No-Knead Stretch and Fold Sourdough Bread

Baking delicious no-knead stretch and fold sourdough bread from scratch might seem daunting, especially for busy moms, but fear not, because I’m here to share a no-kneading, stretch and fold recipe to make your bread baking much easier.

This method requires less effort, which makes it perfect for stay-at-home moms who still want to enjoy the satisfaction of homemade bread without spending hours in the kitchen.

This recipe will allow you to bake a loaf of crusty goodness straight from your own oven!

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Why No-knead Stretch and Fold Sourdough Bread is Perfect for Busy Moms

As a busy mom myself, I understand the struggle of finding time to bake fresh bread.

Between responsibilities, family, and household tasks, sometimes it’s hard to carve out hours for kneading dough.

That’s where no-knead sourdough bread comes to the rescue.

With this method, you can mix the ingredients, let the dough ferment overnight, and then stretch and fold the next day until it’s ready to bake.

It’s almost a hands-off approach that fits perfectly into a busy mom’s schedule.

Benefits of Making Your Bread at Home

Making your bread at home offers numerous benefits.

First and foremost, you have complete control over the ingredients that go into your bread.

You can choose to use organic flour, add seeds or nuts, or even experiment with different flavors and spices.

Homemade bread is also healthier since you can avoid preservatives and other additives commonly found in store-bought loaves.

Plus, it’s a fantastic way to bond and bring family together in the kitchen. Or, a nice way to enjoy some productive alone time.

There’s nothing like the satisfying feeling of pulling out a beautiful baked loaf of bread.

Buying artisan bread can add up, but baking at home is both budget-friendly and rewarding.

You’ll have a homemade, delicious sourdough loaf for your family once your creative outlet is complete.

You can experiment with different flavors, textures, and shapes.

And, enjoy the aroma of freshly baked bread wafting through your home!

Understanding the Sourdough Starter

Before we dive into the no-knead sourdough bread recipe, let’s talk about the star of the show: the sourdough starter.

This fermented mixture of flour and water is what gives sourdough bread its distinct tangy flavor and chewy texture.

Creating a sourdough starter requires a bit of patience, but once you have it, you can keep it alive and use it for years to come.

Think of it as a pet that needs regular feeding, but instead of meowing or barking, it bubbles and ferments as you regularly feed it.

And sourdough starter is a food substance that gives back to you in more significant dividends!

For more health benefits of sourdough check out A Bread Affair’s article on 11 reasons everyone should be eating sourdough bread.

The No-knead/ Stretch and Fold Method

Now that you understand the basics of sourdough, let’s get into the no-knead method.

Traditional bread recipes require vigorous kneading to develop gluten, the protein that gives bread its structure.

However, with no-knead bread, time and fermentation take care of this process.

The gluten develops naturally by allowing the dough to rest for an extended period, resulting in a light and airy loaf.

At the end of each resting period, stretching and folding the dough helps to add strength to the dough.

The dough is strengthened by the gluten becoming more activated.

Stretching and folding sessions replace traditional kneading.

The yeast and bacteria slowly work together while you go about your day!

Ingredients

This recipe is for 2 loaves of bread.

750 g unbleached all-purpose flour (my favorite is Bob Red Mills Organic Flour)

200 g freshly ground hard wheat berries

200 g active and bubble sourdough starter

650 g warm buttermilk

20 g salt

Tools

Dutch oven or baking stone (you can use a Dutch oven to cover dough if using a baking stone)

Dough scraper

Large mixing bowl

2 medium-sized bowls or 2 banneton baskets

Few tea towels

Food scale

Lame or razor blade

Step-by-step Instructions for Baking No-knead Stretch and Fold Sourdough Bread

  1. Make sure your sourdough starter has been fed and is active and bubbly.
  2. In a large bowl combine the flour and buttermilk and allow to rest for 30 minutes.
  3. Add in sourdough starter and mix well.
  4. Add salt to the dough.
  5. Hand mix the dough until the dough and salt are combined.
  6. Cover with a damp tea towel and allow to rest for 30 minutes.
  7. The first 3 stretch and folds (every 15 minutes)
  8. The last 3 stretch and folds (every 30 minutes)
  9. Cover with a damp tea towel and allow the dough to bulk ferment until doubled
  10. Remove the dough from the bowl and cut the dough in half using a dough scraper.
  11. Shape each portion of dough into a ball.
  12. Allow the dough to rest for 30 minutes
  13. Turn the dough over and shape the bottom to create tension.
  14. Place each ball of dough into a greased bowl of banneton basket with flour. Cover with plastic and allow to proof in the refrigerator for 12-15 hours.

