Small No-Knead Sourdough Country Loaf with Open Crumbs

Learn how to bake a small loaf sourdough country loaf with open crumbs and medium hydration without kneading. All the tips and techniques you need to know to achieve open and lacy crumbs, thin and crispy crust. Please watch the video for the instructions. For written recipes & instructions visit: https://whattocooktoday.com/small-sourdough-country-loaf.html INGREDIENTS 270 gr bread flour (12.7% protein content) 90% 30 gr whole wheat flour 10% 230 gr water 79% final hydration 60 gr active starter (100% hydration) 20% 4 gr fine sea salt 1% TIPS: *I strongly encourage you to have an active starter that is at least one month old before you attempt to bake this recipe. You can try using your young starter that is at least 2-week old, but the result may not be as satisfactory. Since I know I will be baking the next day, I will prepare more starter the night before. *I will feed at 1:7:7 ratio so it will last me until the next morning, about 10 hours to double or triple at 75-77 F (24-25C). This also depends on the strength of your starter and the room temperature the starter is at. It may be faster or longer. *I use 5 grams starter + 35 grams flour + 35 grams water. I usually prepare a bit more as some may get stuck to the glass jar, spatula, etc. Remember that you want to use your starter at its peak, meaning it has doubled or tripled when you are ready to use it