No-Knead Sourdough Bread Recipe

Try this No-Knead Sourdough Bread recipe the next time you want a delicious yet slight different sandwich.

Artisan Sourdough Bread

A sourdough loaf can turn a ho-hum sandwich into a culinary masterpiece.

Karen Keb

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This No-Knead Sourdough Bread recipe is a “San Francisco-style” sourdough loaf, with a crackly crust and a chewy texture. It requires my no-knead method described in detail in the article, Salute to Sourdough (this will be online shortly). Be sure to read the full instructions there first, as they have been shortened below.

MAIN ARTICLE:
How to Make Sourdough Bread

No-Knead Sourdough Bread Recipe  

3 1⁄2 cups all-purpose flour
1⁄4 teaspoon active dry yeast
1 3⁄4 teaspoons salt
2⁄3 cup sourdough starter
1 1⁄2 cups water
Coarse cornmeal, for dusting 

Combine flour, yeast and salt in large mixing bowl and whisk together. 

Combine sourdough starter and water in large mixing cup and add to flour mixture. Mix with rubber spatula until you have a thoroughly mixed, wet, sticky mass of dough.

Cover bowl with plastic wrap and let sit at room temperature for 12 to 18 hours.   

After at least 12 hours have passed, your dough should be dotted with bubbles and more than doubled in size. Dust wooden cutting board with bread flour. Scrape dough loose from sides of bowl and turn out dough onto board in one piece. The dough will be loose and sticky, but do not add more flour. Dust top lightly with flour and cover with clean cotton or linen tea towel. Let dough rise an additional 1 to 2 hours.

About 30 minutes before second rise is complete, place a 31⁄2-quart cast-iron Dutch oven (oval-shaped gives best results) on rack positioned in middle of oven. Heat oven to 450°F.

Once oven has reached desired temperature, remove pot and sprinkle about 1 teaspoon coarse cornmeal evenly over bottom.

Uncover dough and, using two plastic dough scrapers, shape dough into a ball by folding it over onto itself a few times. With scrapers, lift dough carefully and let it fall into heated pot by slowly separating scrapers. Dust top of dough with coarse cornmeal. Cover pot and bake for 35 minutes.

After 35 minutes, remove cover from pot, rotate, and continue baking for an additional 15 minutes, or until loaf is nicely browned.

Remove pot from oven. With sturdy wooden or metal spatula, pry loaf from pot and transfer to cooling rack. Allow bread to cool for 1 hour before slicing.

Yields 1 loaf.