No-Knead

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Because there are very few steps in this recipe, there isn’t much that can go wrong. The most important thing is that the sourdough starter is really bubbly and lively when you mix the dough. The warmer the dough is, the faster it ferments, so if it’s very warm indoors, shorten the rising times. You can easily replace some of the wheat flour with another type of flour - up to a third of the flour amount can be substituted without significantly affecting the baking. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. This is the basic recipe for breakfast rolls that can be varied endlessly. You can replace part of the flour with another type (for example up to half with whole grain flour). You can also sprinkle different types of seeds and kernels on top (like sesame seeds and sunflower seeds) - brush the dough balls with water first so they stick better. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A hearty whole grain bread combining wheat, whole spelt, and rye flours. No kneading required - just mix and let time do the work. Perfect for everyday eating and keeps well for days. Ingredients Rye Sourdough Starter (Levain) 25 g rye sourdough starter (2 tbsp) 100 g water (1 dl) 55 g rye flour (1 dl) Dough all of the prepared rye sourdough starter (save 25g for next bake) 550 g water (5.5 dl) 250 g bread flour (4 dl) 250 g whole spelt flour (5 dl) 250 g rye flour (4.5 dl) 15-20 g salt (1 tbsp) Instructions Day 1 Evening (6-10 hours before mixing dough) Mix sourdough starter with water and flour in a bowl. Cover loosely with a lid and let stand until the sourdough has bubbled up, 6-10 hours. Day 2 Morning (Mix dough) Save a dollop (25g / 2 tbsp) of the levain in a jar in the refrigerator for your next bake. Mix the remaining levain with the other ingredients into a dough in a bowl - either by hand until the dough just comes together or with a dough mixer for 5 minutes on low speed. Cover the bowl and let the dough ferment at room temperature for 6-8 hours. Shape and Final Proof Scrape the dough onto a floured work surface, divide it into two pieces and shape each piece into a round loaf. Place the pieces seam-side down on a well-floured kitchen towel or in floured proofing baskets. Cover with a towel and let proof for 2-3 hours. Baking Set the oven to 250°C (480°F) well in advance, at least 30 minutes before baking. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. You can think of this dough as a base dough that can be varied however you like. For example, you can replace 100-200 grams of the wheat flour with some type of whole grain flour. You can also roll the baguettes in seeds before putting them in the oven, for example sesame, sunflower, or poppy seeds. And by the way, don’t hang up on them having to be overnight - it works just as well to make the dough in the morning, let it ferment during the day, and bake in the afternoon. ...