No-Knead Sourdough I Beginner Sourdough Bread

sourdough starter

🥗Healthier: whole grain starter

💰Cheaper: store-bought starter

Whole grain starter adds nutrients and flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a similar flavor.

cornmeal

🥗Healthier: oat flour

💰Cheaper: semolina

Oat flour is gluten-free and adds a unique taste.

Feed your starter 25 grams of starter with 25 grams of whole wheat flour, 50 grams of unbleached all-purpose flour, and 75 grams of water at 90°F (32°C). Let it sit for 8 to 12 hours.

Check if the starter is ready by dropping a spoonful into a cup of water; it should float.

Pour 300 grams of 90°F water into a large mixing bowl and add 100 grams of the ripe starter. Mix to distribute the starter.

Add 500 grams of unbleached all-purpose flour and 10 grams of fine sea salt to the bowl. Mix with a bowl scraper and then your hands until it forms a thick, sticky dough.

Cover the dough and let it sit at room temperature for 12 to 14 hours to bulk ferment.

Dust a Banneton basket with rice flour or line a bowl with a lint-free towel and dust it with rice flour.

Turn the dough out onto a lightly floured countertop without deflating it. Pull the sides of the dough into the center to build tension.

Flip the dough over and tighten it into a ball. Use a bench scraper to transfer it to the Banneton basket seam side up. Dust the top with rice flour and cover it to proof for 3 to 4 hours.

Preheat your oven to 450°F for at least one hour during the last hour of proofing.

Check if the dough is ready by pressing it gently; if it springs back slowly, it's ready to bake.

Turn the dough out onto parchment paper and score it with a bread lame or sharp knife.

Transfer the dough on the parchment into a Dutch oven or oven-safe pot without preheating it.

Bake at 425°F with the lid on for 40 minutes, then remove the lid and bake for an additional 15 minutes until dark golden brown.

Transfer the loaf to a cooling rack and let it cool for at least one hour, preferably eight hours, before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens