Sourdough No-Knead Bread
Updated April 28, 2020
- Total Time
- 12 to 24 hours
- Rating
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Ingredients
- 3½cups/475 grams bread flour, plus more for dusting
- 1teaspoon/6 grams kosher salt
- ¾cup/180 grams sourdough starter, “fed”
- 2tablespoons/20 grams sesame seeds
Nutritional analysis per serving (8 servings)
290 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 10 grams protein; 196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large mixing bowl, combine the flour and salt.
- Step 2
In a small mixing bowl, stir together 300 grams (about 1¼ cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight, about 10 to 24 hours.
- Step 3
The next day, generously dust a clean kitchen surface with flour. The dough should have risen considerably and you should see visible bubbling along the sides. The dough will be spongy and wet. Scoop the dough directly onto the surface, then dust with more flour. With lightly floured hands, gently fold the edges of the dough from the outside in, to form a round loaf. Dust a clean towel with yet more flour, sprinkle sesame seeds in a small area about the size of your loaf and place the dough on top of the seeds, seam side down. Lightly dust with additional flour, cover and allow to double in size, about 2 hours.
- Step 4
Meanwhile, heat oven to 450. Place a covered enamel Dutch oven or heavy pot with a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, take off its top, and carefully invert the risen dough into it, so that the seam side is now facing up. (Alternately you can invert the risen dough onto a flour-dusted sheet of parchment paper and lower your loaf into your pot that way.). Put the top back on the pot and return it to the oven.
- Step 5
Bake for about 25 to 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 20 minutes or so. Put the loaf on a rack to cool for at least 30 minutes before serving.
Private Notes
Comments
I've been making this bread for years. It took me about a year and many messy towels to switch to parchment paper. I let the bread rise in the cooking pan in parchment paper and then remove it to a bowl when the pan is heating. I then pick up the whole thing put it in the hot pan, and cook it with the parchment paper.
No mess. No deflating of the dough.
Total novice question... What does "fed" mean exactly? I understand what using unfed means, but I'm not sure about fed. Was it fed 2 hours ago? 6? 12? Any advice is appreciated.
Why is the baking temperature (550) so much higher than the temperature for regular no-knead bread (450)?
I weighed flour, starter, and water as specified in the recipe. As others commented, this resulted in a nearly unusable goo (even after an overnight, doubling rise). I should have followed my instincts and added additional flour right off the bat to achieve a dough consistency that I’m more familiar with, but I thought I would give the recipe a go as written. What a disappointment. Bakers, beware.
Experienced bread baker, including lots of different sourdoughs. Total failure.
Made this for the first time and the final mix was way too soft, after first rising( 24 hours) is was nearly impossible to handle so I added flour until it became manageable. Perhaps my starter was too wet? Would like to try this again and add some whole wheat flour to the mix