Better-Than-Bakery No-Knead Sourdough
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.
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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01 Step
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In a large bowl, combine the water and salt. (2 minutes)
02 Step
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Add the sourdough starter and whisk until well incorporated and slightly frothy. (3 minutes)
03 Step
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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)
04 Step
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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)
05 Step
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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)
06 Step
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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)
07 Step
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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)
08 Step
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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)
09 Step
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Gently transfer the dough from the bowl into the preheated Dutch oven. Replace the lid. (2 minutes)
10 Step
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Bake in the preheated oven for 30 minutes with the lid on. (30 minutes)
11 Step
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Remove the lid and continue baking for another 15-20 minutes, or until the crust is a deep golden brown. (15-20 minutes)
12 Step
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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.
RECIPE REVIEWS
Avarage Rating:
4.6/ 5 ( 59 Ratings)
Total Reviews: (4)
Austin Schaden
Jan 16, 2025The 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
Nov 28, 2024The directions were so easy to follow, and the results were amazing. My family devoured the entire loaf in one sitting!
Reymundo Robel
Feb 29, 2024This recipe is a game changer! I never thought I could make sourdough this good at home.
Lucinda Rolfson
Feb 2, 2024I'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.