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easy no knead sourdough bread recipe

Easy No Knead Sourdough Bread

Don't let the thought of baking sourdough bread intimidate you. Baking a delicious loaf of sourdough bread is much easier than you think! With a little patience and almost no work, you can have the most deliciously crisp loaf of sourdough bread!
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Prep Time 1 day 4 hours
Cook Time 1 hour
Servings: 14 slices
Course: Appetizer, Breakfast, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 227 g active sourdough starter
  • 397 g filtered water
  • 600 g unbleached flour
  • 18 g salt

Method
 

The First Morning
  1. To make this recipe, you will start by feeding your sourdough starter a few hours before baking. Make sure it's nice and bubbly before beginning this recipe.
  2. With a food scale, start measuring 227 g of sourdough starter, 397 g of filtered water, 600 g of unbleached flour, and 18 g of salt, preferably Celtic sea salt, but this is not necessary.
  3. Mix all the ingredients until the dough is wet and shaggy.
  4. After all the ingredients are mixed together, cover the bowl with a towel and let the dough rest for 30 minutes.
  5. After 30 minutes, begin to stretch and fold the dough four times, spinning the bowl as you go. After that is complete, cover the bowl again with a towel and let the dough rest for an hour.
  6. Repeat that last step 3 times for a total of 3 hours.
  7. When the 3 hours are completed, cover the bowl with plastic wrap or aluminum foil and place the dough in the refrigerator overnight.
The Next Morning
  1. In the morning preheat your oven to 425 degrees.
  2. While your oven is preheating, grease a pot that has a lid. Be sure that the pot and lid contain no plastic. I have made this mistake before. Doing this made my whole house smell awful, and it ruined my bread!
  3. After your pot is greased, dump the dough out onto a floured surface. Begin to shape the dough carefully into a ball sliding the dough towards you, spinning it partially, and pulling it towards you again. Keep doing this until it forms into a nicely shaped ball. Make sure you are not too rough with the dough. If you are too rough you could burst all of the air bubbles in the dough.
  4. After a ball has formed, you can now lightly flour it with your sifter and score the dough.
  5. Place the dough into the greased pot and cover it with a lid.
  6. Bake the bread at 425 degrees covered for 45 minutes. After the 45 minutes are up, lower the temperature to 400 degrees and uncover the bread. Bake for an additional 15 minutes. I know it sounds like a long time, but if you do not bake the bread for this amount of time it will be doughy in the middle.
  7. When your bread is finished cooking, turn the bread out of the pot and place it on a cooling rack. Let the bread completely cool before you put it in a container or bread bag for storing.

Notes

  • Find the original recipe at King Arthur Baking Company. I love this recipe and wanted to share it with everyone!
  • This bread can be made ahead of time and frozen for later consumption.
  • Remember to check your pot for plastic before using it for baking.
  • If you have issues with the bread sticking to the pan try using butter instead of oil for greasing the pan.