How to Make No-Knead Sourdough Bread Using the Stretch and Fold Method
Learn how to make no-knead sourdough bread using the stretch and fold method to create a light and airy crumb that is never dense.
Servings: 16 sourdough boule slices
Calories: 107kcal
Equipment
- 1 5-6 quart Dutch oven with lid Knob must be able to withstand 500°F (260°C)
- 1 sharp knife or baker's lame
Ingredients
- 3 cups bread flour or all-purpose flour, any variety I used all-purpose Spelt flour.
- 1 1/2 tsp fine-ground sea salt
- 1 1/4 cups water, room temperature Preferably chlorine-free water.
- 1 cup fed sourdough starter Starter should be fed within 12 hours of being used to bake with.
- 1 tbsp olive oil
Instructions
- In a large bowl, whisk the flour and salt together. Set aside.
- In a large measuring cup, mix the water and sourdough starter together. Whisk well to incorporate.
- Make a well in the flour salt mixture and pour in the water sourdough starter mixture.
- Mix the dry ingredients with the wet ingredients until all the dry ingredients are completely saturated and the dough comes together to form a wet sticky dough. This is referred to as a "shaggy" dough.
- Cover the bowl of dough with a dish towel and set it aside at room temperature for 20 minutes.
- After 20 minutes, uncover the bowl and complete 5 sets of the stretch and fold method. (See the video to see how to do the stretch-and-fold method.)
- When all 5 sets of the stretch and fold method are complete, coat the dough in olive oil, cover with a dish towel, set it aside in a room temperature place (away from drafts), and allow the dough to ferment for 12 hours.
- BAKER'S NOTE: Alternatively, you can cover the bowl with plastic wrap and allow it to rest at room temperature for 1 hour, then transfer it to the refrigerator and allow it to ferment between 18 to 24 hours. Upon removing it from the refrigerator, allow the dough to return to room temperature and then proceed with the remaining steps.
- After 12 hours, place a piece of parchment paper on a baking sheet or other flat surface and lightly dust the parchment paper with flour. Set aside.
- Lightly dust a cutting board (or another flat surface) with flour. Uncover the dough, and using a plastic bench scrape or wet hands, remove the dough from the bowl and transfer it to the board.
- Flatten the dough into a rectangle approximately 8 1/2" x 11". Once flattened, fold the dough into threes as if you were folding a letter.
- Flip the dough over, and using cupped hands, begin to shape the dough into a ball. (See the recipe video for the technique.)
- Once the dough is formed into a smooth ball, use the plastic bench scrape to transfer it to the floured parchment paper. Dust the top of the ball lightly with flour and cover it with a dish towel.
- Allow the ball to rise and double in size. This will take approximately one to two hours.
- While the ball is rising, place a five to six-quart Dutch oven (with the lid on) onto the middle rack of the oven. Preheat the oven to 500°F (260°C) for at least 30 minutes prior to baking the bread. (Make sure that the knob of the Dutch oven can withstand 500°F [260°C].)
- Once the ball has doubled in size, use a sharp knife or a baker's lame to score the top of the bread.
- Using potholders, carefully remove the Dutch oven from the oven and set the Dutch oven on a heatproof surface. Carefully, remove the lid by opening it away from you to avoid exposure to the steam. Set the lid on a heatproof surface.
- Using the corners of the parchment paper, lift up the ball and transfer it, along with the parchment paper, down into the Dutch oven. (Be careful because the Dutch oven will be hot.) Using a potholder, replace the lid onto the Dutch oven and make sure that all the parchment paper is tucked into the Dutch oven.
- Using potholders, transfer the Dutch oven back onto the middle rack of the oven, close the oven door, and lower the oven heat to 475°F (246°C). Bake the bread, covered for approximately 30 minutes.
- After 30 minutes, open the oven door, and using a potholder, carefully remove the lid of the Dutch oven and place it on a heatproof surface. Close the oven door and allow the bread to continue to bake until it is a golden brown on top. This can take anywhere from five to fifteen minutes but watch it closely. You do not want it to burn.
- Once the bread is a golden brown on top, turn the oven off, and using potholders, remove the Dutch oven from the oven and place it on a heatproof surface.
- Once the parchment paper has cooled, use the ends of the paper to lift the bread out of the Dutch oven and transfer it (along with the parchment paper) to a cooling rack.
- Once the bread has cooled a bit and you are able to touch it, tap the bottom of the bread. It should sound hollow. This indicates that the bread has baked sufficiently.
- Remove the parchment paper and allow the bread to continue to cool on the cooling rack.
- Once the bread has cooled, use a serrated knife to slice it.
- Sourdough bread is best stored at room temperature in a bread bag or a bread box. It should stay fresh for approximately five days.
Video
Notes
Be sure to watch the recipe video for step-by-step visual instructions on how to use the stretch and fold method to make this sourdough bread.
Find this recipe and video at https://marysnest.com/how-to-make-sourdough-bread-using-the-stretch-and-fold-method/
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Nutrition
Serving: 1oz | Calories: 107kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 220mg | Potassium: 25mg | Fiber: 1g | Sugar: 0.1g | Calcium: 4mg | Iron: 1mg