No-Knead Sourdough Bread Recipe
Introduction
No-knead sourdough bread is a simple and rewarding way to enjoy homemade artisan bread. With minimal hands-on time, this recipe yields a crusty loaf full of flavor and character.
Ingredients
- 1 cup active sourdough starter
- 3 cups all-purpose or bread flour
- 1 1/4 cups water, lukewarm
- 2 teaspoons salt
Instructions
- Step 1: In a large bowl, combine the sourdough starter, flour, water, and salt. Mix well until all ingredients form a rough dough.
- Step 2: Cover the bowl with a clean cloth and let the dough rest at room temperature for 12 to 18 hours to ferment and rise.
- Step 3: Preheat your oven to 450°F (230°C). Transfer the dough to a floured surface, shape it gently into a round loaf, and place it in a preheated Dutch oven or baking pot.
- Step 4: Bake covered for 30 minutes, then uncover and bake for an additional 15 to 20 minutes until the crust is deep golden and crisp.
- Step 5: Remove the bread and let it cool completely on a wire rack before slicing.
Tips & Variations
- Use bread flour for a chewier texture or all-purpose flour for a lighter crumb.
- Add seeds or herbs to the dough for extra flavor and texture.
- Ensure your sourdough starter is active and bubbly for the best rise.
Storage
Store sourdough bread in a paper bag or bread box at room temperature for up to 3 days to maintain crust crispness. For longer storage, freeze the bread wrapped tightly and thaw before use. To refresh, reheat slices in a toaster or warm the whole loaf in the oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use this recipe with an inactive starter?
For best results, use an active and bubbly starter. If your starter is inactive, feed it and let it become lively before baking.
Do I have to use a Dutch oven to bake the bread?
A Dutch oven traps steam and helps develop a crisp crust, but you can bake the dough on a preheated baking stone or sheet, misting water into the oven for steam instead.
PrintNo-Knead Sourdough Bread Recipe
This No-Knead Sourdough Bread recipe offers a simple yet authentic way to create a naturally fermented loaf with a crisp crust and chewy interior. Utilizing the power of a sourdough starter, this bread requires minimal hands-on preparation, relying on slow fermentation to develop rich flavors and an airy texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 13 hours 10 minutes
- Yield: 1 loaf (about 1.5 pounds) 1x
- Category: Bread
- Method: Baking
- Cuisine: French
Ingredients
Sourdough Bread Ingredients
- 1 cup active sourdough starter
- 3 1/2 cups all-purpose flour
- 1 1/2 cups lukewarm water
- 2 teaspoons salt
Instructions
- Mix dough: In a large bowl, combine the sourdough starter, flour, water, and salt. Stir thoroughly until a sticky, shaggy dough forms, ensuring all flour is hydrated. The dough will be loose and wet but uniform.
- Rest and ferment: Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest at room temperature for 12 to 18 hours, allowing it to ferment and rise slowly, which develops the sour flavor and gluten structure.
- Bake until crusty: Preheat the oven to 450°F (230°C) and place a Dutch oven or heavy oven-safe pot with a lid inside to heat. Transfer the rested dough onto a floured surface and shape gently into a round loaf. Carefully place the dough into the hot pot, cover with the lid, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown and crisp. Remove from oven and cool on a wire rack before slicing.
Notes
- Ensure your sourdough starter is active and bubbly for best fermentation results.
- Use a kitchen scale if possible for precise measurements.
- Do not skip the long fermentation time; it is key to flavor and texture.
- A Dutch oven or similar heavy pot is essential for steam retention and crust development.
- Allow the bread to cool completely before cutting to avoid a gummy crumb.
Keywords: no-knead bread, sourdough, artisan bread, homemade bread, easy bread recipe, slow fermentation