Baking Day

  1. Preheat the baking stone or Dutch oven in the oven on 500° for 30 minutes to 1 hour.
  2. Remove dough from the refrigerator smooth a small amount of flour on top then score the top of bread as desired.
  3. Sprinkle cornmeal in the bottom of the Dutch oven (if not using a baking stone) then place scored loaf in the Dutch oven or on the baking stone.
  4. Bake for 20 minutes with the lid on.
  5. Remove the lid and turn down the oven to 450° and bake for 25 minutes.
  6. Remove and allow the bread to cool completely before cutting.

No-Knead Stretch and Fold Sourdough Bread

Recipe by Andrea Felder
loaves

2

loaves
Prep time

13

hours 
Cooking time

45

minutes
Total time

13

hours 

45

minutes

Indulge in the irresistible aroma of freshly baked artisan bread with this delicious No-Knead Stretch and Fold Sourdough Bread Loaf!

Ingredients

  • 750 g unbleached all-purpose flour (my favorite is Bob Red Mills Organic Flour)
    200 g freshly ground hard wheat berries
    200 g active and bubble sourdough starter
    650 g warm buttermilk
    20 g salt

Directions

  • Make sure your sourdough starter has been fed and is active and bubbly.
  • In a large bowl combine the flour and buttermilk and allow to rest for 30 minutes.
  • Add in sourdough starter and mix well.
  • Add salt to the dough.
  • Hand mix the dough until the dough and salt are combined.
  • Cover with a damp tea towel and allow to rest for 30 minutes.
  • The first 3 stretch and folds (every 15 minutes)
  • The last 3 stretch and folds (every 30 minutes)
  • Cover with a damp tea towel and allow to the dough to bulk ferment until doubled
  • Remove the dough from the bowl and cut the dough in half using a dough scraper.
  • Shape each portion of dough into a ball.
  • Allow the dough to rest for 30 minutes
  • Turn the dough over and shape the bottom to create tension.
  • Place each ball of dough into a greased bowl of banneton basket with flour. Cover with plastic and allow to proof in the refrigerator for 12-15 hours.
  • Preheat the baking stone or Dutch oven in the oven on 500° for 30 minutes to 1 hour.
  • Remove dough from the refrigerator smooth a small amount of flour on top then score the top of bread as desired.
  • Sprinkle cornmeal in the bottom of the Dutch oven (if not using a baking stone) then place scored loaf in the Dutch oven or on the baking stone.
  • Bake for 20 minutes with the lid on.
  • Remove the lid and turn down the oven to 450° and bake for 25 minutes.
  • Remove and allow the bread to cool completely before cutting.

Notes

    Tips and Tricks for No-knead Stretch and Fold Sourdough Bread

    Here are a few additional tips and tricks for bread-baking success!

    • Experiment with different types of flour. Whole wheat, rye, or spelt flour can add unique flavors and textures to your bread.

    • Don’t rush the fermentation process. The longer the dough ferments, the more complex the flavors will be. It’s the fermentation process that also gives the nutrient benefits.

    • Get creative with toppings. Sprinkle sesame seeds, poppy seeds, or dried herbs on top of your bread before baking for an extra flavor boost.

    • Use a kitchen scale to measure your ingredients accurately. Baking is often a precise science, and using weight measurements instead of volume can give more consistent results.

    Trouble Shooting Common Issues

    • If your dough is too wet and sticky, add more flour during the initial mixing stage. This will help achieve a more manageable consistency.

    • If your dough is too dry and crumbly, add a little more water gradually until the dough comes together.

    • If your bread turns out too dense, it may be due to insufficient fermentation time. Allow the dough to rest for a longer period, to allow enough time to rise and develop air pockets.

    • If your bread doesn’t rise enough, check the temperature of your room. Yeast and bacteria thrive in warm environments. The ideal temperature for bread rising at home should be around at least 70°F (21°C)

    YOU MAY ALSO LIKE:

    SOURDOUGH BLUEBERRY WAFFLES

    SOURDOUGH STRAWBERRY PANCAKES

    SOURDOUGH CINNAMON ROLLS


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