Better-Than-Bakery No-Knead Sourdough

Better-Than-Bakery No-Knead Sourdough
  • PREP TIME
    10 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    15 hrs 25 mins
  • SERVING
    12 People
  • VIEWS
    178

Experience the unparalleled satisfaction of crafting artisan sourdough in your very own kitchen. This no-knead recipe delivers a crusty, chewy loaf with that signature tangy flavor, rivaling even the finest bakery offerings. Unlock the secrets of professional bread baking with this surprisingly simple method, utilizing a Dutch oven to mimic the effects of a traditional bread oven.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    6 g
  • Cholesterol
    0 mg
  • Fiber
    1 g
  • Protein
    1 g
  • Sodium
    491 mg
  • Sugar
    1 g
  • Fat
    0 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a large bowl, combine the water and salt. (2 minutes)

Image Step 02
02 Step

Recipe View Add the sourdough starter and whisk until well incorporated and slightly frothy. (3 minutes)

Image Step 03
03 Step

Recipe View Gradually stir in 3 cups of bread flour until a smooth batter forms. Add the remaining 3 cups of bread flour, mixing until just combined. The dough will be shaggy and slightly sticky. (5 minutes)

Image Step 04
04 Step

Recipe View Cover the bowl with plastic wrap or a damp towel and let it rest in a warm place for 12 to 15 hours, or until the dough is bubbly, almost doubled in size, and has a slightly sour aroma. (12-15 hours)

Image Step 05
05 Step

Recipe View Generously flour a work surface. Gently turn the dough out onto the floured surface. Using floured hands, shape the dough into a round. (5 minutes)

Image Step 06
06 Step

Recipe View Place the dough into a lightly oiled bowl, seam-side down. Cover and let it rest for 2 to 3 hours, or until it has nearly doubled in size but is not yet collapsing. (2-3 hours)

Image Step 07
07 Step

Recipe View Place a Dutch oven (at least 8 quarts) with its lid in the oven and preheat to 450°F (232°C) for 30 minutes. (30 minutes)

Image Step 08
08 Step

Recipe View Carefully remove the hot Dutch oven from the oven using oven mitts. Sprinkle cornmeal evenly over the bottom of the Dutch oven to prevent sticking. (3 minutes)

Image Step 09
09 Step

Recipe View Gently transfer the dough from the bowl into the preheated Dutch oven. Replace the lid. (2 minutes)

Image Step 10
10 Step

Recipe View Bake in the preheated oven for 30 minutes with the lid on. (30 minutes)

Image Step 11
11 Step

Recipe View Remove the lid and continue baking for another 15-20 minutes, or until the crust is a deep golden brown. (15-20 minutes)

Image Step 12
12 Step

Recipe View Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing. (5 minutes)

For a tangier flavor, allow the dough to ferment for the full 15 hours.
The warmer your kitchen, the faster the dough will rise. Adjust proofing times accordingly.
If you don't have a Dutch oven, you can bake the bread on a baking stone or sheet pan, but the crust will not be as thick.
Make sure your starter is very active before using it in this recipe. A weak starter will result in a flat, dense loaf.

Hannah Runolfsson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 59 Ratings)
Total Reviews: (4)
  • Austin Schaden

    The tip about making sure the starter is active is crucial. My first attempt was a bit of a flop, but after feeding my starter for a few days, the second loaf was perfect.

  • Caitlyn Bogan

    The directions were so easy to follow, and the results were amazing. My family devoured the entire loaf in one sitting!

  • Reymundo Robel

    This recipe is a game changer! I never thought I could make sourdough this good at home.

  • Lucinda Rolfson

    I've tried other no-knead sourdough recipes before, but this one is by far the best. The crust is perfectly crispy, and the inside is soft and chewy.

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