no-knead sourdough bread;
Classic sourdough bread loaf requiring no kneading and easily baked at home! Slightly tangy and only simple ingredients needed.
Oven Temp: 500°F, 450°F
Servings: 18
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Ingredients
refrigerated sourdough starter;
- 75 g sourdough starter (⅓ cup) alt. 225g of room temperature sourdough starter
- 75 g all-purpose flour (½ cup + 2 Tbsp)
- 75 g lukewarm water (⅓ cup)
no-knead sourdough bread;
- 600 g bread flour (5 cups)
- 400 g lukewarm water (1¾ cups)
- 18 g salt (1 Tbsp)
- 1 tsp corn meal (or semolina flour)
- 1 Tbsp olive oil
Instructions
refrigerated sourdough starter;
- (Optional) If your sourdough starter is already room temperature and active, use 225g sourdough starter and skip to no-knead sourdough bread.
- Discard any liquid on top of the refrigerated sourdough starter. Remove 75g of refrigerated starter to the bowl of a stand mixer or a large bowl. Add in 75g all-purpose flour and 75g lukewarm water and mix together.
- Cover the top of the bowl with a wet dish towel and allow to sit at room temperature for 1-2 hours.
no-knead sourdough starter;
- Remove the wet dish towel and add all ingredients to the bowl (600g bread flour, 400g lukewarm water, 18g salt).
- Using the paddle attachment on your stand mixer, mix for 30-60 seconds until a tacky dough forms. If not using a stand mixer, use a spoon and mix by hand until the dough comes together.
- Cover with a wet towel or plastic wrap and allow to rise for 1 hour.
- Gently fold the dough over on itself several times, then replace the towel or plastic wrap and allow to rise for 1 hour
- Repeat previous step again for the third rise.
- Let the dough rest for up to 8 hours. You can store this in the fridge if doing it overnight.
- When you're ready to bake the bread, flour your work surface. Shape it into a rough ball and leave it seam-side up for 15 minutes.
- Prepare your baking vessel. I use a dutch oven. Coat the bottom with 1 Tbsp olive oil, and sprinkle cornmeal across the bottom. This will make it easy to remove. Add the bread, seam-side down, to the dutch oven.
- (Optional) Allow the bread to rise for 2 hours.
- Preheat the oven to 500°F. Score the bread with a sharp knife or lame, cutting ½" deep. A large cut down the center works well, or a cross-hatch pattern.
- Once preheated, turn the oven temperature down to 450°F. Place your baking dish with the lid on into the oven.
- Bake 45 minutes.
- Remove the lid and bake an additional 15 minutes until bread is golden brown and crusty.
- Remove the bread from the oven and transfer it to a rack to cool.
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