Sourdough Bread (No-Knead, NO Dutch Oven)
A simple, no-knead method to create a beautiful, crusty, and delicious artisan sourdough loaf right in your own kitchen. This beginner-friendly recipe has minimal hands-on time and uses just a few basic ingredients and simple equipment.
Instructions
- 1
Feed your sourdough starter: combine 40g starter, 20g whole wheat flour, 20g bread flour, and 40g filtered water. Place in a warm spot for 4-6 hours until doubled in size.
- 2
Mix dough: combine 360g water, 100g active starter, 12g salt, 500g bread flour and 7g olive oil(optional). Mix until no dry flour remains.
- 3
Cover and let rest for 30-60 minutes (autolyse).
- 4
Perform the first set of stretch and folds. Grab one side of the dough, stretch it up, and fold it over. Rotate 90 degrees and repeat 4 times.
- 5
Wait 30 minutes, then perform the second set of stretch and folds.
- 6
Wait 30 minutes, then perform the third set of stretch and folds.
- 7
Cover the bowl and refrigerate for 12-15 hours (overnight cold retard).
- 8
Shape the dough: turn out onto a floured surface, pre-shape into a round, rest 20 minutes, then final shape and place in a floured banneton.
- 9
Proof in the refrigerator for 3-4 hours.
- 10
Preheat oven to 500°F (260°C) with empty skillet inside for steam for at least 45 minutes.
- 11
Score the dough with a lame or razor blade. Place in Dutch oven, reduce to 450°F (232°C), and bake covered for 30 minutes.
- 12
Remove the steam pan/water tray.
- 13
Bake for an additional 20-25 minutes until the crust is golden brown.
Baker's Tips
- •Use a lame or sharp razor blade for scoring — a serrated knife will drag.
- •Let the bread cool completely on a wire rack before slicing for the best crumb.
- •The float test: drop a small piece of starter in water — if it floats, it's ready.
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