No-Knead Sourdough Bread — Under A Tin Roof (2024)

FAQs

What happens if you don't knead sourdough? ›

When done correctly, stretching and folding sourdough will strengthen the gluten and gently incorporate air into the dough without the need for kneading. It will also give your sourdough loaf a lofty high rise and more open interior crumb.

Glass and ceramic can work too, but make sure it's thick enough to take a beating. You'll want to stay away from metals other than stainless steel because the acid in the sourdough can react with the metal and leach toxins into your dough, however it's uncommon to find non-stainless steel metal mixing bowls.

Absolutely! Using a sandwich loaf tin is a great option for baking sourdough bread. It creates uniform slices that are perfect for sandwiches.

Pros: Develops dough without adding additional flour (as with traditional kneading). Effective method, especially with slack doughs such as baguettes. Cons: Takes time and repetitions to master. Less effective with doughs that are either stiff or high hydration — best with medium-soft doughs.

With each sourdough starter feeding, you'll be discarding some to avoid it from becoming overly acidic. Most will compost or trash this discard, but you can save it and use it in other recipes!

Over-kneading sourdough can lead to tough, dense bread. It's key to knead for 10-15 minutes by hand or 5-8 minutes with a mixer, watching for a tacky texture and the "windowpane" effect. Over-kneading accelerates fermentation, affecting rise and taste.

Never allow any form of metal such as a spoon or lid to come into direct contact with the stored, un-used sourdough starter as it will cause a chemical reaction that will contaminate and blacken the implement and eventually in time will kill (loose all activity) the starter and a blackish blue or pink liquid will ...

👉 My Mixing Bowl Recommendations:

When mixing sourdough, I typically use the 3 or 4-quart bowls, but it's nice to have the option of a larger or smaller bowl if needed. These stainless steel mixing bowls are the best all-around mixing bowls, and I can't have enough of them!

The best bulk fermentation container for your bread dough will be smooth and essentially nonstick. Ceramic, glass, plastic, and nonreactive stainless steel all work well.

If you over-ferment the dough you run the risk of the gluten structure degrading and the loaf turning into a puddle of goo before your eyes, never to be retrieved and destined for the bin. I would say that more often or not I underproof my dough, I live on what I consider to be, the “safe” side.

Should you use parchment paper when baking sourdough bread? ›

Bake on two pieces of parchment paper to help prevent burning. As you might have noticed in my Beginner's Sourdough recipe, I typically use parchment paper (I love this natural, non-stick option) to help drag dough into the blisteringly hot Dutch oven.

Spray your well fermented dough with water mist before baking in a searingly hot Dutch Oven and you'll achieve that perfect, natural sourdough shine every time! What causes blisters on sourdough? Blisters on sourdough are caused by the C02 slowly leaking from the surface of the dough.

Why is my bread dense: Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.

Extremely tender crumb and crunchy, satisfying crust. The soft crumb, crunchy crust, and wonderful flavor of this no-knead sourdough bread is a beautiful example of how, when baking, sometimes the best things only need time and require little fuss.

Kneading dough is essential for developing the gluten structure, creating the right texture, ensuring yeast and salt are evenly spread throughout the bake, and helping the bread to rise properly – so if you don't knead dough, all of these things are unlikely to happen.

If you don't knead your dough, your baked bread won't rise as high, and the overall texture and appearance will be dense. Properly kneaded dough promises a softer, fluffier, taller, and chewier bread.

Dough kneading serves a fundamental purpose in bread making. It speeds up the formation and orients properly the tight and elastic gluten structure that occurs when gliadin and glutenin proteins in the flour bind each other in the presence of water.