Sourdough Bread

This recipe is based off of the New York Times' "No-knead" Sourdough. Though as far as I can tell most sourdough is "no-knead" so… Anyhow, it is at least a straight-forward and "simple" (in the world of sourdough) recipes.

  • 3 ½ cups (475g) bread flour, plus more for dusting
  • 1 teaspoon/6 grams kosher salt
  • ¾ cup (180g) sourdough starter, “fed”

The Day before

Feed your starter to wake it up.

The night before

In a large mixing bowl, combine the flour and salt.

In a small mixing bowl, stir together 1 1/4 cups (300g) of lukewarm tap water with the sourdough starter, then pour into the larger bowl with the flour mixture.

Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight, about 10 to 24 hours.

Baking Day

Dust a clean kitchen surface with flour. The dough should have risen considerably and you should see visible bubbling along the sides. The dough will be spongy and wet. Scoop the dough directly onto the surface, then dust with more flour. With lightly floured hands, gently fold the edges of the dough from the outside in, to form a round loaf.

Dust a sheet of parchment paper with flour and place the dough on top, seam side up. Lightly dust with additional flour, place in a large bowl, cover and allow to double in size, about 2 hours.

Meanwhile, heat oven to 450. Place a covered enamel Dutch oven or heavy pot with a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, open it, and place the parchment paper with the loaf gently in the middle of the dutch oven. Coverand return to the oven.

Bake for about 25 to 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 20 minutes or so. Put the loaf on a rack to cool for at least 30 minutes before serving.

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