No Knead Sourdough Bread
Discover the magic of artisan baking with this easy No Knead Sourdough Bread recipe, perfect for beginners and seasoned bakers alike. With just four simple ingredients—flour, water, salt, and a bubbly sourdough starter—this recipe skips the labor-intensive kneading process while delivering a beautifully crusty loaf with a soft, airy crumb. The secret lies in an overnight fermentation, which develops complex flavors and that signature tangy sourdough taste. Baked to perfection in a preheated Dutch oven, the bread boasts a crispy, caramelized crust that will make your kitchen smell heavenly. Whether you're spreading it with butter or pairing it with your favorite soup, this no knead sourdough is as versatile as it is delicious—a must-try for homemade bread enthusiasts!
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Ingredients
- 500 grams All-purpose flour
- 375 milliliters Water
- 100 grams Sourdough starter (active and bubbly)
- 10 grams Salt
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and salt. Mix well to evenly distribute the salt.
Step 2
Add the sourdough starter to the bowl, followed by the water. Mix using a wooden spoon or your hands until a shaggy, sticky dough forms.
Step 3
Cover the bowl with a damp kitchen towel or plastic wrap and let it rest at room temperature for 30 minutes to allow the flour to hydrate.
Step 4
After 30 minutes, perform a series of stretch-and-folds: grab one edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat this process 4-5 times. Cover the bowl again after finishing.
Step 5
Let the dough rest at room temperature for 8-12 hours (overnight) to ferment and rise. It should double in size and become bubbly.
Step 6
Once the dough has risen, lightly flour a clean surface and gently transfer the dough onto it. Shape the dough into a round boule by tucking the edges under itself to create tension on the surface.
Step 7
Line a proofing basket or bowl with a clean kitchen towel and dust it generously with flour. Place the shaped dough inside, seam side up, and cover it with the towel.
Step 8
Let the dough proof at room temperature for about 30-60 minutes, or until it slightly puffs up but doesn’t double in size.
Step 9
Thirty minutes before baking, preheat your oven to 230°C (450°F) and place a Dutch oven with its lid inside to heat up.
Step 10
Carefully remove the hot Dutch oven from the oven and transfer the dough into it, seam side down. Use a sharp knife or razor blade to score the top of the dough to allow it to expand while baking.
Step 11
Cover the Dutch oven with its lid and bake for 20 minutes. Then, remove the lid and continue baking for another 20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 12
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
| Serving size | 490.4 grams (490.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 50 |
| Total Fat 0.20g | 0% |
| Saturated Fat 0.10g | 1% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 3946mg | 172% |
| Total Carbohydrate 10.00g | 4% |
| Dietary Fiber 0.50g | 2% |
| Total Sugars 0.10g | |
| Protein 1.50g | 3% |
| Vitamin D 0IU | 0% |
| Calcium 28mg | 2% |
| Iron 0mg | 2% |
| Potassium 40mg | 1% |
Source of Calories