No-Knead Sourdough

 When I started baking sourdough it was many years ago, followed old-school recipes, and most of them from cold weather country, I remembered the first time cultivated the sourdough starter, followed what their way was to wait 12 days, but unfortunately gnats growing on the 7th day.... all sorts of experiences. 

The sourdough breads were baked during that time really sour! Haha, Gabriel and I were trained to take these type of sour-sourdough. 

In these few years, lot more Asian sourdough bakers sharing their professional knowledge of baking sourdough now day, many Youtube videos were shared, many methods were used, and even Hong Kong Actress Momo shared sourdough tutorial videos in Momoment channel, she is a certified baker and chef that was trained in France. Many knowledges and techniques that she shared were precious to us, if you could understand Cantonese, this is a good channel to follow. 

Baking sourdough is like what Momo said: "条条大道通Sourdough, ALL ROADS LEAD TO SOURDOUGH", and it is true, you may come to many methods, this baker shared this, and that baker shared otherwise, if a baker shared you must do this and that, then.... don't believe it, because it is not true. 

I would said, just adapt a method that you feel comfortable and easier to suit your living lifestyle. 

A friend of mine Joe, fell in love of baking during Covid-19 MCO, and she shared one video that is by

Culinary Exploration

Easy Homemade Sourdough Bread | A Basic No Knead Recipe That Gives Amazing Results Every Time

I followed the way but using Thermomix to knead everything in 1.30 minutes, and it works!!! 

The recipe makes neat dough compares to high hydration dough.

All you need to do, is shaping and wait. Here you go, it oven spring properly! (Even though no ear,  I don't really care about it, as long as I could bake two or four loaves in one go without me investing on other useless and expensive tools.)

They still look sexy!

Sun bed-ing...

Here is the recipe:

No-Knead Sourdough Recipe 

Ingredients 

128g Active starter (100% hydration) 

247g Water

375g Flour (I am using Super Melanger Japanese bread flour for all sourdough recipes)

12g Sea salt (You may reduced to 6g-8g)

Banneton Proofing Basket size: 25cm x 15cm x 8cm

Thermomix user, just put all ingredients in TM bowl, knead 1.30 minutes.

Feeding starter:( to divide 128g in three part, each part would be 42.6, therefore 42.6g starter: 42.6g water: 42.6g flour)

Usually I just round up to 45g:45g:45g, you know.... those stick onto the glass or spoon, just spare them. 

1) Assume you are already a baker, just fold and roll the dough on a flour free working top, make into a tight ball, store in a container for 4 hours.

2) Open the container, first dust some flour on the surface of the dough, and some on the working table top, turn the container over to slip off the dough, just pull the corner of the dough and fold into a square dough, then using the sticky working top (by this time the working top should be flourless.) push and pull to seal the bottom at the same time to pull the surface of the dough tight, make into oblong shape, keep in banneton basket, wrap with plastic bag, keep in fridge for cold retard. 

Bake in the next morning, I am using SSODD SA60L-1A oven, my setting for two loaves is:

1) 260°C 3 minutes, spraying 5 seconds in every 30 seconds. 

2) 230°C 12 minutes, spraying 5 seconds in every 30 seconds for the first 3 minutes. Total up 6 minutes of spraying. 

3) 50°C 10 minutes, just using the heat already in the oven to dry out moist in the bread. 

4) 170°C 8 minutes, crust the skin

5) 180°C 7 minutes, just make it a little burnt and crispy crust.