Continuing my little love affair with no knead sourdoughs, I sort of back testing all my old recipe with the no knead method. This is absolutely fantastic, it is so quick to basically dump all the ingredients and do nothing (which is really what I do best). I am seeing the no knead light and running towards it.
So the “bakers percentage” which is basically the proportions of all the ingredients is the same as the rosemary loaf that I made a while back. I changed rosemary to lemon thyme (using what herbs I had in the fridge) and nigella seed (bought a huge bag for really cheap from a local Lebanese shop). These have both a light lemon zing taste that a very subtle to the bread.
I alos switch percentage betweem the wholemeale and white flour (was running out of white flour). This made it much more of a wholemeal bread. and so it is a much heavier bread but still really lovely and full of taste.
A bit of close up and you can see bubble and holes everywhere. So this is a denser bread.
- 380g water
- 100g sourdough starter
- 400g of stoneground whole wheat flour
- 100g organic strong white flour
- 10g (1 Tbsp) salt
- 2 sprigs of Rosemary
- 2tbsp of nigella seeds
- In a small cup add 10g of hot water and dissolve the salt. Leave to cool.
- In a large bowl add 370g of water + the starter and mix to dissolve.
- + add the flour + nigella seeds + thyme + the now tepid 10g salt water
- Mix until combined
- Cover with a plastic freezer bag and leave in the fridge for 20 hours.
- Scoop out your dough on a clean floured surface shape your dough. The seams bottom down, push down and rotate your shaped dough to close the seams.
- And leave the dough at room temperature for another 2 hours. Preheat the oven at 260C˚ with the Dutch Oven inside. Leave the dutch oven for a least 30 min at 260C˚.
- Slash the top and Bake at 260C˚ for about 30mins with the lid on. Take off the lid and lower the temperature to 230C˚ for another 15min.
- Take it out of the oven and let cool for an hour.