+
Home Cooking

Bread formula for no-knead sourdough?

Bada Bing | Apr 17, 201104:32 AM     11

Can anyone suggest a by-weight formula for a sourdough country-style loaf using the no-knead bread technique? Here's one that I use when baking the old way, on a stone:

12 ounces starter (ab 1 1/3 cups)
34 ounces flour (ab 7 cups)
18 ounces cool water (ab 2 1/4 cups)
1/2 cup raw wheat germ (optional)
4 1/2 tsp. sea salt

I'm supposing that a loaf using the no-knead approach (i.e., baked in a covered vessel) might use a somewhat wetter dough, or?

Thanks!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

11 Cocktail Ingredients You Have Hiding in Your Kitchen
Recipe Round-Ups

11 Cocktail Ingredients You Have Hiding in Your Kitchen

by Pamela Vachon | Making a cocktail doesn't have to involve esoteric mixers and nine different kinds of alcohol, as...

How to Make a Fall Herb Garden, No Matter Your Living Space
Guides

How to Make a Fall Herb Garden, No Matter Your Living Space

by Kelsey Butler | Think growing your own is over with summer? Not so. Here's everything you need to know about planting...

9 Ways to Use Your Loaf Pan Besides Banana Bread
Guides

9 Ways to Use Your Loaf Pan Besides Banana Bread

by Camryn Rabideau | With the arrival of fall, baking season has officially recommenced, but if you're not ready for another...

11 Sheet Pan Dinners for Easy Meals with Effortless Clean-Up
Food and Kitchen Hacks

11 Sheet Pan Dinners for Easy Meals with Effortless Clean-Up

by Vanessa Simmons | Need an easy dinner that involves just one pan and hardly any clean up? The choice is obvious: sheet...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.