No-Knead Sourdough Bread#

Bread crumb

Makes 1 large loaf
Hydration 66%
Time 12-14 hours (or up to 48 hours with cold retard)

Recipe adapted from King Arthur Baking

Ingredients#

Directions#

I recommend starting in the afternoon of day 1. Bread will be baked in the morning of day 2.

Step 1 - Mix Dough#

Combine all ingredients in large bowl or 6-quart bucket. Mix thoroughly with stand mixer on medium speed for 30-60 seconds, or stir by hand until fully combined.

Step 2 - First Rise and Folds#

Cover and let rise 1 hour at room temperature. Gently fold dough over itself several times. Cover and rise 1 hour. Repeat the folding. Cover and rise 1 hour.

Total rise time: ~3 hours.

Dough after first rise and folds

Step 3 - Cold Retard#

Refrigerate for at least 8 hours, up to 48 hours.

Dough after cold retard

Step 4 - Shape and Final Rise#

Turn dough onto floured surface and shape into a rough ball. Rest seam-side up for 15 minutes. Place in a boule shaping basket.

Preshaped dough

Step 5 - Final Shape and Rise, Preheat#

Shape for your baking vessel. Place in greased dutch oven or on parchment. Cover.

Let rise 2 1/2 to 3 hours at room temperature until expanded and puffy.

Preheat oven to 500°F one hour before baking. If using, also preheat skillet or dutch oven.

Step 6 - Score and Bake#

Dust loaf with flour. Use lame or sharp knife to slash 1/2" deep cuts across top.

Scored loaf on skillet

Reduce oven to 450°F. Bake 45 minutes, covered if in dutch oven.

Finished no-knead sourdough bread

Bake Log#