Once A Week Baking Routine for Sourdough Bread For the Week | No-Knead Sourdough Bread

No-knead sourdough bread recipe for bulk baking 6-8 loaves. Sharing my method for Bulk Batch Baking 6-8 Loaves of sourdough bread all at once! Sourdough uses and recipes our large family enjoys. Want to make fresh bread all week but don’t have the time to bake every day? Join me as I show you how to bulk batch your sourdough to freeze to have fresh bread everyday!
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Single Batch Sourdough Makes 2 Large Loaves
Recipe:
Leaven
75G water
75G Whole Wheat
50G Starter (see links below)
Mix together, cover bowl loosely and allow to ferment 12 hours.
Sour Dough
234g Whole Wheat
466g Unbleached White flour
Sifted to blend.
475G Water added to leaven made 12 hours prior.
Mix into a shaggy dough.
Rest 30 minutes.
50G water dissolve 20G salt. Squish into dough.
Rest 30 minutes.
Stretch and fold turning bowel 45' after each stretch 4x.
Rest 30 minutes. Repeat stretch and fold 4-5 more times spacing every 30 minutes.
Measure out 710G dough.
Rough Shape Rounds.
Rest 30 minutes.
Final shape stretch and fold, dusting round with flour and placing into pre floured banneton. Cover and refrigerate 12 hours.
Preheat Dutch Oven to 500'F.
Bake sourdough in covered dutch oven 15 minutes.
Turn Heat to 425 and continue baking covered 10 minutes. Remove lid and bake uncovered 7-10 minutes.
Done when golden brown and when thumping the bottom sounds hollow.
Enjoy a loaf when cooled. Cool on wire rack completely to pre slice, and freeze.
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Sourdough Starter Recipe part 1
• Sourdough Starter Reci...
Sourdough Starter Recipe Part 2
• Sourdough Starter Reci...
Sourdough Starter Recipe part 3
• Sourdough Starter Reci...
Sourdough Bread (traditional boule)
• Simple Stretch and Fol...
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[@vitad4039]

You're an amazing bread maker and mum from what I can see. Thank you for taking the time to post your recipe and methodology. You treat the dough a bit rougher than what I'm used to seeing but I can see you get great results and oven spring. Will try your recipe and methodology.

[@RowesRising]

Thank you! Sometimes I let my dough set too long and it will ferment large gas bubbles so o get rough to smack those down. Sometimes, depending on temp of the room and how long the dough sets I don’t need to be that rough. I don’t like big holes in my dough because then it’s messy for the kids when I jelly/butter it. The jelly falls through :)

[@vitad4039]

Hi. In your narrative you say 1/3 whole wheat flour and 2/3 white bread flour which would make it 234g wholewheat and 466g white bread flour but in your written recipe it's 300G Whole Wheat
and 400G Unbleached White flour . Wondering which one it is? Thanks

[@RowesRising]

I don’t actually weigh each out. I eyeball it. I’ll do 2 scoops white to one scoop wheat in my sifter. To a total weight of 700g flour. I will make the adjustment in the recipe to your numbers so it makes mathematical sense. You can’t mess it up, just be sure to use more white than wheat or it will be too stiff :)

[@Nadine_IBRfarms]

Awe.. the little “unhelpers”

[@RowesRising]

That’s so funny and true 🤣

[@Nadine_IBRfarms]

@@RowesRising 🤣