No-Knead Sourdough Bread: No Dutch Oven (AP Flour Edition)

Instructions

1. 1

   Activate Starter: Ensure your sourdough starter has been recently fed and is active/bubbly before you begin.

2. 2

   Combine Ingredients: In a large bowl, whisk the active starter into 360g of water until roughly dissolved and then add salt and whisk again.

3. 3

   Add flour: Add the all-purpose flour to the wet mixture. Use your hands or a dough whisk to mix everything until a shaggy, rough dough forms and no dry bits of flour remain. Avoid vigorous kneading; gentle mixing is enough.

4. 4

   Autolyse/Rest: Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes to 1 hour.

5. 5

   Bulk Fermentation (with gentle folds): Over the next 3-4 hours, perform a few sets of "stretch and folds" every 30-60 minutes to build strength.

6. 6

   Cold Proof: After the last stretch and folds, cover and place in the refrigerator for 12-15 hours (overnight).

7. 7

   Preshape: The next morning, gently dump the dough onto a lightly floured surface. Shape it into a ball by folding the edges towards the center. Cover and let it rest for about 30–60 minutes

8. 8

   Shape and proof: Gently press the dough to deflate it, then shape it into a rectangle and roll it into a tight log. Place the shaped dough seam-side up in a floured proofing basket (banneton) Cover and place in the refrigerator for 3-4 hours.

9. 9

   Preheat: Preheat your oven to 500°F (260°C) with a heavy baking sheet or pizza stone inside. Place a separate metal tray (like a cast-iron skillet) on the bottom rack.

10. 10

    Prepare: Remove the dough from the banneton. Place a piece of parchment paper on top of the banneton, then place a baking sheet or peel over the parchment, carefully flip the assembly so the dough is on the parchment paper on the baking sheet/peel

11. 11

    Score: Using a sharp knife or razor, make a swift cut on top of the loaf to allow it to expand.

12. 12

    Bake & Steam: Carefully transfer the loaf (using a pizza peel or parchment paper) onto the preheated pizza stone. Lower temperature to 450°F (232°C), Immediately pour 1 cup of hot water into the bottom metal tray and quickly close the oven door.

13. 13

    Bake for 20 minutes at 450°F (after an initial high heat burst if you prefer). The steam will help the bread rise.

14. 14

    Remove the steam pan/water tray (be very careful, it's hot!).

15. 15

    Bake for an additional 25-30 minutes or until the crust is golden brown and sounds hollow when tapped on the bottom.

16. 16

    Cool: Transfer the finished loaf to a wire rack and let it cool completely for at least 1-2 hours before slicing. This is crucial for the internal structure and to ensure the best texture.