No-Knead Sourdough Bread Recipe

Step 1

Feed your sourdough starter according to your regular maintenance schedule.

Step 2

Spoon 100 grams proofed and bubbly sourdough starter into a large mixing bowl, and set it on the counter. Feed the starter in your jar, and transfer it to the fridge.

Step 3

Pour the warm water over the starter, and then whisk the water and flour together with a fork until the starter dissolves completely.

Step 4

Measure the flours into the liquid ingredients, and then sprinkle in the salt. Use a dough whisk or a sturdy spoon to stir the ingredients together until no pockets of flour remain. Cover the mixing bowl with plastic wrap or a tight-fitting lid, and let it rest for 15 minutes.

Step 5

Uncover the mixing bowl, and then wet your dominant hand with water. Grab the dough from the underside and pull it up and over itself. Rotate the bowl 90 degrees, and then grab the dough from the underside and pull it up and over itself a second time. Rotate the bowl once more, repeating the stretch and fold technique each time.

Step 6

Repeat the stretch-and-fold process twice more at 15-minute intervals. Cover the bowl again, and let it rise overnight - 8 to 10 hours.

Step 7

Thoroughly flour your banneton, and then dust your working surface lightly with flour. Wet your hands, and then gently scoop the dough out of the mixing bowl and onto your working surface. Spread it out, so that it makes a rough circle about 1 to 1 1/2 inches thick and then gently fold the edges of the dough in toward the middle, shaping it into a round ball.

Step 8

Transfer the dough, seam-side up, to the banneton, and then cover it loosely with a tea towel. Let it rise at room temperature 1 1/2 to 2 hours.

Step 9

Set the Dutch oven in the oven, and then heat the oven to 500 F. Transfer the dough to the fridge, and let it chill while the oven heats up.

Step 10

When the oven reaches temperature, place a square of parchment paper on your countertop, and then take the dough out of the fridge. Gently invert the banneton over the parchment paper until the dough releases. Sometimes, the dough will take several seconds to release. Score the loaf with a lame or a sharp knife.

Step 11

Carefully remove the Dutch oven from the oven, and remove its top. Grasping the edges of the parchment paper, gently lower the dough into the Dutch oven. Cover it with a lid, and transfer it bake to the oven. Bake the bread for 30 minutes.

Step 12

Turn the heat down to 450 F, and then remove the lid of the oven. Continue baking a further 15 minutes, or until the bread is a rich amber-brown color and registers an internal temperature of 210 F.

Step 13

Transfer the loaf to a cooling rack. Let it cool completely before slicing and serving.