottom) and continue baking for another 10 minutes until the bread is a lovely chestnut color but not burnt. Use a heatproof spatula or pot holders to carefully lift the bread out of the hot pot and place it on a rack to cool thoroughly. If you have an instant read thermometer, the bread is done when the internal temperature is 190-200 degrees F.

ARTISAN SOURDOUGH NO-KNEAD BREAD

Steps:

• In a large mixing bowl, stir 1/4 cup starter into purified water.
• Add combined dry ingredients and stir until well incorporated.
• 2 stretch and folds at 15 minute intervals.
• Cover bowl and let sit roughly 10-12 hours at room temperature.
• Follow video instruction for coil folding and placing dough in well floured proofing basket.
• Cover proofing basket and let rise about 1 to 1 1/2 hours. Proofing times can vary quite a bit based mostly on your ambient room temperature. Experience will be your best teacher when it comes to judging when your dough is ready to bake.
• Preheat your baking vessel to 500ºF for 30 minutes.
• Bake your dough with the cover on for approximately 17 minutes.
• Remove baker cover and continue baking an additional 17 minutes.
• When internal dough temperature reaches 200-210ºF, remove from oven and let cool completely.
• Consume bread, be happy.