No Knead Whole Wheat Sourdough (Hydration Comparison)

Step 1

Mixing and Bulk Fermentation

Step 2

Thoroughly mix all the ingredients in a bowl. If available, transfer the dough to a lighly oiled straight-walled bucket. Cover the dough and let it rise until it has expanded by about 75%. This is usually 4-8 hours depending on your starter strength, room temp, and which hydration you chose (dryer ferments slower).

Step 3

Shape, Final Proof

Step 4

On a lightly floured countertop, shape the dough to suit the shape of your proofing basket and baking vessel, and place it seam-side up in your floured proofing basket.

Step 5

Cover and let rise again for 20-40 minutes at room temperature, then refrigerate overnight (8-16 hours). If your kitchen and dough are hot, you might want to refrigerate the dough immediately; or if very cold, refrigerate after closer to 1 hour. You can also bake the dough the same day if you proof it for 1-2 hours at room temperature. If the dough is warm, you also have the option to place the dough in the freezer for 20 minutes to stiffen it during the oven preheat.

Step 6

Baking

Step 7

Flip the dough out of the proofing basket and onto a sheet of parchment paper or onto the base of your hot baking vessel. Score the dough, then cover and return the vessel to the oven.

Step 9

If your baking vessel is a ceramic cloche, bake at:

Step 10

500°F for 20 minutes, lid on

Step 11

450°F for 10-15 minutes, lid off

Step 13

If your baking vessel is cast iron, bake at:

Step 14

500°F for 20 minutes, lid on. At the 15-minute mark, place a baking sheet directly under the cast iron on the same shelf. This will prevent the base of the bread from burning.

Step 15

450°F for 10-15 minutes, lid off

Step 17

When baking is complete, the bread should have an internal temperature over 205F and it should sound hollow when you knock on the bottom of the loaf.

Step 18

Let the bread cool for at least a couple of hours before you slice it.