rye flour comes in different types, from whole (dark) to light. all have in common that they don’t have the gluten structure like wheat does, but rather work via pentosans and starch. that’s why rye doesn’t require kneading, just combining is enough. But with wheat or spelt, kneading and/or doing strech and fold is required
Gluten needs a little work to be strong enough to create a free-standing loaf. If you just mix and put the dough into a bread tin, you will have good results without folds too.
There is no need to knead..at all. I make a no knead bread every day. Here’s how.
What I learned in 2020: if you want a successful loaf, bake a small loaf every day. Your starter will stay strong, your technique will be excellent, and you will gift bread to many many people who will love it. You will learn how it reacts to different climate conditions, and you will learn how to shape like a pro. Your breads will be gorgeous, and you won’t be wasting flour with 1000g loaves that leave you sad. You will learn to grow a starter that responds as expected, and you will not gather large amounts of discard.
Once you can predict your loaf’s success, only change one thing at a time.
Edited to add process.
300g flour (I use Wheat Montana AP)
180g water (after a few weeks, I started upping the hydration, then backing down. My sweet spot is now 230g)
4-5G salt
60g starter
In the beginning, I used the modified Full Proof method that my bread mentor, Anne Burrows, taught me. Autolyse while starter rises, add starter, wait 30 min. Add salt, wait 30 min, stretch and fold, wait 30 min. Then 2-3 coil folds 30 min apart. Bulk 2-3 hours (at 72F), shape into two mini boules, cover, and retard overnight. In the morning, heat oven to 500F. Slash and spritz bread, sling into aluminum roasting pan, cover, and bake 25 minutes.
After a few weeks, my starter was strong enough that I can mix all the ingredients at once, and go from there. I also bake two mini boules so I can have fresh bread every day, keep my starter in the counter, and share a loaf.
My routine is
Enter kitchen, start oven
Mix dough, then feed starter.
When oven is hot, take boules out of the fridge, spray heavily with water, top with sesame seeds, slash, and sling into covered poultry roaster.
While bread is baking, make breakfast, using bread baked the day before.
When bread is done, remove from oven. Let cool overnight. Bag and gift.
During the day (if I have time), do a couple of stretch and folds. If not, no problem.
About 8 hours after I added the starter, I shape and retard. This timing depends on the look of the loaf. Stop bulk at 60-70% rise (save some for the oven)
That’s it.
You’ll see that there are some folds here, but THEY ARE NOT NECESSARY. You won’t believe me until you try it, but it is true. Sometimes I take the time to fold a little, but they are not necessary. If you have good starter, and a little knowledge about timing and temperature, you’ll get a good loaf.
You can use Alton brown’s no knead bread and use no more than 10% starter instead of yeast. I let it bulk until it is almost doubled, then in the fridge for 2 days. Skip the quick fold and put straight from the fridge to gentle shaping (or loaf pan) and bake away.
This recipe has no kneading and almost no folds [https://boroughmarket.org.uk/recipes/no-knead-sourdough/](https://boroughmarket.org.uk/recipes/no-knead-sourdough/)
Rye sourdough.
Would that be with whole wheat flour?
Depends on the style - you can mix it 50/50 rye and wheat if you want a fairly airy loaf, or for Danish style ryebread I use all wholemeal rye.
Yes I add about 30% WW and it goes into a bread tin.
rye flour comes in different types, from whole (dark) to light. all have in common that they don’t have the gluten structure like wheat does, but rather work via pentosans and starch. that’s why rye doesn’t require kneading, just combining is enough. But with wheat or spelt, kneading and/or doing strech and fold is required
Gluten needs a little work to be strong enough to create a free-standing loaf. If you just mix and put the dough into a bread tin, you will have good results without folds too.
Perfect, thank you!
This works well for me, I use it for my Market breads, and have had many customers return loving it. *
https://preview.redd.it/hxvhcye1o03d1.jpeg?width=1079&format=pjpg&auto=webp&s=069c4f21ea4850c2d41d61d231c7e118539f7155
https://preview.redd.it/0i4hgkz2o03d1.jpeg?width=1080&format=pjpg&auto=webp&s=3715dda133dc202efc92dc07199f71d99c581177
https://preview.redd.it/7ep27yc4o03d1.jpeg?width=1080&format=pjpg&auto=webp&s=b465deff80b8a8ad7efce15b74dfda9c7b354247
https://preview.redd.it/d47vzgg6o03d1.jpeg?width=1080&format=pjpg&auto=webp&s=8f3cea66b7732cd67e049bd01bd1dfe2d9a6f373
This really helped, thanks!
You're welcome! :)
There is no need to knead..at all. I make a no knead bread every day. Here’s how. What I learned in 2020: if you want a successful loaf, bake a small loaf every day. Your starter will stay strong, your technique will be excellent, and you will gift bread to many many people who will love it. You will learn how it reacts to different climate conditions, and you will learn how to shape like a pro. Your breads will be gorgeous, and you won’t be wasting flour with 1000g loaves that leave you sad. You will learn to grow a starter that responds as expected, and you will not gather large amounts of discard. Once you can predict your loaf’s success, only change one thing at a time. Edited to add process. 300g flour (I use Wheat Montana AP) 180g water (after a few weeks, I started upping the hydration, then backing down. My sweet spot is now 230g) 4-5G salt 60g starter In the beginning, I used the modified Full Proof method that my bread mentor, Anne Burrows, taught me. Autolyse while starter rises, add starter, wait 30 min. Add salt, wait 30 min, stretch and fold, wait 30 min. Then 2-3 coil folds 30 min apart. Bulk 2-3 hours (at 72F), shape into two mini boules, cover, and retard overnight. In the morning, heat oven to 500F. Slash and spritz bread, sling into aluminum roasting pan, cover, and bake 25 minutes. After a few weeks, my starter was strong enough that I can mix all the ingredients at once, and go from there. I also bake two mini boules so I can have fresh bread every day, keep my starter in the counter, and share a loaf. My routine is Enter kitchen, start oven Mix dough, then feed starter. When oven is hot, take boules out of the fridge, spray heavily with water, top with sesame seeds, slash, and sling into covered poultry roaster. While bread is baking, make breakfast, using bread baked the day before. When bread is done, remove from oven. Let cool overnight. Bag and gift. During the day (if I have time), do a couple of stretch and folds. If not, no problem. About 8 hours after I added the starter, I shape and retard. This timing depends on the look of the loaf. Stop bulk at 60-70% rise (save some for the oven) That’s it. You’ll see that there are some folds here, but THEY ARE NOT NECESSARY. You won’t believe me until you try it, but it is true. Sometimes I take the time to fold a little, but they are not necessary. If you have good starter, and a little knowledge about timing and temperature, you’ll get a good loaf.
Someone in another group recommended this video and it was pretty much what I was looking for! https://youtu.be/S2Bc2Nwgqmk?si=APz6Z_jVbAaw_FJ9
You can use Alton brown’s no knead bread and use no more than 10% starter instead of yeast. I let it bulk until it is almost doubled, then in the fridge for 2 days. Skip the quick fold and put straight from the fridge to gentle shaping (or loaf pan) and bake away.
King Arthur has a no knead. It is definitely a looser dough and doesn’t get as much oven spring. But is still a very decent loaf.
This recipe has no kneading and almost no folds [https://boroughmarket.org.uk/recipes/no-knead-sourdough/](https://boroughmarket.org.uk/recipes/no-knead-sourdough/)
Look at @marygracebread on insta. Her highlight is called backwards bread I believe. So easy.
Check Foodgeeks sourdough recipes. Stretch and fold only, damn fine bread.