No-Knead Sourdough Bread

sourdough bread

sourdough bread

This sourdough bread is so easy to make, it is no-kneading or mixing whatsoever. Just put the flour and the starter in a bowl and let it sit there overnight,  or until is doubles in size,  usually at least 18 hours.

No knead bread appeals to me because we are all busy with our families and work and when it comes to cooking,  I like to keep things as simple and easy as possible.  And it’s easy to make. Just follow the directions exactly as written here.

This recipe is for a bread made with mostly white flour with a small percentage of sprouted flour,  but you can use a combination of type of flour you want.   For the bread with the sprouted flour to rise,  the white flour is preferred as with rye it would not rise as much.

I recommend to use the white flour if you make the bread for the first time or have a new starter which is not yet very strong,  and experiment later with other types of grain.

No-Knead Sourdough Bread Ingredients

Sourdough starter (1/4 cup)
Filtered water (12 oz + extra to activate starter)
Unbleached, all-purpose white flour  (12 oz + extra to activate starter and some to put on your board)
Sprouted flour, wheat or spelt (4 oz)
Sea salt (1/2 tsp)
Rice flour, for dusting

Large glass or ceramic mixing bowl (not stainless steel)
Dutch oven or stock pot
Very large cutting board or wooden bread board, or a very clean countertop
Banneton or colander lined with a dishcloth

1. Follow directions below on starter,  or use your already prepared starter as per instructions in  7 Days Starter Recipe .    Feed it every 8 hours until it is super-bubbly and active, fluffy and soft. You should see lots of bubbles and holes on the top. This is really the key to a good loaf of sourdough. If your starter is not active enough, your bread will not rise.

Sourdough starter made with white flour

Sourdough starter made with white flour

 2. Put 12 ounces of filtered warm water in a bowl or glass measuring cup. Add 1/4 cup of active sourdough starter to the cup and set aside.
3. In a large glass or ceramic (not stainless steel) mixing bowl, stir or whisk together 12 oz white flour, 4 oz sprouted flour, and 1 1/2 tsp fine (not coarse) sea salt.
4. Add starter and stir together with a wooden spoon.
5. Cover the bowl with plastic wrap and leave on the counter for 18-19 hours. If your kitchen is very cold, set your bowl in a warm place.

6. 18-19 hours later, sprinkle white flour on a wooden large cutting board, or a clean banchtop or table. With clean hands, gently scoop the dough out of the bowl and carefully set it on your floured surface. It helps to have a dough scraper to do this,  or use a wooden spoon or your hands with a little flour on them.
7. Fold the dough on top of itself three times. 1-2-3  to help to disperse the gluten ,  there is no kneading required.

sourdough folded

sourdough folded

8. Cover with a kitchentowel and let sit on the board for exactly 15 minutes.
15 minutes later, sprinkle a little rice flour into the bowl of a banneton or colander lined with a thin dish cloth.

9. Very carefully put the dough into the banneton or cloth-lined collander, top side down,  meaning, the top of the ball of dough should go down into the banneton, where the sprinkled rice flour is.  It will be the top of your loaf when it bakes.
10. Cover the banneton or colander with another dishcloth and let it sit on the counter or in a warm place for 1 1/2 hours.
11. After one hour has passed, preheat oven to 500 degrees F and set the Dutch oven with lid on inside the oven, on the middle rack. You will let the Dutch oven, lid on, heat up in the oven for 30 minutes.
12. After 30 minutes of warming up the oven have passed,  and the dough has risen in the banneton or colander for a total of 1 1/2 hours, carefully take the very hot Dutch oven out of the oven.
13. Sprinkle some rice flour on your hands and very gently transfer the dough into the Dutch oven. The top of the loaf, which was facing down in the banneton or colander, will be facing right-side up in the Dutch oven.
14. Cover and put in the oven, immediately turning the heat down to 450 degrees,  or even as low as 400 — all ovens are different.  Start with 450 and see how it goes.
15. Let bake for 1/2 hour, then take the lid off and turn the oven down to 400 degrees. Bake for 15 more minutes.
Take it out,  cool down on a wire rack for 1-2 before serving.

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