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No Knead Sourdough Bread

Overnight No Knead Sourdough Bread Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 500g bread flour, plus more for dusting
  • 375g water, room temperature
  • 100g active sourdough starter
  • 10g fine sea salt

Method
 

  1. Mix flour, salt, starter, and water in a large bowl until no dry flour remains. Cover and let sit at room temperature for 10 to 12 hours until doubled and bubbly.
  2. Turn dough onto a floured surface, gently fold into a tight ball, and place seam side up in a floured proofing basket or bowl. Proof 1 to 2 hours until puffed and a fingerprint springs back slowly.
  3. Preheat a Dutch oven in a 450°F (230°C) oven for 30 minutes. Invert dough onto parchment, score the top, and lower into the hot pot. Bake covered 30 minutes, then uncovered 15 to 20 minutes until deep amber and the internal temperature reaches 200 to 205°F (93 to 96°C).
  4. Cool on a wire rack for at least 2 hours before slicing with a serrated knife.

Notes

The hands-on time is short, but plan on a 10 to 12 hour bulk ferment and a 1 to 2 hour proof. In a cool kitchen, give the dough more time; the visual cues (bubbles, puffiness, slow-springing fingerprint) matter more than the clock.