Yes as I made 120 loaves every Friday for 10 years :) which meant 6 loves on a baking sheet adnd 2 sheets at a time. You need to pre steam the oven. I add an small oven proof dish with about 1/2 water in it before I turned the oven on. It will steam as the oven preheats. I leave the water dish in the entire baking time. Bake as usual.
Yes absolutely. Make a half batch which is equivalent to 2 1lb loves. It will keep in a sealed box in the stream for a few days. You can bake the first one after it’s chilled for 2 hours so if you mix in the morning, put it in the stream and then bake your first loaf that afternoon/evening. You can also bake both at the same time if that’s easier.
Is there a way to sub sourdough starter for the yeast? I maintain starter (in my fridge, ignoring it for weeks at a time until needed) so I’m still a pretty ‘hands-off baker’ who is very intrigued by this recipe but doesn’t want to go buy yeast, LOL. Thanks in advance!
Angie please expand on the fresh milled flour instructions. When you say a mix works best. Do you mean use a mixer before storing the dough in fridge for a few days? Thanks !
I've been reluctant to add yet another thing to my plate, but I've always wanted to try baking bread. Your no-knead, fridge method finally made it feel doable instead of one more big project. Thank you — I'll let you know how the first loaf turns out!
Thank you for such a well written recipe! Do you think if I used my gluten free flour blend (I’m allergic to most pre packaged ones so I use mainly rice and potato flours usually) that this recipe would be comparable? No worries if you don’t have any insight, I just have celiac and have been trying to bake more bread!
This recipe was developed with wheat flour, and much of its texture comes from the gluten structure that develops during fermentation. A gluten-free blend may work, but I would expect a denser loaf with less rise and a tighter crumb. If you try it, use a gluten-free blend designed for bread baking rather than a straight flour substitution.
Wonderful! I've stopped making bread as I used to do all the time decades ago. I love how easy this one is to incorporate into daily life. Thanks so much for inspiring me to find the time again! ❤️
Sounds delicious and simple! Have you tried it in a bread pan vs Dutch oven?
Yes as I made 120 loaves every Friday for 10 years :) which meant 6 loves on a baking sheet adnd 2 sheets at a time. You need to pre steam the oven. I add an small oven proof dish with about 1/2 water in it before I turned the oven on. It will steam as the oven preheats. I leave the water dish in the entire baking time. Bake as usual.
Any ideas for how to do it if you haven’t got a fridge?
Great question. Do you use a cooler with ice?
No, we’re off grid. I’m thinking maybe just putting the dough in a sealed box in our stream. Probably be as cool as a fridge.
Yes absolutely. Make a half batch which is equivalent to 2 1lb loves. It will keep in a sealed box in the stream for a few days. You can bake the first one after it’s chilled for 2 hours so if you mix in the morning, put it in the stream and then bake your first loaf that afternoon/evening. You can also bake both at the same time if that’s easier.
Thanks Angie. I’ll have a go.
Thank you Angie, I'm going to try this!
Enjoy
No sugar?
No
Thanks! I’ve never used sugar in regular sour dough starter but thought I would ask.
Is there a way to sub sourdough starter for the yeast? I maintain starter (in my fridge, ignoring it for weeks at a time until needed) so I’m still a pretty ‘hands-off baker’ who is very intrigued by this recipe but doesn’t want to go buy yeast, LOL. Thanks in advance!
In your case just committing to sourdough is going to give you the best results.
I completely understand what you are saying as it was my experience also.
It’s why I’ve choose this method
Angie please expand on the fresh milled flour instructions. When you say a mix works best. Do you mean use a mixer before storing the dough in fridge for a few days? Thanks !
I meaning a mix of flours. It’s beyond the scope of this recipe and isn’t something I can give instructions on.
I've been reluctant to add yet another thing to my plate, but I've always wanted to try baking bread. Your no-knead, fridge method finally made it feel doable instead of one more big project. Thank you — I'll let you know how the first loaf turns out!
Thank you for such a well written recipe! Do you think if I used my gluten free flour blend (I’m allergic to most pre packaged ones so I use mainly rice and potato flours usually) that this recipe would be comparable? No worries if you don’t have any insight, I just have celiac and have been trying to bake more bread!
This recipe was developed with wheat flour, and much of its texture comes from the gluten structure that develops during fermentation. A gluten-free blend may work, but I would expect a denser loaf with less rise and a tighter crumb. If you try it, use a gluten-free blend designed for bread baking rather than a straight flour substitution.
I would love to give this a try. Have you tried adding olives and herbs like rosemary? At what point would I do that: initial stage or at the end?
Yes absolutely. You add it in when you are shaping your loaf to bake. Then it sits to rise.
Wonderful! I've stopped making bread as I used to do all the time decades ago. I love how easy this one is to incorporate into daily life. Thanks so much for inspiring me to find the time again! ❤️
You’re welcome. I’m really glad it feels like a fit for you to enjoy the goodness once again.
Thank you for this! I have the same question as Leslie. Does it need to be covered during the baking process?
You'll notice in the method section - Cover and bake for 30 minutes.
Remove the lid and bake another 10 minutes, or until the crust is as dark and crisp as you like it.
Does the longer resting in the fridge give it a sour sourdough flavor?
I try to explain that really well in the article. If want a more sour flavour leave it longer. If you want a mild flavour use it within 4 days
Have you ever tried this with fresh milled flour?
Yes, I find like with many other recipes a mix works best if you are using fresh milled
Thank you for posting this, Angie! This is similar to a "peasant bread" recipe I have made, but I am definitely going to give this a try!
Have you ever tried adding cheese during the second rise?
Indeed I have. Seeds and dried fruit work beautifully as well. Happy baking.
Cannot wait to try this!! Thank you!
You’re welcome. I hope you enjoy it as much as we do