An easy, no-knead recipe for healthy, hearty sourdough bread.
Yields: 2 artisan loaves
Prep time: 45 minutes
Bake time: 35-45 minutes
Additional time: 13-16 hours
Total time: 14.5 – 17.5 hours
Ingredients:
500g organic, unbleached, all purpose flour
450g organic bread flour (optional – may substitute unbleached, AP flour)
200g active, fed sourdough starter
650g room-temperature, filtered water
20g salt
Prep Instructions:
Feed starter 4-12 hours prior to beginning to ensure it is active and bubbly. Timing depends on ambient temperature of your space.
Combine starter and water in a large bowl, whisk to fully incorporate, creating a slurry.
Add both your all purpose and bread flour to starter slurry. Mix together with a dough hook or by hand to fully incorporate. Cover with a damp tea towel and let rest for at least 30 minutes.
Add salt and mix until fully incorporated.
*It may be helpful to dissolve salt into a small amount of room-temperature, filtered water and add that into the dough so that it incorporates more easily.
Stretch and folds:
To complete a stretch and fold, grab the end of the ball of dough, stretch it upwards and fold it over the top of the dough. Turn bowl one quarter, and repeat 8 times.
Cover with a damp tea towel and let rest for 15 minutes.
Repeat this step twice more at 15 minute intervals. Repeat this step three more times in 30 minute intervals, for a total of 6 rounds of stretch and folds.
Cover bowl with a damp tea towel, and allow the dough to complete its first bulk rise (approximately 6-10 hours depending on ambient temperature of your space).
Once the dough has doubled in size, on a clean, un-floured surface, gently scrape the dough out of the bowl, and onto your prep surface.
Split the dough in half with a bench scraper, being careful not to pop any of the gas bubbles that have formed during the bulk rise.
Shape each ball of dough into a tight ball. Cover with a damp tea towel and let rest 20 minutes. While dough rests, flour two banneton baskets.
After 20 minutes, flip dough over and shape again. Place dough seam side up into the floured banneton baskets, wrap in plastic proofing bags and refrigerate for 12-15 hours.
Baking:
Preheat dutch oven at 500 degrees for one hour.
Dust a sheet of parchment paper lightly with flour. Remove one ball of dough from fridge and turn it over onto the floured sheet of parchment paper.
Lightly dust flour the top of the ball of dough and score with a razor.
Transfer dough and parchment paper into dutch oven and bake with the lid on for 25 minutes.
After 25 minutes, reduce temperature to 475, remove lid, and bake until crust is golden brown (10-20 minutes depending on your oven).
Repeat for the second ball of dough.
Bread will stay fresh for up to 7 days after baking. You can slice up and freeze any unused amount to use later.
