Best 2 Knead Not Sourdough Recipes
Stepping into the world of bread making can be an intimidating journey, especially when burdened with the perception that sourdough requires intricate techniques and relentless kneading. However, the realm of sourdough has expanded, introducing the concept of "knead not sourdough," a method that alleviates the laborious kneading process while retaining the characteristic tang and chewy texture of traditional sourdough. This approach embraces simplicity and empowers home bakers of all skill levels to embark on a successful sourdough adventure. Whether you're a seasoned baker looking to streamline your routine or a novice seeking an accessible introduction to sourdough, this article will guide you through the fascinating world of "knead not sourdough," providing insights, techniques, and inspiration to create delectable loaves that nurture both your taste buds and your passion for baking.
Check out the recipes below so you can choose the best recipe for yourself!
KNEAD NOT SOURDOUGH
Provided by Alton Brown
Categories side-dish
Time 20h55m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.
- After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.
- Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
- Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
KNEAD NOT SOURDOUGH BREAD
Steps:
- Directions Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours. After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape dough into a ball. Coat hands with flour if needed to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours or until dough has doubled in size. Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the preheated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake another 15 minutes or until the bread reaches an internal temperature of 210 to 212 degrees F. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
Tips for Making Sourdough Bread:
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the quality of your sourdough bread. Use unbleached all-purpose flour, filtered or spring water, and sea salt. You can also add other ingredients like nuts, seeds, or dried fruit to your sourdough bread for extra flavor and texture.
- Keep your sourdough starter healthy: The sourdough starter is the heart of your sourdough bread. Make sure to feed it regularly and keep it in a warm, draft-free place. You can store your sourdough starter in the refrigerator for up to two weeks, but be sure to bring it to room temperature before using it.
- Take your time: Sourdough bread takes time to make, but the results are worth it. Allow plenty of time for the dough to rise and proof. The longer the dough rises, the more flavor and complexity your bread will have.
- Don't be afraid to experiment: Once you've mastered the basics of sourdough bread, feel free to experiment with different ingredients and techniques. You can try using different types of flour, adding different flavors to the dough, or changing the baking method. The possibilities are endless!
Conclusion:
Sourdough bread is a delicious, nutritious, and versatile bread that can be enjoyed by people of all ages. It's a great way to use up leftover sourdough starter, and it's also a fun and rewarding project. With a little practice, you'll be able to make sourdough bread that's as good as, if not better than, what you can buy at the store. So what are you waiting for? Give sourdough bread a try today!
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