Yecora Rojo Sourdough Bread No Knead Version Too Recipes

YECORA ROJO SOURDOUGH BREAD (NO KNEAD VERSION TOO)

Steps:

• NO KNEAD PROCESS
• Mix all of the ingredients in a bowl until they're thoroughly incorporated. If possible, put the dough in a straight-walled container and let it double in size. This took my dough about 6 hours in a warm lit oven. (You can see in the photo gallery that my dough more than doubled; this was a bit too fermented).
• After the bulk fermentation, continue with the instructions below, starting at the Pre-Shape and Bench Rest. Keep those steps as brief as possible and refrigerate your proofing basket quickly if you ferment the dough as much as I did.
• I recommend at least some time in the refrigerator during final proof for this no knead dough to give it some stiffness before baking.
• ACTIVE GLUTEN DEVELOPMENT PROCESS
• Autolyse
• Mix the water and flour in a bowl, cover and let the dough rest 30-60 minutes.
• Bulk Fermentation
• Add the sourdough starter and salt to the dough by folding and squishing it into the dough. Let the dough rest a few minutes if it starts to tear, then resume until it is incorporated.
• About 30-60 minutes into the bulk fermentation, laminate the dough to strengthen the gluten and increase elasticity. Do this by wetting a large countertop or table space, scraping your dough out onto it and stretching it fairly thin (see photo gallery). Then fold it back up, return it to the bowl and cover.
• Perform 2-4 rounds of coil folds or stretching and folding at 20-30 minute intervals.
• End the bulk fermentation when dough is puffy and aerated. For my doughs, this was about 7 hours after mixing in the starter in kitchen temps in the low 70s. You may find you need more or less time, depending on the vigor of your starter and your dough temperature.
• Preshape and Bench Rest
• On a lightly floured countertop, preshape your dough into a boule and let it rest for about 20 minutes.
• Shape
• Shape your dough appropriately for your baking vessel (oval, oblong, round) and place it into a well-floured banneton. This dough was fairly sweaty and almost didn't come out of the bannetons the next morning, so be generous with the flour (or bran flakes).
• Final Proof
• Many variations on time and temperature will work for a final proof. In the case of these doughs, I left them at room temperature for 35 minutes and then refrigerated them for 8 hours. In the photo gallery below, you can see how much they expanded.
• Bake
• Preheat your oven and baking vessel to 500F for 30 minutes.
• Flip your dough directly into the base of your vessel, or flip it onto parchment paper and then transfer the dough and parchment to the base of your vessel.
• Score the top of the dough. Cover it and return the vessel to the oven.
• Bake:
• 20 minutes at 500F with the lid on.
• 10 minutes at 450F with the lid on (add a baking sheet under your baking vessel if it is cast iron).
• 5-10 minutes at 450F with the lid off.
• The internal temperature of your bread should be at least 205F when you remove it from the oven. Let the dough cool for several hours before cutting.

BETTER-THAN-BAKERY NO-KNEAD SOURDOUGH

Steps:

• Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
• Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
• Turn dough on to a well floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
• Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
• Carefully remove Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
• Gently roll dough out of oiled bowl and into the Dutch oven; replace lid.
• Bake in the oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooking rack to cool completely.

SOURDOUGH NAAN FLATBREAD

Steps:

• Mix all of the ingredients in a bowl and then hand-knead for a few minutes. Add extra flour if the dough is too sticky or more milk if it's too dry. ⁠
• Cover the dough and let rise by 70-100%. This can take several days in the refrigerator or 4-8 hours at room temperature (or more), depending on the temperature and starter ripeness.
• Scrape the dough onto a floured countertop, de-gas and divide it in eight pieces. I cut the dough like it is a pie. This is a good time to add minced garlic, chives or herbs if you want. Keep the pieces small, though, to not break the dough when you roll it flat.
• Roll the triangles into eight balls, keeping track of which ball you made first so this can be the dough you fry first. I no longer do a final proof, finding that the bread is more bubbly this way. You simply need about 10 minutes between making the first ball and trying to roll it flat for the gluten to relax again.
• On your stovetop, preheat a 10-inch or larger cast iron pan to "medium." You'll arrive at the perfect temperature for your pan and burner via trial and error.
• Roll out your first ball to a little less than 1/4 inch thick . I very lightly flour my counter and very lightly oil my rolling pin.
• Transfer the dough to the hot frying pan and cook each side for 1-2 minutes. Flip when the top of the dough bubbles and the sides curl under.⁠ You're aiming for brown spots, so adjust your heat accordingly.
• Place the cooked naans on a rack to cool. You should have time to roll one dough while frying another. When all the naans are cooked and cool, cover or wrap them so they don't dry out.⁠ You can also brush them with melted garlic-and-herb butter while they're warm if you want.
• You can freeze and reheat the naans in the toaster.