No-Knead Sourdough Bread
This No-Knead sourdough bread recipe is a keeper to have on hand for hot and fresh bread, ready in hours.
A generous half cup of sourdough starter allows for a flavorful bread, and a quick rise time, without the time commitment of artisanal sourdough bread. This No-Knead method allows you to mix, let the sourdough starter do the work, and come back in a few hours to bake. The perfect addition to any meal!
Yield: 1 Loaf
NO-KNEAD SOURDOUGH BREAD
Prep time: 4 HourCook time: 45 MinTotal time: 4 H & 45 M
Ingredients
- 1/2 cup sourdough starter
- 1 cup water (room temperature)
- 3 cups Old Mill White Bread Flour
- 1 1/2 tsp fine sea salt
Instructions
- In a large bowl, mix the sourdough starter with water until well blended.
- In a second bowl, place the Old Mill bread flour with the sea salt. Whisk until salt is distributed through the flour.
- Pour the flour mixture into the bowl with the starter.
- Use your hand to mix well in a roughly shaped ball.
- Cover bowl with towel and allow to rest for 30 minutes.
- Remove the ball from the bowl. Stretch and fold 3-4 times- then form into a round.
- Cover a baking sheet with parchment paper – dust flour on one side of sheet. Place round on the baking sheet, seam side down. Dip your fingers in the flour and pat the round if sticky. Cover with towel and allow to rise 1 1/2 – 2 hours until double in size.
- Pre-heat the oven to 500 degrees.
- When dough has doubled in size on your baking sheet, remove cloth and lift parchment paper with dough on it and pace the paper and dough in a cast iron 10″ iron skillet. Place a pan of hot water on bottom of oven – to create steam in oven and make for a beautiful crust. Cover the top of skillet with heavy duty aluminum foil. (Alternately, you can bake the bread in a Dutch oven with a lid on- no need to put water in the oven for this method.)
- Bake for 30 minutes. Remove the foil from the skillet and continuing baking for another 10-15 minutes until bread is golden brown.
- Transfer bread on parchment paper to a cooling rack. Allow bread to cool, slice with a serrated knife and enjoy.