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I made a great, no-knead recipe that is super easy!  Here is the link

I used honey rather than maple syrup because that's what I have and I added about a T more than she calls for.  Also, I suggest adding a bit more salt bc it is sort of bland as is.  
The bread does stick to the pan, so this time, I buttered and floured the pans , which made it super easy to get it out.
Weighing the yeast after zeroing out the wheat
Weighing the yeast after zeroing out the wheat
Buttered and floured the pan and all ingredients added minus H2O
Buttered and floured the pan and all ingredients added minus H2O
Mixed and added to the loaf pans
Mixed and added to the loaf pans
After letting it rise for about 22 min
After letting it rise for about 22 min
All done
All done
Both held up nicely when cut
Both held up nicely when cut
Staff note (Ash Jackson) :

I certify this BB complete! And a Food Prep Air Badge.

Posts: 318
Location: Zone 8b Portland
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Here’s my recipe. I usually start it on Saturday and finish it Sunday morning.

Sourdough recipe
Makes 2 loaves

⁃ 525g water
⁃ 250g starter
⁃ 700g whole wheat flour
⁃ 20g sea salt
- 20g wheat gluten (optional)

1. Pour the water into a large bowl.
2. Add the ripe starter to the water and mix thoroughly with a whisk or by hand until the floating cloud of starter is mixed completely into the water
3. Add the flour to the leavened water and mix with the dough bowl scraper or other spatula. Form a shaggy dough ball.

1. Let it rest (autolyse stage) about an hour. This stage can be extended without worry up to four hours at 75 degrees F.
2. After autolyse, add the salt to the bread dough. Use your hands to pinch and stretch the dough gently until the salt is mixed into the dough.

1. Using your wet hands pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Repeat this process as you give the bowl quarter turns until the dough is stretched and pulled from each quarter of the bowl.
2. Over the next 2 1/2 hours repeat the stretch and fold every 30 minutes. Whole wheat flour can be VERY resistant to this technique. If you prefer use the SLAP and FOLD technique.
3. The dough should become an elastic resilient dough that passes the window pane test. BUT whole wheat flour may need more time in the stretch and fold(Or slap and fold) to build gluten sufficient to pass this test.

1. Divide the dough in half.
2. Place a tea towel in 2 bowls that will be used for bulk rise.
3. Lightly flour the tea towel.
4. Place one dough ball in each bowl seam side up. Light flour the seam side and then fold the towel on top of the dough to cover.
5. Let rise between 3-4hrs.
6. Place bowls in the refrigerator overnight once they have risen.

Baking Instructions:
1. Set a baking stone (if you have one) on your oven bottom rack. Set your dutch oven with its lid on next rack up (lower third of oven). PREHEAT oven to 450 degrees F. for at least 30 minutes.
2. Keep the formed loaf in your bowl in the fridge until you actually need to place it in your preheated dutch oven. Cold dough will aide the oven spring. (which means the loaves will rise better).
3. Place high heat safe parchment paper over the bowl. Turn the bowl upside down so the dough falls gently onto the parchment paper. I usually use a dinner plate to aid in flipping.

1. FOR OPTIMAL RISE: Score the loaf with your lame knife or a razor blade or sharp knife. Scoring helps the dough rise better if you score the loaf at least an inch deep. And use cross cuts (The pound sign works well)

2. Now pick up the scored loaf with the edges of the parchment paper, if using, and gently and carefully place it into your VERY hot dutch oven.
3. Put the lid on the dutch oven and return it covered to your preheated oven.
4. Bake 30 minutes at 450 degrees.
5. Now REMOVE the lid. Steam should come out. Hopefully the bread is a light golden color with a nice rise and set crust. Bake an additional 10 minutes UNCOVERED or until the loaf thumps hollowly and the surface gets dark(Caramelized darker than you are used to maybe) and the scored areas look shiny.
6. Remove the dutch oven. Place the finished loaf on a cooling rack. Do NOT cut it for at least an hour to set the crumb.
7. Return the dutch oven (with it's lid on) to the oven at 450 degrees F and preheat for 15 minutes. Repeat the process with the remaining loaf.
8. To tell if your bread is properly done. It should sound hollow when thumped. The crust should look shiny and Caramelized at the scored sections. Whole wheat loafs are dense. The crumb may be open or closed depending on how you handled it.
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Staff note (Mike Haasl) :

I certify this BB complete! Along with a food prep air badge

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