Recipe

No Knead Sourdough Bread Recipe

Add Step-by-Step Photos	Rob430 / All my dishes 8 months, 2 weeks ago This is a great bread to make. It's very easy. You can make variations by reducing 1/2 c AP flour and adding 1/2c whole wheat flour or steel cut oats. If you have a good, reliable sourdough starter, eliminate the yeast, but I don't take chances....LOL... More Prep:15m Cook:1m Servings:8	Rob430
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Ingredients

3 cups all-purpose or bread flour, more for dusting

¼ tsp instant yeast or 1/2 tsp regular (optional)

1/4 cup Sourdough Starter

1 1/2 teaspoons salt

1 1/2 cups bottled water

Cornmeal or wheat bran as needed.

Directions

1. In a large bowl combine flour, yeast, starter, and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature, about 65-70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. I use cast iron or clay pot. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. You may slash the dough to make a design. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

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Comments

pollymotzko 8 months, 2 weeks ago said:
Looks awesome! You sure are a good baker! Thanks for all your contributions on my webpage!

Polly Motzko

rob430 8 months, 2 weeks ago said:
I submitted a sourdough starter recipe but I don't know where it went as it's not showing up in my recipes....HELP!!

ambimom 8 months, 1 week ago said:
Just made my first no-knead sourdough from homemade starter. It was delicious! Can't believe that sourdough was so easy and tasted so fine. My dutch oven was not pre-heated nor was my oven. Baked for 1 hr covered, 15 minutes uncovered. The dough was v.v. soft and next to impossible to fold. Next time am going to either add more flour or use less starter and 5 hours rising at room temperature and 12 hours in refrigerator. I used 1 cup starter and 3 cups flour. No yeast.

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