Use your loaf!

Max’s No-knead Sourdough Bread Recipe – Part 2

Following from the recipe of how to make the Sourdough Starter in Max’s No-knead Sourdough Bread Recipe – Part 1 we are now ready to move on to the actual making of the bread which uses a sourdough batter method.  Good luck and bon appetit!

breadmakingDay 1

Mix, cover and leave overnight.

Day 2

  • Reserve 3 tbsp starter
  • Mix:
    • 300g starter
    • 600g flour
    • 550 – 575g water at 20°C
    • 2 tsp salt
  • Stir together and pour into oiled tin
  • Cover with plastic bag
  • Let rise during the day
  • Bake 200°C for 70 minutes

Use the reserved starter for your next loaf – keep it in the fridge in an airtight container and maintain it by feeding with 1tbsp water and 1tbsp flour per day.

Variations

  • Add 50g ground linseed and 50g soaked and rinsed quinoa
  • Coat tin with sesame seeds before putting batter in
  • Method works for wholemeal spelt flour and ½ white and ½ wholemeal wheat flour (and possibly others)

Tip

If the starter dies, you can make a new one using Dan Lepard’s recipe from The Handmade Loaf

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