16 servings
No-Knead Sourdough Bread
BakingIngredients
438 g Flour (wheat, all-purpose, enriched, bleached)
60 g Wheat flour (whole-grain, soft wheat)
375 g Beverages (water, tap, well)
2 tsp Salt (table)
Instructions
1
In the evening, combine flours and salt in a large bowl. Add 150g active sourdough starter and the water.
2
Mix with a fork or your hands until a shaggy dough forms with no dry flour remaining.
3
Cover with a damp towel or plastic wrap. Let ferment at room temperature for 8–12 hours (overnight).
4
The dough is ready when it has roughly doubled in size and the surface is bubbly.
5
Turn the dough onto a floured surface. Fold it over itself a few times to shape into a round. Place seam-side down in a floured proofing basket or lined bowl.
6
Let proof for 1–2 hours while you preheat the oven to 450°F (230°C) with a Dutch oven inside.
7
Turn the dough into the hot Dutch oven. Score the top with a sharp knife or razor blade.
8
Bake covered for 30 minutes, then uncover and bake 15 minutes more until deep golden brown.
9
Cool completely on a wire rack before slicing — at least 1 hour.
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