No-Knead Crusty Sourdough Bread
 
 
Easy and deliciously sour no-knead sourdough bread recipe!
Author:
Recipe type: Side, Breakfast, Bread
Cuisine: Vegan
Ingredients
  • 3 cups flour (scoop and sweep method)
  • ½ cup fed sourdough starter
  • 1-1/4 cups warm water (filtered or bottled, tap water is chlorinated which kills the bacteria in the sourdough)
  • 2 teaspoons sea salt
Instructions
  1. Mix the starter in the bowl with the warm water. Add flour and salt and mix until all of the flour is incorporated. The dough will be shaggy but not crumbly. Work the dough as little as possible.
  2. Cover the bowl with plastic wrap and a clean towel. Leave in a warm place to rise overnight (12-18 hours). This long rise replaces kneading and also allows the bacteria to sour the dough and improve the bread's digestibility.
  3. The next day, dust a work surface and the dough very generously with more flour, folding the sides in to form a loaf. Dust your towel with cornmeal and place the loaf seam side down onto the towel. Dust the top of the loaf with more cornmeal and fold the towel loosely around the dough. Allow to rise until doubled, about 3-4 hours.
  4. A half hour before the 2nd rise is complete, preheat the over to 425 degrees WITH the cast iron dutch oven inside (including the lid). This allows the cast iron to completely get up to temperature.
  5. Carefully place the dough seam side up into the dutch oven, this dough will be a bit slack so work gingerly. Replace lid and bake for 25 minutes. Remove lid and bake for 13-15 minutes more until the top is nicely browned and crusty.
  6. Remove and let cool completely before cutting. You can slice and freeze loaves in advance, taking individual slices out and toasting them as you want them.
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2014/10/22/no-knead-crusty-sourdough-bread/