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No Knead Sourdough Bread

No Knead Sourdough Bread: Effortless Artisan Loaf at Home

This No Knead Sourdough Bread is an effortless artisan loaf that transforms fresh ingredients into a deliciously chewy bread.
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Prep Time 15 minutes
Cook Time 45 minutes
Rise Time 6 hours
Total Time 7 hours
Servings: 8 slices
Course: Dinner
Cuisine: Bakery
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 25 grams Mature Starter Essential for fermentation; a well-fed starter guarantees a great rise.
  • 75 grams Unbleached Bread Flour or All-Purpose Flour Provides structure and flavor; either option works perfectly.
  • 75 grams Water Activates the starter; warm water encourages fermentation.
  • 100 grams Ripe Starter Adds flavor and lift; make sure it’s bubbly before use.
  • 300 grams Filtered Water Crucial for dough mixing; warm water is best for hydration.
  • 500 grams Bread Flour or Unbleached All-Purpose Flour The main ingredient for structure; bread flour yields better results.
  • 10 grams Sea Salt Enhances flavor and regulates yeast activity, vital for a perfect loaf.

Equipment

  • Mixing bowl
  • mason jar
  • Dutch oven
  • Parchment paper
  • kitchen scale

Method
 

Step-by-Step Instructions
  1. Combine 25 grams of mature starter, 75 grams of flour, and 75 grams of warm water in a mason jar. Cover loosely and let it rest overnight.
  2. In a mixing bowl, add 100 grams of ripe starter, 300 grams of warm water, 500 grams of flour, and 10 grams of sea salt. Mix until a shaggy dough forms.
  3. Cover the bowl with plastic wrap and let it rise for 5 to 6 hours until it doubles in size.
  4. Turn out the dough onto a floured surface, fold the edges toward the center, and shape it into a round loaf. Place seam-side up in a floured basket.
  5. Preheat your oven to 450°F about 30 minutes before the second rise is finished.
  6. Transfer the risen dough onto parchment paper, score the top, place it in the Dutch oven, cover, and lower the temperature to 425°F. Bake for 40 minutes covered, then 5-10 minutes uncovered.
  7. Once baked, transfer the Dutch oven to a cooling rack and let the bread cool for at least 2 hours before slicing.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 1gSodium: 100mgPotassium: 50mgFiber: 1gCalcium: 5mgIron: 2mg

Notes

Store in a paper bag at room temperature for up to 3 days or freeze for longer preservation. Reheat in the oven for restored crispiness.

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