No-Knead Sourdough Bread Recipe
An easy recipe for no-knead sourdough bread that produces two crusty, tangy loaves with minimal effort, perfect for bakers of all levels.
- Prep Time: 30 minutes
- hours proofing: 12
- Cook Time: 50 minutes
- Total Time: 1 hour 32 minutes
- Yield: 2 loaves 1x
- Category: Bread & Sandwich
- Cuisine: Artisan
Ingredients
Scale
- 1,000g bread flour
- 680g water
- 200g sourdough starter (100% hydration)
- 20g sea salt
Instructions
- Mix flour, water, and sourdough starter in a large bowl. Let it rest for 30 minutes (autolyse).
- Add salt and additional water, mixing by hand until combined.
- Perform 4 sets of stretch and folds, with 15-minute intervals for the first two and 30-minute intervals for the last two.
- Allow the dough to bulk ferment for about 3 1/2 hours at 74-76°F (23-24°C).
- Pre-shape the dough into rounds, then let it rest for 30 minutes.
- Shape the dough into its final form and transfer to proofing baskets.
- Proof in the refrigerator overnight or for 12-16 hours.
- Preheat the oven to 450°F (230°C) with a Dutch oven inside.
- Transfer the dough to the Dutch oven, score, and bake covered for 20 minutes.
- Remove the lid and bake for another 30-35 minutes until the crust is golden and internal temperature reaches 205-210°F (96-99°C).
- Cool on a wire rack for at least 2 hours before slicing.
Nutrition
- Serving Size: 2
- Calories: 180
- Sugar: 0
- Sodium: 0
- Fat: 400mg
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://www.rollrecipe.com/no-knead-sourdough-bread/