{"id":2448,"date":"2020-11-05T15:36:24","date_gmt":"2020-11-05T20:36:24","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=2448"},"modified":"2026-09-06T06:45:03","modified_gmt":"2026-09-06T11:45:03","slug":"no-knead-sourdough-and-walnuts-bread-an-easy-recipe","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/no-knead-sourdough-and-walnuts-bread-an-easy-recipe\/","title":{"rendered":"No-knead sourdough and walnuts bread, an easy recipe"},"content":{"rendered":"\n

Piece of life<\/h2>\n\n\n\n

For those who follow me, you already know that I love bread [by the way, don’t forget to follow me on social media \ud83d\ude09 if not done already, click on these links\u00a0facebook<\/a>\u00a0and\u00a0instagram<\/a>]. With the pandemic, I decided to start a new sourdough. I had raised one a few years ago but swamped in the daily routine of a working mom, I neglected it and lost it. So this time, a little out of necessity but mostly out of envy, I decided to start a new one and take care of it. This was last April, and it has been doing wonderfully ever since.<\/p>\n\n\n\n

Star ingredient: the sourdough<\/h2>\n\n\n\n

I created my sourdough by following Eric Kayser’s recipe [famous french baker]. His recipe is available on his website,\u00a0in French<\/a>\u00a0and\u00a0in English<\/a>, so I will let you check that out by yourself. Just be aware that it takes several days to create a starter, but it is effortless. You will only need water [room temperature], organic unbleached and rye flours, and a little honey [or maple syrup, or sugar]. For those who are scared of maintaining sourdough, don’t be. It only takes a few minutes every 2 – 3 days if your sourdough is kept at room temperature, once a week or even every two weeks if it’s in the fridge. The choice of preservation depends on how often you go baking. I bake one loaf per week [on average], and I keep my sourdough in the refrigerator. This prevents me from feeding it often and, therefore, having a huge quantity of it.<\/p>\n\n\n\n

Your starter will need to be activated several hours before making your bread. How long exactly? Well, this is where it gets a little tricky. If I did not encounter any difficulty creating the sourdough, it took me a while to get familiar with it. I read books and blogs and tried several recipes and methods [with or without kneading] \u2026 I always got good bread, but it was not what I wanted. What I understood is that each sourdough is different. One method that works for one might not work for another. Many factors influence the sourdough: the temperature, the type of flour, humidity, water\u2026 This summer, I struggled because my preparation was always too liquid, and my bread was flat. So I had to decrease the amount of water. Since the weather is colder, I no longer have this problem; my sourdough is firmer, and my preparation is too, so I added water to my dough. You will have to adapt to your sourdough and get to know it.<\/p>\n\n\n\n

My [easy] method for sourdough bread, like at the baker’s<\/h2>\n\n\n\n

After many tests [and failures], I finally found a method that works well for me: bread that looks straight out of the baker’s [or almost]. I use a dutch oven and a no-kneading method. It is elementary but a little long: allow 24 hours before putting your loaf in the oven. It means you will have to plan.<\/p>\n\n\n\n


Here are some tips from my personal experience
1\/ The dutch oven is essential. This is how I got the best bread without kneading. I have a Le Creuset, and I won’t change it for the world. But obviously, it requires a certain budget, so don’t worry; you can find some good dutch ovens at lighter prices.
2\/ The starter needs to be activated before making the dough. I take it out of the fridge about 8 to 12 hours before making my dough. I usually feed him 100 g of water at room temperature and filter [thanks, Brita] and 100 g of flour [I use rye flour about once a month and unbleached flour the rest of the time]. I cover it with a paper towel and leave it at room temperature for 8 to 12 hours.
3\/ Once my dough is ready, I put it in a bowl, and I cover it with plastic wrap [detail which makes the difference, in my opinion, I did not obtain the same result with just a cloth placed on top] and I let stand again for 12 hours.<\/p>\n\n\n\n