Classic Bread Machine Sourdough Bread Recipe - No Yeast
Make this no-yeast sourdough bread recipe in your bread machine using the DOUGH cycle. All the hard work of mixing and kneading happens in the machine, but you do the shaping and baking in a conventional oven for a superior crust and a traditional appearance.
2tablespoonswhole wheat flour (substitute with bread flour if preferred) - 15 gr
4 cups + 1 tablespoonbread flour - 485 gr
2teaspoonstable or sea salt - 11-12 gr
Add the water, starter, flour, and salt to the bowl (in that order).
Select the DOUGH cycle and press START.
When the DOUGH cycle is complete, transfer the dough to a damp surface.
Stretch and fold the dough using a bench scraper and damp hands. Do this at least 5-6 times. This technique builds strength so your bread won't spread out like a pancake when you bake it. If the dough won't stretch, cover and let it relax for 15 minutes, the stretch and fold at least 5-6 times. The dough should become smooth and less sticky.
Shape the dough into a smooth ball with the smooth side up. Place into a bowl or a clear 8 or 9-inch casserole dish. Cover.
Let the covered container of dough sit on the counter to rise. The proofing process may take 3-10 hours, depending on the temperature, the vitality of your starter, and the amount of starter you use. You can control the timing somewhat by moving the dough to a warmer or cooler location.
How to tell if the dough has risen enough:The dough should approach almost double its original size. Look for giant bubbles on top and many bubbles covering the sides and bottom of the dough. (This is why a clear container is helpful.) It should jiggle slightly when you shake it.
Preshaping: Lay the bowl of dough upside down onto a damp surface. Allow gravity to help the dough fall out gently on its own. Shape into a rough circle. Pick up one side of the circle, then fold it toward the center. Use your fingertips to tap the seams and "glue" them down gently. Continue folding like an envelope to form a rough ball. Flip the ball over so the smooth surface is on top. Cover the dough with a damp towel and let it rest 15-30 minutes.
Use a damp bench scraper to flip the relaxed dough upside down. Repeat the initial shaping process by using your damp fingers to gently stretch the dough into a larger circle (approximately 10-inches in diameter.
Next, pick up one side of the circle, then fold it toward the center. Use your fingertips to tap the seams and "glue" them down gently. Continue folding like an envelope to make a ball again. Flip it over with the bench knife.
Use a push and pull motion with your hands and a bench scraper to make the ball more compact and create tension.NOTE: If your dough turns into a gooey mess, the dough may be overproofed. (Recovery tip: Scrape the dough into a greased 8½ x 4½-inch bread pan and make a sandwich loaf.)
Place the dough with the smooth side down into a lined banneton, small mixing bowl, or a small colander. (Line the bowl with a well-floured linen or cotton tea towel. Rice flour works best.) Cover and allow the dough to rest for 15 minutes to an hour on the counter. If desired, "stitch" the dough in the banneton to create more tension. (See video.)
Refrigerate your covered loaf for 8 to 24 hrs.
Preheat your oven to 500˚F for 45 minutes before you want to bake. If using a Dutch oven, put the lid on and place it into your oven while preheating (unless the manufacturer recommends against heating the pan empty).
Remove the bread from the refrigerator immediately before you're ready to bake. Sprinkle the top of the dough with semolina or cornmeal while still in the banneton or bowl so it won't stick to your parchment paper. Turn the dough onto a piece of parchment paper. Brush off excess flour with a brush.
Optional: If you like a blistered crust, liberally spray the crust with COLD water. (I keep a small spray bottle in the fridge.)
Slash the bread with a sharp knife or razor blade using any design you like. The primary slash should be at least 1/2 to 1 inch deep. Keep it simple if you are a beginner. An 'X' works fine. A big "C" makes a nice ear. Move the shaped dough with the parchment paper under it to your preheated Dutch oven.
Put the lid on the Dutch oven and place it into your oven. Turn the temperature back to 460˚F. After 20 minutes, remove the cover. Turn the oven temperature back to 435˚F and bake for 20 additional minutes. Total time in the oven should be about 40 minutes.
Bake bread until it registers 207-210˚F in the middle using a quick-read thermometer.
Cool the baked bread on a rack for an hour or longer before slicing. Cutting the loaf too early will result in gumminess.
Classic Bread Machine Sourdough Bread Recipe - No Yeast https://saladinajar.com/recipes/bread/sourdough-bread-machine-recipe-no-yeast/ April 16, 2021