No Knead Artisan Sourdough Bread Recipe

Suggested  variations : adding fresh rosemary, asiago cheese, chopped Kalamata olives, garlic or walnuts. This recipe makes one loaf.

15 ounces of flour (3 cups) – Use freshly ground whole wheat (you may mix in some Rye or white flour if you like).  For beginners you may want to try 50/50 whole wheat and white

 ¼  cup sourdough starter – fresh, bubbly and lively

1 ½ tsp sea salt – or other type of salt

1 ½  cups of warm water.

·         Whisk flour and salt mixing thoroughly.

·         Add sourdough starter to warm water

·         Fold liquid mix to dry mix to form a shaggy ball.

·         Cover bowl with plastic wrap and let sit at room temperature for 12 to 18 hours.

·         Lay a sheet of parchment paper inside a skillet.

·         Turn out on to a well-floured surface and fold over twice. Remember this is NO KNEAD bread.

·         Form into a ball and place on parchment in skillet seam side down.

·         Lightly flour the top of the dough.

·         Make a couple of slices into the dough with a serrated knife (optional).

·         Cover loosely with plastic wrap.

·         Let rise at room temperature until loaf doubles in size (1 to 2 hours)

·         Preheat oven to 475 F with a cast iron Dutch oven pot (without legs) with lid.

·         Remove Dutch oven and lid from oven.

·         Pick up the dough by lifting the parchment and lower into the pot.  Let excess parchment hang over the pot.

·         Cover the Dutch oven and return to oven for 30 minutes.

·         For a deeper brown loaf, the lid of the Dutch oven may be removed and bread can be baked for an additional 15 to 30 minutes or until the center of the bread registers 200 degrees using a probe thermometer.

·         Cool on a wire rack.

The dough can be refrigerated for up to 2 weeks or until you are ready to bake.  Refrigerating will further develop the flavors.

Once you have the basic loaf mastered, begin experimenting with different varieties.