A special thanks to community member Teddy P. who submitted this delicious No-Knead Sourdough Bread recipe through my Facebook group page.
Teddy read that iodine can be used as a dough conditioner which is true. Iodine used to be used in commercial baking up until the 1970s when it was replaced with bromine.
For a long time, Teddy has been making sourdough bread. She uses only organic ingredients and lets it ferment it overnight (so it's important to plan this recipe ahead). This time she used 1 drop of Thiodine in the dough water and ended up with the best bread she ever made. The iodine-conditioned bread rose twice as much as past recipes and is very soft even 2 days later. Teddy was thrilled to share the results and recipe. Please note this recipe is adapted from King Arthur Flour which is a non-brominated flour. Most commercial flour is brominated. In fact, unless the package says "unbrominated" the flour will have bromine which is considered a toxic halogen.
Best, No-Knead Sourdough Bread Recipe
- Prep Time: 40 mins (spread out)
- Rest Time: Overnight
- Cook Time: 30 mins
- 1 cup of fed sourdough starter (organic whole wheat flour for the starter
- 2 cups of lukewarm water
- 1 drop 5% Lugol's iodine mixed in the water
- 5 cups of organic white all-purpose flour
- 1 tablespoon of sea salt or Himalayan salt
Mix starter, water, salt, and iodine.
Start adding the flour cup by cup until all well incorporated. Mix/stir everything with a wooden spoon without kneading.
Cover and let the dough rest for about an hour.
Turn it around a few times with the wooden spoon, cover, and let it rest again for another hour. Do a total of 3 mixes/stir about an hour apart.
Cover and leave in the fridge till the next day, regardless of what time of morning or afternoon you finish with this step.
The next day, with floured hands and on a floured surface, shape the dough into a ball and let it rest 15, 20 minutes.
Lightly grease an enameled cast iron dutch oven and lightly sprinkle white rice flour on the bottom and sides. Place the shaped dough inside and cover with the lid. Let rise at room temperature for 2.5 to 3 hours.
Half an hour before rising time is up, turn the oven on to 450 F. When the dough is done rising, place the dutch oven in the middle of the oven, lower the temperature to 425 F and bake for 30 minutes. Open the lid and bake another 15 minutes. When done, flip onto a cheesecloth, wrap well and let rest on a cooling rack.