No-Knead Sourdough Bread without a Proofing Basket!

Are you intimidated by a sound of the work called “Stretch and Fold” for making sourdough bread? Then try this No-Knead Sourdough Bread Without a Proofing Basket, but with sprouted almond and flaxseed recipe. You’ll know that making sourdough really can be done with LESS work!

There are 3 main reasons that encourage me to make sourdough:

First, because I have a personal belief that the fermentation process helps break down phytic acid in flour. I believe that phytic acid causes a digestive problem and prevents us from absorbing the proper mineral and calcium we deserve.

Second, because I’m not comfortable ingesting the easy & fast rising yeast that is used in most commercial bread all the time (ok, I have to admit that I use it once in a while to make no-knead artisan bread as a family treat).

Third, because it tastes so good with just simple ingredients!

When I decided to make my sourdough bread, I started by learning to make my own sourdough leaven first. It was so easy and I had my own leaven after 7 days. (I’ll make a video and write about it soon, so stay tuned.)

Then I tried to learn making sourdough bread. I read so many articles and watched so many youtube videos, but those articles and videos scared me away. They made me feel like making sourdough was only for breadmaking experts!

The stretch & fold, rest at the exact minute, plus I needed to get a sourdough-proofing basket. Those things were complicated, and I was scared away for a long time.

I ended having a lot of sourdough leaven. I felt bad to throw it away, so I used it to make sourdough crepes instead (stay tuned for this one too, it’s so tasty!)

One day, I decided to improvise the no-knead bread method with sourdough leaven. Why not? I didn’t have much to lose aside from a little bit of flour and time.

So I mixed all-purpose flour, whole wheat flour, sprouted almond meal, and sprouted flaxseed together, with sourdough leaven, water, and salt. I mixed them with a spatula and let the dough sit to rise for 12-18 hours without a proofing basket, and It worked!

My first sourdough loaf was very tasty and we finished it all in one sitting. It was soft and the taste was good. It has some sour taste with a perfect saltiness and nutty flavor from the almond meal and flaxseed.

I have been making it for a while and I’m confident & very excited to share it with you all. I want you to know that sourdough bread can really be made without a lot of work!

Ready to get your hands on?

Here are things you need for No-Knead Sourdough Bread without a Proofing Basket:

1. 1 cup (150 g) sourdough leaven
2. 2 cups (300 g) all-purpose flour
3. 1 ½ cups (175 g) whole wheat flour
4. ½ cup (75 g) sprouted almond meal (optional)
5. 1-2 TBSP sprouted flax seeds (optional)
6. 2 cups (300 g) filtered water at room temperature
7. 2 tsp (10 g) salt
8. Some flour for dusting
9. A medium size bowl such as a salad bowl to use instead of a proofing basket. Note: if you have a proofing basket, go ahead and use it.
10. A dutch oven (deep cast iron)

Note: If you omit the almond meal, use ½ cup (75 g) of either all-purpose flour or whole wheat flour instead. (make sure the to have 4 cups (600 g) of flour altogether)

Instructions:

1. Combine the sourdough leaven with water and salt. Mix well to make sure the starter has become liquidy.
2. Add the flour. I like to start with the quantities in this order from most to least: all-purpose, whole wheat, sprouted almond and followed by sprouted flaxseed.
3. Mix everything thoroughly, and cover it loosely. I use a glass container as my mixing bowl, and use the lid to cover it.
4. Let it rise for 12-18 hours.
5. Sprinkle some flour on the working surface and get the dough onto it, use a spatula to form it, and then hands only to form the loaf. Sprinkle some flour to prevent the stickiness.
6. Put the dough on a piece of parchment paper, then into a bowl (or a proofing basket if you have one), cover it with a hand towel, and let it rise for about 2 hours more.
7. Now, the dough should rise up. If you press it with fingers, it should go down and spring right up. Cover it back and wait to preheat the oven.
8. Preheat the dutch oven to 425 F. degrees (220 C)
9. When the dutch oven is up to temperature, transfer the dough into it. Cover the lid and bake for 25 minutes, then take off the lid, reduce the temperature to 350 F. degrees (177 C) and bake it about 35-40 minutes more.
10. When it’s done, cool it on a rack for about 15-20 or so. Try it with vegan butter or balsamic vinegar & extra virgin olive oil–it’s so good.Enjoy!

Have you done making No-Knead Sourdough Bread without a Proofing Basket before? Please share it with me I’d like to hear about it!