Perfect SOURDOUGH BREAD easy noknead recipe

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=Ek6OBtkFAG0

Making bread has never been easier and healthier. The magic of natural fermentation, without a bread machine and without kneading! • To support the channel, you can order the gear I used in the video on Amazon (affiliate links): part of the amount will be for me to help me develop my content! • Kichly cast iron dutch oven: https://tinyurl.com/4w83yrur • Pyrex glass dutch oven: https://tinyurl.com/5ha737rt • Banneton: https://tinyurl.com/5awafnum • Dough scraper: https://tinyurl.com/53dm9bk8 • Lame: https://tinyurl.com/bdnm87e4 • Sourdough bread recipe: • 500g flour (230g white wheat / 230g wholemeal / 40g rye) • 350 to 370g of water • 11g salt • 100g sourdough starter (half water + flour) • In the morning, prepare the sourdough by mixing 15 to 20g of mature sourdough with 50g of water and 50g of flour. Leave to ferment for approximately 4 to 5 hours. • 30 minutes before using the sourdough, mix the flour, water and salt and form a dough. Let the dough rest. • 30 minutes later, incorporate the sourdough starter into the dough until no trace is visible. • Leave to ferment for about 5 hours depending on room temperature, and make series of stretches and folds on the dough, spaced at least 20 minutes apart each time. • After the last set of stretch fold, let the dough rest for at least 20 minutes. Pre shape into a ball. Let sit for another 20 minutes. Make a second shaping identical to the first. • Transfer the dough to a banneton floured with rice flour, and dust the dough with flour as well. Cover the banneton and put it in the fridge until the next morning. • Pre-cook the oven at 260°C (500F) with the dutch oven inside for 25 minutes. • Transfer the dough to the bottom of the dutch oven lid and score the top of the dough. Cover with the other part of the dutch oven and place in the oven for 20 minutes, covered. • Uncover and continue to cook for approximately 20 to 30 minutes until desired coloring. • Let sit until lukewarm/cold. • 00:00 Intro • 00:20 Ingredients and steps • 00:56 Feed the sourdough • 01:57 Mix the dough • 04:44Fermentation and stretch folds • 05:54 Why does sourdough make the dough rise? • 06:54 Shaping • 09:01 Slow ferment in fridge • 09:21 Bake the bread • 11:53 Cooling and tasting

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