No-Knead Sourdough Bread

Ingredients

Instructions

1. 1Feed a sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly.
2. 2Combine warm water and flour. Allow to rest for 30 minutes for the water to hydrate the flour.
3. 3Add sourdough starter. Dimple in with wet hand.
4. 4Sprinkle salt on top.
5. 5Mix the dough with your hands for about 5 minutes to bring the dough together. Cover with damp towel or plastic wrap while resting.
6. 6Cover with plastic wrap or damp towel and let rest for 30 minutes.
7. 7STRETCH AND FOLD
8. 8First 3 stretch and folds - every 15 minutes.
9. 9Last 3 stretch and folds - every 30 minutes.
10. 10Cover with a wet towel or plastic wrap and allow the dough to bulk ferment until doubled.
11. 11Split the dough in half down the middle with a dough scraper. Be really careful not to break any of those precious bubbles.
12. 12Shape into a ball by gently spinning it toward you.
13. 13Set out 15-20 minutes uncovered.
14. 14Turn over and shape.
15. 15Transfer to flour banneton or bowl with tea towel. Cover with plastic and proof 12-15 hours in refrigerator.
16. 16Bake
17. 17Preheat dutch oven on 500 for 1 hour.
18. 18Remove dough from the fridge immediately before scoring and baking.
19. 19Dust with flour on top to make the scoring pattern stand out more.
20. 20Score with a razor.
21. 21Add a little flour to the bottom of the dutch oven (or parchment paper) and transfer dough to it.
22. 22Bake for 20 minutes at 500 with lid on.
23. 23Take lid off, turn the oven temperature down to 475 and bake an additional 25 minutes or until browned.