Bread, a simple combination of flour and water that sustains life. And lately it’s been sustaining me. But not any bread—this deliciously tangy sourdough. Baking bread can take all day and sometimes you just can’t devote all day to bread. I was happy with my Tartine-style loaves but I needed a less time intensive method. The recipe is basically just a baked poolish. Although the dough was quite wet when it went into the oven, it came out with a nice thick, dark crust, and wonderful sour crumb. I can put together the ingredients the night before and wake up to bake bread before I leave the house in the morning. If I time it right, I can even have a nibble of still slightly warm bread for breakfast.
No-Knead Sourdough
- Total Time: 55 minutes
- Yield: Makes 1 loaf 1x
- Diet: Gluten-Free
Description
This simple sourdough bread requires minimal effort. Prepare the dough the night before and bake a warm loaf in the morning.
Ingredients
- 1 cups (237 ml) water
- 1 cups (237 ml) sourdough starter
- 1 cups (237 ml) bread flour
- 1 teaspoon fine salt
Instructions
- Combine the flour, starter, water, and salt in a large bowl. Cover and let rest for 12 hours.
- Turn the dough out onto a heavily floured surface. Lightly flour the dough, gently fold a few times, adding more flour as needed to make it pliable.
- Form a round loaf, or divide the dough in half and form two loaves.
- Place the loaf on a floured surface, dust with flour, and cover with a bowl.
- Place a large oven-proof dish with a lid in the oven. Preheat the oven to its highest setting (500°F/260°C) for at least 30 minutes.
- Carefully remove the hot pan from the oven and remove the lid. Sprinkle the bottom of the pan with flour and place the loaf inside.
- Cover the pan and return it to the oven. Bake for 30 minutes, then remove the lid and reduce the heat to 200°C (392°F).
- Continue baking for 15 to 20 minutes, until the loaf is dark brown.
- Remove the loaf from the oven and cool on a wire rack for at least 30 minutes.
Notes
- For a tangier flavor, use a more mature sourdough starter (one with a noticeable sour smell).
- If your dough seems too sticky after the 12-hour rest, add a tablespoon of flour at a time until it’s manageable.
- Store the baked bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 2
- Carbohydrates: 50
- Fiber: 4
- Protein: 8
Frequently Asked Questions
How active does my sourdough starter need to be for this no-knead recipe?
Your starter should double in size within 4 to 6 hours of feeding. If it takes longer, feed it once or twice more before using it to make sure it has enough strength to leaven the dough.
How long is the bulk fermentation for no-knead sourdough?
Typically 8 to 12 hours at room temperature, depending on how warm your kitchen is. The dough should roughly double in size and look puffy with visible bubbles on the surface.
Do I need a Dutch oven to bake this bread?
A Dutch oven traps steam, which gives the loaf a crispy crust and better oven spring. If you do not have one, place a pan of boiling water on the lower rack to create steam.
