No-Knead Sourdough Bread Recipe
This no-knead sourdough bread is marvelously easy, and it makes a delicious artisan-style boule of a crisp crust and moist, airy crumb. You only need flour, starter culture, water and a little bit of salt, and it's practically effortless - rising overnight, with no need to knead.
Servings: 1 loaf (about 16 slices)
Equipment
- Large Mixing Bowl with Lid
- Digital Scale
- Fork
- Dough Whisk
- Banneton
- Dutch Oven
- Parchment Paper
Ingredients
- 100 grams sourdough starter (proofed and bubbly)
- 375 grams warm water
- 300 grams bread flour
- 200 grams whole wheat flour
- 2 teaspoons fine sea salt
Instructions
The morning before you bake.
- Feed your sourdough starter according to your regular maintenance schedule.
The night before you bake.
- Spoon 100 grams proofed and bubbly sourdough starter into a large mixing bowl, and set it on the counter. Feed the starter in your jar, and transfer it to the fridge.
- Pour the warm water over the starter, and then whisk the water and flour together with a fork until the starter dissolves completely.
- Measure the flours into the liquid ingredients, and then sprinkle in the salt. Use a dough whisk or a sturdy spoon to stir the ingredients together until no pockets of flour remain. Cover the mixing bowl with plastic wrap or a tight-fitting lid, and let it rest for 15 minutes.
Stretch, fold and let rise.
- Uncover the mixing bowl, and then wet your dominant hand with water. Grab the dough from the underside and pull it up and over itself. Rotate the bowl 90 degrees, and then grab the dough from the underside and pull it up and over itself a second time. Rotate the bowl once more, repeating the stretch and fold technique each time.
- Repeat the stretch-and-fold process twice more at 15-minute intervals. Cover the bowl again, and let it rise overnight - 8 to 10 hours.
The next morning: Shape and let it rise again.
- Thoroughly flour your banneton, and then dust your working surface lightly with flour. Wet your hands, and then gently scoop the dough out of the mixing bowl and onto your working surface. Spread it out, so that it makes a rough circle about 1 to 1 ½ inches thick and then gently fold the edges of the dough in toward the middle, shaping it into a round ball.
- Transfer the dough, seam-side up, to the banneton, and then cover it loosely with a tea towel. Let it rise at room temperature 1 ½ to 2 hours.
Heat the oven and chill the dough.
- Set the Dutch oven in the oven, and then heat the oven to 500 F. Transfer the dough to the fridge, and let it chill while the oven heats up.
Bake.
- When the oven reaches temperature, place a square of parchment paper on your countertop, and then take the dough out of the fridge. Gently invert the banneton over the parchment paper until the dough releases. Sometimes, the dough will take several seconds to release. Score the loaf with a lame or a sharp knife.
- Carefully remove the Dutch oven from the oven, and remove its top. Grasping the edges of the parchment paper, gently lower the dough into the Dutch oven. Cover it with a lid, and transfer it bake to the oven. Bake the bread for 30 minutes.
- Turn the heat down to 450 F, and then remove the lid of the oven. Continue baking a further 15 minutes, or until the bread is a rich amber-brown color and registers an internal temperature of 210 F.
- Transfer the loaf to a cooling rack. Let it cool completely before slicing and serving.
