No-Knead Artisan Bread
This Sourdough Recipe is so easy to make. The hardest part is the waiting while it sits in the fridge! It makes a great sandwich or just eat a slice with real butter on it.
Ingredients
- 90-100 Grams Active Sourdough Starter
- 150 Grams Hard White Wheat (I use freshly-milled)
- 300 Grams Artisan Bread Flour (high protein, wheat)
- 330 Grams Filtered Water
- 11 Grams Real Salt
Instructions
- Make sure your Sourdough Starter is active. It should have lots of bubbles in it and have a great tang smell.
- Mix together the starter, water, AB flour and hard-white wheat flour with a Danish whisk until all ingredients are combined. Cover the bowl with a towel and let rest for 15 minutes.
- Sprinkle the salt on top of the dough. Mix together well. The dough should feel sticky.
- Place the bowl of dough, covered with a towel and let it ferment on the counter for 4 hours.
- Now, stretch and fold the dough towards you. This is basically lifting a section of the dough about 6-8 inches in the air and pulling it back down. Repeat this all around the bowl, each side every 30 minutes. Wet your hands, if necessary, to prevent the dough from sticking.
- Next step is to shape the dough. The dough should be smooth at this point.
- Sprinkle a little bit of flour on your counter. Place the dough onto the floured surface. Using a bench scraper, place it under the dough ball and start carefully moving the dough back and forth in a circular motion towards you. Try not to handle the dough too much. You should see some bubbles in the dough. Try not to mess with those.
- Final Proof: Place a lint-free towel (sprinkled with some flour) in the banneton basket and put the dough in the basket with the seam side up. Pinch the dough to make a seam, if needed. This is actually the bottom of the loaf. Cover the dough with the towel and then place the basket in a tied plastic bag. Put the bag in the refrigerator for 10-15 hours. My dough is good to go around the 15 hour time but just play around with how your kitchen and refrigerator works.
- Next morning, preheat your dutch oven at 450 degrees for one hour.
- Meanwhile, remove the bag from the fridge.
- Next, grab a piece of parchment paper and lay on top of the basket. Take a plate or cookie sheet and now, flip it over on the counter. If you have a steady hand, you can just flip the paper and basket over on to the counter. Just be gentle.
- Now, you'll remove the bread from the banneton bowl. Basically, you are just lifting the towel and basket up.
- This is the time where you score your bread. You can be as simple or intricate as you like. Just practice. Grab a razor blade and slice the side of your loaf and go deep for that pretty ear. I like to slice at a 30 or 45 degree angle.
- Remove the dutch oven from the oven and place your bread and parchment paper inside. Cover with lid and bake for 25 minutes. Your bread should have expanded at this point. Remove the lid and bake for 20 more minutes. The crust will be golden when done. You can play around with how dark you like your crust. Just adjust your baking time in this step accordingly.