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no knead sourdough bread

no knead sourdough bread

This no knead sourdough bread is a simple yet delicious bread that requires minimal hands-on time. Using a sourdough starter, flour, water, and salt, you can create a crusty loaf with a soft, airy crumb that's perfect for sandwiches or toast.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 12 hours
Course Bread
Cuisine Rustic/Bakery
Servings 4 People
Calories 130 kcal

Equipment

  • 1 large mixing bowl
  • 1 wooden spoon or spatula
  • 1 plastic wrap or clean kitchen towel
  • 1 Dutch oven or baking stone
  • 1 parchment paper
  • 1 oven mitts

Ingredients
  

  • 1 cup active sourdough starter Make sure your sourdough starter is active and bubbly for best results.
  • 1 ½ cups warm water
  • 4 cups all-purpose flour
  • 1 ½ teaspoons salt

Instructions
 

  • In a large mixing bowl, combine the active sourdough starter and warm water. Stir until well mixed.
  • Gradually add the flour and salt to the mixture. Use a wooden spoon or spatula to mix until a shaggy dough forms. Ensure all the flour is incorporated; there’s no need to knead.
  • Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest and rise at room temperature for 8 to 12 hours (ideally overnight) until it has doubled in size and is bubbly on the surface.
  • After the fermentation period, preheat your oven to 450°F (230°C) and place your Dutch oven (with the lid) inside to heat for about 30 minutes.
  • Once heated, carefully remove the Dutch oven from the oven using oven mitts. Place a sheet of parchment paper on a work surface and lightly flour it.
  • Gently pour the risen dough onto the parchment paper. Sprinkle a little flour on top and shape it into a round loaf using your hands, but do not overwork the dough.
  • Carefully lift the parchment with the dough and place it into the hot Dutch oven. Cover with the lid.
  • Bake for 30 minutes covered. Then, remove the lid and bake for an additional 15 minutes until the crust is golden brown.
  • Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.

Notes

Make sure your sourdough starter is active and bubbly for best results.
For a deeper flavor, you can let the dough ferment for longer.
This bread can be stored in a paper bag at room temperature for up to three days, or frozen for later use.