I’ve been exploring lactic acid bacteria (LAB) serum and experimented with using it in bread-making. I was looking for an easy way to create superior-tasting bread with great texture—something everyone can make without much fuss! I was amazed by the results.
The bread turned out sourdough-like, but with less fermenting time, no kneading, and a lot less effort. It was tasty, with a complex flavour that was less sour, crusty on the outside, and had a spongy, open crumb. It’s like my dream bread!
I’ve met a few people who aren’t too keen on the sourness of sourdough or the amount of effort and time required to make it. This method is a solution for them. By adding LAB serum and fermenting for a shorter time, you prevent acetobacter from making the bread overly sour. Instead, the LAB enhances the flavour with a mild tang, balanced sweetness, and a wonderfully aromatic, umami depth.
I’m happy to share this with you, and if you try it, please let me know how it turns out for you!
No-Knead LAB-Enhanced Bread 🍞
An easy, flavourful alternative to sourdough
Ingredients 🍞
400g bread flour
320g non-chlorinated water (room temperature)
8g fine sea salt
3g active dry yeast (about 1 tsp)
1 tablespoon LAB serum
(how to make LAB serum: https://www.reddit.com/r/fermentation/comments/1humrqy/i_am_a_fan_of_lab_serum_i_made_one_tonight_does/)
Instructions:
Mix the Dough 🍞
Combine all ingredients in a large bowl.
Mix until no dry flour remains; the dough will be sticky.
Ferment 🍞
Generously oil your fermenting bowl.
Transfer the dough to the oiled bowl.
Cover the bowl with a lid or plastic wrap. Leave at room temperature for 7 hours.
The dough should become bubbly and risen, almost doubled in size.
Preheat the Oven 🍞
Place a Dutch oven with its lid in the oven and preheat to its highest temperature (around 240°C / 465°F).
Shape the Dough 🍞
Generously flour your work surface and hands.
Gently tip the dough out onto the floured surface.
Sprinkle flour on top, then shape it by folding opposite sides inward.
Roll the dough gently into a loose ball, being careful not to deflate it.
Rest 🍞
Sprinkle some flour on a piece of wax paper and transfer the dough.
Sprinkle more flour or rice flour on top, whichever you prefer. Cornmeal or semolina works well, too.
Let the shaped dough rest for 15–20 minutes on a piece of wax or parchment paper.
Fold two sides of the parchment paper over the dough to help it hold its shape and prevent drying out.
Score the Dough 🍞
Using a sharp knife or a lame (bread-scoring tool), make a shallow cut or pattern on the top of the dough.
This allows the dough to expand properly while baking and creates a decorative finish.
Bake 🍞
Carefully transfer the dough, along with the parchment paper, into the preheated Dutch oven.
Cover with the lid and bake for 1 hour.
Cool 🍞
Remove the bread from the oven and transfer it to a cooling rack.
Allow it to cool completely before slicing.
The result is a beautifully crusty loaf with a spongy, open crumb, a mild tang, and rich, complex flavours.
This method saves time, minimizes effort, and makes artisan bread accessible to all.
What do you think of this no-knead, fuss-free, quick, and tasty bread?
Wishing you a lovely day.
Happy Baking!
Mariah 💗😊