No-Knead Sourdough Bread
Sourdough bread. Photo by Rebecca Silus
When I started making sourdough bread in 2014, I had a different no-knead recipe that showed me the benefits of using the no-knead approach; a simple process that’s only requirement was time. I’m not sure why but it was a hit or miss recipe. Eventually I came across this one that I’ve adjusted and added to over time but it is dependable and delivers a great loaf each time.
No-knead Sourdough Bread
Adapted from King Arthur Flour
Ingredients
227g (1 cup) sourdough starter
397g (1 3/4 cups) lukewarm water
525g (4 1/2 cups) bread flour
18g (1 tablespoon) kosher salt
Make the dough - 5 minutes
Combine the sourdough starter, water, flour, salt in a large mixing bowl. I typically use a wooden spoon or silicone spatula at first and then my hands.
Cover the bowl and follow the steps for stretch and fold in the next section.
Stretch and fold—bulk fermentation - 3 hours
During the three-hour bulk fermentation, you will stretch and fold the dough three times: once after the first hour, again after the second hour, and once more at the end of the 3 hour.
Use wet hands to lift dough about a foot high, then let it drop down to the bowl.
Lift one of the short sides and let it drop down.
Repeat two more times then fold ends under to create a ball shape.
Cover the bowl and let the dough continue to rise until the next stretch and fold.
Refrigerator fermentation - 8 to 48 hours
After the third set of stretch-and-folds, cover the container and place it into the refrigerator for at least 8 hours or up to 48 hours.
Shape the dough - 2 minutes
When you’re ready to bake, ready a round proofing basket by lightly sprinkling on some flour to help prevent sticking
Take the dough out of the fridge and remove it from the bowl.
Stretch and fold under from two opposite sides, then do same from the other two sides to create a ball. The dough will feel strong and elastic and doesn’t need much shaping to keep it round.
Flip the dough upside down so that the round, smooth top of the loaf is placed on the bottom of the bowl. Pinch the bottom together.
Cover with plastic wrap or a reusable cover..
Proof - 2 1/2 hours
Let the dough rise for about 2 1/2 hours at room temperature.
At about hour 2, I turn the oven on (with my dutch oven inside) so that it can preheat to 500°F.
When finished, you can ensure that it’s ready by poking the dough with your finger—it should slowly (but not completely) regain its shape.
Bake
Oven should be reheated with dutch oven inside to 500°F.
Remove dutch oven and put a piece of round parchment paper on the bottom.
Roll dough around the proofing basket so that it releases from the sides of the basket.
Carefully tip the dough out of the basket into the middle of the dutch oven and cover.
Reduce the oven temperature to 450°F and bake for 45 minutes.
Remove the lid and bake for an additional 10 to 15 minutes, until the crust is golden brown and the internal temperature reads at least 210°F.
Remove with flat wooden spatula and place on cooling rack.
Notes
Rye
I’ve made a couple rye versions of this recipe with 150g rye / 452g bread flour but this is still in testing.
Sandwich loaf instead of a boule
I typically bake two loaves at once: a sandwich loaf and a boule. For the sandwich loaf I use the Emile Henry loaf pan. The only difference using this is that I do not remove the lid for the last 10–15 minutes.
More
sourdough posts
My No-knead Sourdough Bread Recipe
How to Feed and Maintain a Sourdough Starter with 4 Tips
