When Judy, the chef in Laurel’s charter school, shared this formula for making sourdough bread with me, I thought, “This sounds just too easy.” What, no autolyse phase? No folding? No kneading, are you kidding me? With a rise time of twelve to sixteen hours, the only difficult thing about this bread is planning when you’ll bake it. Even when my culture isn’t at peak strength, it’s turned out well.
I’ve baked with this formula three times, and it’s turned out consistently well. The first time I made it, the dough was a bit wet and it was still great. The only proviso is that the ingredients are measured are in grams. Instead of using a measuring cup, I weighed all the ingredients using a scale.
- 300 grams bread flour
- 100 grams rye flour
- 250 grams water
- 175 grams sourdough culture
- 1.5 teaspoons salt
In a large bowl, stir together the water and starter. Add in flour and salt. Add water as necessary to achieve dough that is sticky, but not wet.
Stir everything together; and don’t knead! Cover the bowl with a damp cloth and let dough rise for twelve to sixteen hours. Personally I tend towards sixteen hours. Punch it down and form into a ball. Let it rise for two hours.
Bake for 45 minutes in a 475-degree oven and enjoy.