No-Knead Sourdough Bread
A no-knead sourdough bread for beginners and advanced bakers alike! This crusty artisan sourdough is prepped one day and baked the next, which gives is a deep and delicious sourdough taste.
Servings: 2 boules
Calories: 1796kcal
Equipment
Ingredients
- 750 g All Purpose Flour
- 200 g Whole Wheat Flour
- 200 g Active Bubbly Starter
- 650 g Water
- 20 g Coarse Kosher Salt
Instructions
PREPARE THE DOUGH
- Combine all purpose flour, whole wheat flour, and water. Gently mix until combined. Allow to sit for 30-45 minutes.
- Add sourdough starter and very gently mix/dimple into flour mixture. Using a wet hand can make this somewhat less messy.
- Add salt and mix for five minutes by hand. Remember, you aren’t kneading here. Instead, you are just gently combining the ingredients
- Cover with a damp towel and let rest for 30 minutes.
STRETCH AND FOLD
- Begin the stretch and fold process. Stretch and fold the dough 5-8 times (until you notice resistance from the dough). Do this for three cycles in 15-minute intervals. Cover with damp towel between cycles.
- Increase the stretch and fold cycles to every 30 minutes. Complete three cycles of stretch and folds. Cover with damp towel between cycles
- After all stretch and fold cycles are complete, cover with a damp towel and allow to rest on the counter for 5-6 hours or until doubled. I’ve found that any space below 73 degrees slows down the process. So find a spot that is warm or use a proofing box.
- Once the dough has doubled, gently remove from the bowl onto a clean counter.
- Split the dough in half using a scraper or sharp knife.
- Shape each half into a ball by turning and spinning it toward yourself. The friction on the dry counter will create tension and aid in shaping.
- Allow to rest for 15-20 minutes.
- Place each ball into a banneton basket or tea towel-lined bowl FACE DOWN.
- Gently pinch the left and right sides together. Then, pinch the top and bottom together. This creates tension and a nice seam.
- Cover with plastic (I like to use a plastic shopping bag), and stick in the fridge for 12-15 hours.
THE NEXT DAY
- Preheat the oven to 500 degrees with a cast iron dutch oven (or two) inside. Allow the dutch oven to warm with the oven and stay in for about 20 minutes to get scorching hot.
- Once the dutch oven(s) is ready, remove the dough from the fridge and gently turn out onto a piece of parchment paper. Since they were placed in the basket/bowl face down, they should be right-side up when you turn them out.
- Rub the top of the dough with flour and scoring using a razor blade or lame.
- Keeping the dough on the parchment paper, place inside the hot dutch oven.
- With the dutch oven lid on, bake for 500 degrees for 25 minutes.
- Take the lid off, drop the temp to 475 and bake for approximately 15 minutes or until golden. Ovens vary, and mine only takes about 12 minutes at this point. So keep an eye on it. *Bread is generally considered “done” at 190 degrees internal temp.
- When done, remove from dutch oven and let cool to room temp on a wire rack.
Video
Nutrition
Serving: 1 | Calories: 1796kcal | Carbohydrates: 377g | Protein: 55g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 3903mg | Potassium: 765mg | Fiber: 22g | Sugar: 1g | Vitamin A: 9IU | Calcium: 102mg | Iron: 21mg
