This is the best and most complete no-knead sourdough bread recipe you ever need. In just 7 steps you will bake amazing no knead bread every time. Everything is done from scratch, explained in detail, easy for you to follow leaving no questions unanswered. This masterclass looks at the recipe as well as the why behind it. That way you know how to adapt when things go sideways.

Recipe for the bread:
- 500 grams of bread flour
- 350 grams of water (70%) - depends on your flour
- 100 grams of active sourdough starter (20%)
- 10 grams of salt (2%)

Instructions:
1. Ready up your sourdough starter on wednesday morning
2. Apply a 10 grams starter, 50 grams flour/water feeding on wednesday morning
3. Apply a 10 grams starter, 50 grams flour/water feeding on wednesday evening
4. Apply a 10 grams starter, 50 grams flour/water feeding on thursday morning
5. Apply a 10 grams starter, 50 grams flour/water feeding on thursday evening
6. Mix together your main dough except salt, except starter on thursday evening
7. Mix all ingredients together in the morning (salt + starter) on friday morning
8. Wait until dough reached X size increase (see video)
9. Shape the bread
10. Proof 30 minutes at room temperature
11. Place in fridge over night
12. Bake on saturday morning directly out of the fridge with steam at 230°C for 25 minutes
13. Bake another 15-20 minutes at 230°C until you have the desired color

The videos I mentioned:
4 Proofing strategies compared: [ Ссылка ]
4 Tips for a better sourdough starter: [ Ссылка ]
7 Tips against flat bread: [ Ссылка ]
Discard starter crackers: [ Ссылка ]
Discard starter bread: [ Ссылка ]
My Foodgeek Challenge (where my rolling on the floor was from 🤣): [ Ссылка ]
The table with the fermentation times: [ Ссылка ]

Flour I am using:
Blog article on different flours in Germany: [ Ссылка ]
Drax Mühle Manitoba flour 14% protein: [ Ссылка ]
For ze Germans - T550 at Rewe 11-12% protein: [ Ссылка ]
Mulino Padano 15% protein: [ Ссылка ]
Strong whole wheat flour: [ Ссылка ]

Follow me here too:
Github: [ Ссылка ]
Instagram: [ Ссылка ]
My blog: [ Ссылка ]
My website: [ Ссылка ]
Reddit: [ Ссылка ]
Subscribe to my newsletter: [ Ссылка ]
Telegram: [ Ссылка ]
Tiktok: [ Ссылка ]

Support me/Merchandise:
Get my starter Bread Pitt: [ Ссылка ]
The bread themed T-Shirts/Hoodies I designed and wear: [ Ссылка ]

Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): [ Ссылка ]
Cooling rack: [ Ссылка ]
Digital kitchen scale: [ Ссылка ]
Dough scraper: [ Ссылка ]
Dutch oven for batards (Challenger Bread Pan): [ Ссылка ]
Dutch oven round (Lodge): [ Ссылка ]
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: [ Ссылка ]
Infrared thermometer: [ Ссылка ]
Loaf pan (30cm length x 12cm width x 9cm height): [ Ссылка ]
Loaf pan with lid (34cm length, 13cm width, 12cm height): [ Ссылка ]
No stick spray (vegetable based): [ Ссылка ]
Oven gloves: [ Ссылка ]
pH meter to check acidity: [ Ссылка ]
Weck starter jars: [ Ссылка ]

Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: [ Ссылка ]
Debaked ep. 2 - Journey to a flour mill: [ Ссылка ]
Discard starter bread: [ Ссылка ]
Fermentation time table: [ Ссылка ]
Make a sourdough starter: [ Ссылка ]
Make your starter more active: [ Ссылка ]
Recommend sourdough bread recipe: [ Ссылка ]

Chapters:
0:00 Intro
1:00 No-Knead sourdough basics
1:39 The whole no knead process
2:16 Step 1: Readying the sourdough starter
2:43 Sourdough starter feeding schedule
4:06 Step 2: Autolysing/Preparing the dough
5:43 The correct water amount
6:08 Step 3: Mixing all ingredients
7:32 Step 4: Bulk fermentation and fermentation sample
8:25 The correct size increase for your flour
9:28 Step 5: Shaping the no-knead bread
15:02 Step 6: Proofing the sourdough
16:53 Step 7: Baking the bread
19:25 Outro and outlook


If you are interested in buying one of my custom designed sourdough shirts, check out: [ Ссылка ]. Thanks for supporting me ❤️

#nokneadsourdough #sourdough

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