Easy No Knead Bread

No-Nonsense Sourdough Bread

I have been baking bread for my family for the last couple of years and I have gone through countless bread making tips, techniques, and recipes. I have settled now settled on my own recipe for No-Nonsense Sourdough Bread. It just simply WORKS.

Tip – I usually start the bread making process in the evening and can then leave it to sit overnight or overnight and all the next day until I bake it.

No-Nonsense Sourdough Bread

Recipe by staceyCourse: In the Kitchen
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

This is the recipe for my simple, no-nonsense, easy to make sourdough bread.

Ingredients

  • 4 ounces of sourdough starter

  • 12 ounces of lukewarm water.

  • 20 ounces of unbleached white flour.

  • 3/4 ounce of salt (I like Kosher salt)

Directions

  • Add sourdough starter and water to a mixing bowl. Stir to mix.
  • Add the flour and salt.
  • Stir to mix. I use a rubber spatula or wooden spoon to stir.
  • At this point you should have a shaggy ball of dough. Shape it into a ball, cover with plastic wrap or a dish towel, and leave it to sit overnight in the bowl – I simply leave it sit, covered, on the counter or if it is a very cool evening, in the oven (with no heat on!).
  • In the morning, sprinkle a pinch of flour onto a smooth board. Gently roll the ball of dough out of the ball and onto the floured board. Without deflating the dough, shape the dough into a ball and roll it around so that all surfaces of the dough are covered in flour and are no longer sticky. This should take just a few minutes.
  • Place ball of dough onto a piece of parchment paper and into a bowl that will contain it in the shape you will want your loaf to turn out.
  • Leave to sit for two hours. Or less. Or more. Whatever you need.
  • When you are ready to bake the bread, put a cast iron Dutch oven in the oven and pre-heat to 450 degrees.
  • Before transferring the dough into the Dutch oven take a very sharp knife and make a half inch deep slash across the top of the ball of dough.
  • Once the oven is up to temperature, remove the Dutch oven, take off the lid and very carefully lower the ball of dough, with the parchment paper, into the hot Dutch oven.
  • Replace the lid and put the Dutch oven back in the oven at 450 degrees for 30 minutes.
  • After 30 minutes, remove the lid from the Dutch oven, lower temperature to 400 degrees and bake for another 15 minutes.
  • Remove from oven, place on a cooling rack, and prepare to wait. It is best to wait at least an hour – the longer you wait, the easier the bread is to cut and work with.
  • And that is it. No-nonsense homemade sourdough bread.