No-knead Sourdough Bread
Prep Time:
13 hours,
15 minutes
Cook Time:
50 minutes
Servings:
Ingredients
- 3 1/2 cup all-purpose flour
- 1/4 teaspoon active dry yeast
- 1 3/4 teaspoon salt
- 2/3 cup sourdough starter
- 1 1/2 cup water
- coarse cornmeal, for dusting
Directions
- Combine flour, yeast and salt in a large mixing bowl; whisk together.
- Combine sourdough starter and water in a large mixing cup; stir until well combined.
- Add to flour mixture; mix with a rubber spatula until you have a thoroughly mixed, wet, sticky mass of dough.
- Cover bowl with plastic wrap; let sit at room temperature, 12 to 18 hours.
- After at least 12 hours have passed, your dough should be dotted with bubbles and more than doubled in size.
- Dust a wooden cutting board with flour.
- Scrape dough loose from sides of bowl; turn out dough onto the board in one piece.
- The dough will be loose and sticky, but do not add more flour.
- Dust top lightly with flour; cover with a clean tea towel.
- Let dough rise an additional 1 to 2 hours.
- About 30 minutes before the second rise is complete, place a 3 1/2-quart cast-iron Dutch oven (oval-shaped gives best results) on a rack positioned in the middle of the oven.
- Heat oven to 450 degrees.
- Once the oven has reached the desired temperature, remove the Dutch oven; sprinkle about 1 teaspoon coarse cornmeal evenly over the bottom.
- Uncover dough; using two plastic dough scrapers, shape dough into a ball by folding it over onto itself a few times.
- With scrapers, lift dough carefully; let it fall into a heated Dutch oven by slowly separating scrapers.
- Dust top of the dough with coarse cornmeal.
- Cover; bake, 35 minutes.
- After 35 minutes, remove the cover from the Dutch oven; rotate and continue baking, 15 minutes, or until loaf is nicely browned.
- Remove Dutch oven from oven.
- With sturdy wooden or metal spatula, pry loaf free; transfer to a cooling rack.
- Allow bread to cool for 1 hour before slicing.