No-Knead Artisan-Style Sourdough Bread
An introductory recipe to making artisan-style sourdough
Ingredients
Leaven
- 75 Grams All-Purpose Flour (1/2 Cup)
- 75 Grams Water (1/3 Cup)
- 14 Grams Sourdough Starter (1 Tablespoon)
Dough
- 700 Grams All-Purpose Flour (5 1/2 Cups)
- 525 Grams Water (2 1/2 Cups)
- 17 Grams Salt (1 Tablespoon)
Instructions
- Mix 1 tablespoon of your sourdough starter with 75 Grams Flour and 75 Grams water. Stir everything together and let it sit over night, about 12 hours.
- Dissolve 1 tablespoon of salt in 50 grams of water. Stir occasionally to ensure all the salt dissolves. Set the salt water aside for later.
- Pour the rest of your leaven in a large mixing bowl and combine it with 475 grams of water. Stir until the leaven breaks up and dissolves.
- Add 700 grams of flour. Stir until a thick, shaggy dough forms and you’ve incorporated all the flour.
- Cover your dough and let it rest anywhere from 30 minutes to 4 hours.
- Pour in the salt water and work in the liquid by squeezing and pinching the dough.
- Stretch and fold the dough. Let the dough rest for 30 minutes. Repeat for a total of 6 folding sessions.
- After folding, let your dough rise for 30 to 60 minutes.
- Gently turn your dough out onto a floured surface and cut the dough in half.
- Use a dough cutter to shape each dough half into a round. Let both rounds rest for 30 minutes.
- Final shape your dough with the dough cutter. Transfer rounds to floured proofing baskets, seam side up.
- Cover baskets and let rise for 3 to 4 hours at room temperature, or put in the fridge overnight for about 12 hours.
- Preheat your Dutch ovens inside your oven at 500° Fahrenheit (260° Celsius) at least 45 minutes prior to baking.
- Turn dough out into Dutch oven and quickly score. Replace lid and bake for 20 minutes.
- Reduce temperature to 450° Fahrenheit (232° Celsius). Bake for another 10 minutes.
- Remove the Dutch oven lid and bake for another 15 to 20 minutes.
- Turn out bread onto a wire rack and allow it to cool completely before cutting.
Notes
This recipe makes two loaves. Feel free to adjust the rise times to fit your schedule.