Absolutely astounded by this loaf…
I started the levain yesterday forgetting that I had plans that night, but decided to make the bread anyway.
Autolysed for 2 hrs, then kneaded in the levain and salt. Left to rest for 3 hrs while I went to a show then shaped into a banneton and left to proof in the fridge overnight. No extra folds, no tending to the dough every 30 mins.
Baked it this morning and it came out perfect. Nice open crumb, great oven spring and colour for 20% of the effort! Honestly looks better than many of my other more laborious loaves.
I’m thoroughly convinced that flour quality plays a much greater role than technique. Since buying high quality strong flour (freshly milled, 14% protein) making sourdough has been so much easier. This has changed how I’ll approach my sourdough in the future!
I highly recommend everyone to get the best quality flour they can get their hands on!
by lotus_dumpling
4 Comments
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You accidentally invented the “no knead” sourdough. Congratulations! And look up Elaine FoodBod and follow her
. [HERE](https://foodbodsourdough.com/the-process/)
Wow , amazing 10/10
I started doing zero autolyse recently. I have found it to be largely unnecessary with the type of flour I’m using (KA bread flour.)