[Almost] No-Knead Sourdough Bread + a Different Pan Loaf Technique 

Thanks!!

Thanks! Please do.

That's great!!

Best of luck!

You definitely can! Or let it proof a little longer and it won't blow out at all. My second loaf could have gone maybe 20-30 minutes more and it might not have blown out.

I can’t wait to cut into mine. It too blew out the sides and is kind of heavy??

Thanks!

Thanks!

Thanks! I love it.

Haha! I forgot I said that 😂

Sorry that was unclear. The bulk fermentation is at room temperature on the counter. I just used the fridge to store half of the dough until I was ready for it to proof. I’ll leave a clarifying note on the recipe that bulk fermentation is not in the fridge. Thanks!

Same I followed and carefully weighed ingredients. I ended up with 4 extra g of starter but that shouldn’t matter. I hope someone has a solution.

I had the same problem. I floured the counter, scraper, and my hands, because it was sticking to everything. I felt like I did something wrong, but it came out good in the end. My kids prefer this sourdough, and it's easier to work with. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZeD_JAdntX8.html.

Just score the top before placing it in the oven.

Or let it rise a little longer

On the counter at room temperature.

Yes! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Sqp5CQnN38k.htmlsi=uRU7QLx5zp6Ejpyw

Hellloooo??

You could let the dough continue bulk fermenting in the fridge for 6-10 hours in addition to the room temperature fermentation. You could also use starter that has started to fall back down (past its peak). These two things should increase the acidity of your sourdough bread, in theory.

Yes, because this is an overnight long bulk ferment.

You sure can!

I had the same issue. It will rise, but it takes all day! I’m going to try a different recipe next time. I’ve done this one twice with the same issue.

How long did you try to get your starter to become active? I started mine in mid-August and it took about 12 days. Around the 10th day I started feeding it with Rye flour instead and it took off! You can make your bread with bread flour and you will not notice the rye taste at all. (That you fed your starter with). You can use the rye every now and then to make it more active if needed. Also, make sure you are feeding the starter with more than is in the container. This means at the beginning you will be throwing some of it away. You don’t need to keep more than 1/4 cup in your container. Good Luck! I want it to work for you!

Also I find using whole rye flour for the starter and feeding it provides a stronger result and it's fine to use in any sourdough recipe, there's no "rye flour" detected in the final product. When you're starting sourdough bread baking, be sure to use bread flour and do smaller recipes so there's less waste if the results aren't perfect. Tip: be careful not to overproof, place your dough to bulk ferment in a large glass bowl and mark the top (on the outside, with a sharpie) and also mark where double is but it's better not to let it rise more than 75% on regular recipes (not overnight bulk fermenting, like this one).

I had the same problem... almost there and then failed. I found out my water has a high chlorine content. I started using bottled water and was successful.

I think butter or oil at least 👍🏻

@@GrantBakes thank you! Love the videos!

Around 72 degrees F.

No scoring 😊

@@GrantBakes Dude, you replied. Cheers. Love your basic recipe. Been using it for years. The lovely wife just bought a prover (which she'll probably never use but that's a different story) and it seems to be a game changer. I live in northern Japan in an old house, so in winter she can get mighty chilly. I note that your dough always seems a lot stretchier than anything I make.

Thanks for this new recipe! I’m wondering if I can leave the dough for the second loaf in the fridge for 48 hours and then bake it. I know it’ll be more sour in taste but I’m wanting to have fresh bread rather than have to store the second loaf for a couple of days and then eat it. Would you recommend that or should I just freeze the second loaf once it is cool??

I find that it all depends on the flour. Hold back some water when mixing. It’s easier to add than remove

Could also be you made an error in your water measurement (too much) or flour measurement (too little).

Mine was the same. I added more flour to get it in the tin. Will add less water next time

I try to get to as many questions as I can. Thanks for your interest.

I want to know this too like what’s the process

I want to know this too

That's the fermented flour and water mixture that has been fed flour and water daily for a few weeks to encourage wild yeast development. In sourdough bread baking you need to take one or two spoonfuls of the starter, then add about 50 grams of water and 50 grams of flour and let that ferment and rise for 4-8 hours (depends the temperature of your kitchen) until it's risen about 100% so it's ready to use in a recipe. The starter is the portion that's kept aside to be fed again for the next bake. Once you have the larger amount to use in your recipe that sat out for 4-8 hours, be aware it's also called by it's proper name "levain". Most Americans call it "starter" but the starter is really just the small amount you start with. The levain is what you use to leven the bread in your recipe.

I’ve never tried that, but I think it might rise too quickly if you’re using whole grain spelt flour. I wouldn’t use spelt as a 1:1 replacement for bread flour in this recipe. My recommendation would be to replace 100 grams or so of the bread flour with spelt flour.

​@@GrantBakesthank you!!

​@@BryanDuplechaineIIJr Another option is to find a spelt sourdough bread recipe and use Grant's method to make it but only use half the starter (levain) stated in the recipe.

Thank you!! I will try that