Easy No-Knead Sourdough loaf

Easy No-Knead Sourdough Loaf 

3.5 cups of flour 
1.5 tsp salt
1.5 cups water
1/4 cup active sourdough starter

In a large bowl, combine dry ingredients. 

In a separate bowl, dissolve starter into drinking water. Slightly warm or room temperature water is best.

Add starter and water mixture to dry mixture. Stir to Combine. 

If the mix is too dry, slowly add water until you get a moist, tacky dough. If you add too much water, you can counter with a bit of flour until you reach the right consistency. It should be tacky to the touch, but dry enough to hold it’s shape a bit

Leave in a bowl covered with plastic or a wet kitchen towel overnight, up to 13-15 hours 

On a well-floured surface, stretch the dough out to a rectangle. 

Fold in thirds width-wise and then in half height-wise.

Cover with plastic or a damp kitchen towel and let rest for 15 minutes

Gently transfer to a well-floured banneton basket or tea towel in a bowl. 

Let rest for 1.5 hours. Meanwhile, Preheat your oven to 480 F with your Dutch oven inside.

At the end of the rest, remove your pot from the oven and place a piece of round parchment paper carefully at the bottom** (You can also generously flour the bottom of the pot) to keep the loaf from sticking.

Gently flip the dough into your hot Dutch oven 

Score the bread using a razor blade, lame, or very sharp knife.*** Place the lid on, and put your Dutch oven back in the oven. Lower the oven temp to 450 and bake for about 40-45minutes

Remove the lid and bake for another 10-15 minutes until golden brown and hollow sounding. 

Remove and transfer to a rack to cool. Try to wait until it’s mostly cool before slicing! 

** Fold a square piece of parchment paper in quarters, then move to cut a quarter of a circle, stopping at the last inch and turning straight outward to create an arm. Unfold. This should create a circle with 2 little “arms” which will help you pull out your finished bread

***To score lovely, clean designs on your bread. Put it in the fridge for several hours or overnight for the second rise, dust well with fine flour before scoring, and use a very sharp blade.

This recipe makes a normal/smaller size loaf. For large families like ours, I recommend 1.5x the recipe for a larger loaf, or:

Just in case you were wondering why we buy our flour in bulk…
these are my go-to flours: einkorn, wheat, & rye