No-knead Sourdough bread
Author: Julie
Cook time: 50 mins
Total time: 50 mins
Ingredients
  • 3½ cups organic whole wheat flour
  • 1 tsp. salt
  • 1¼ cup warm filtered water
  • ¾ cups of sourdough starter (Substitute for dry baking yeast)
  • ½ cup of flour for surface to work dough
  • Tools:
  • Large Dutch Oven Pot or Baking stone
  • Wood Baking baskets
Method
  1. Place 3½ cups of organic whole wheat flour or organic bleached wheat flour in a large glass bowl
  2. Add 1 tsp. of kosher salt
  3. Combine ¾ cup of sourdough starter with 1¼ cups of warm water in a mixing bowl until the starter has dissolved
  4. Pour the Sourdough Starter/Water into the flour and combine to make a rough looking dough ball, do not knead or over mix.
  5. Cover the bowl with plastic wrap and a tea towel and let rest in a warm place, (sunlit counter, near an oven) for 10 to 24 hours.
  6. On a lightly floured surface pour the dough ball out. It should have doubled or even tripled in size. Do not roll it out, knead or flatten this dough. Instead you will stretch first the left side over the other, then the right side over the left, then the front over the back and finally the back over the front.
  7. Place this ball under a tea towel or preferably in a well floured bakers basket for it's final rise time of 2-3 hours. Even 4 to 5 hours more is fine. You can also add sesame or rye seeds at this point to the bakers basket or on the dough ball itself while it does this final rise.
  8. Place the oven racks at the bottom in order to fit a large dutch pot inside or large baking stone.
  9. Preheat your oven to 450-500 degrees for 30 minutes. Place the covered dutch pot inside the oven to preheat for at least 30 minutes.
  10. Time this last step to the last 30-45 minutes of the final rise time.
  11. Next, open the pot lid and take the loaf and invert the bakers basket into the pot, dropping the dough ball into the super hot pot. Use oven mitts and be careful not to burn yourself.
  12. Quickly cover the lid and return to bake for 30 minutes covered and then 15 minutes uncovered to complete.
  13. Remove the pot, and take the loaf out and let cool on a baking rack for at least 30 minutes before cutting.
  14. Enjoy!
Recipe by Gourmetcentric at https://gourmetcentric.com/2016/11/no-knead-sourdough-bread/