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Marie Friedt

Easiest, Workday No-Knead Sourdough Bread

One of your new go-to Sourdough bread recipes perfect for your 40-hour work week.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 10 hours 30 minutes
Total Time 11 hours 20 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 60 grams Ripe Starter
  • 350 grams Warm Water preferably filtered
  • 500 grams Bread Flour
  • 9 grams Salt

Equipment

  • 1 Bowl
  • 1 Spatula or Dough Whisk
  • 1 Towel or something to cover your bowl (ie. plate, lid, plastic wrap, etc.)

Method
 

  1. Using your spatula or dough whisk, combine the starter and water in your bowl until your starter has dissolved.
  2. Add your bread flour and salt and mix well with damp hands until you have a shaggy, but well combined dough.
  3. Cover with a damp towel and allow to rest for 30 minutes.
  4. Perform about one round of stretch and folds, and re-cover with your damp towel.
  5. Allow your dough to rest from anywhere between 6-10 hours, or until your dough has doubled.
  6. Remove your dough from the bowl and perform the first shape, allow to rest for 10 minutes.
  7. Perform the second shape on the dough to form a tight boule, and place your boule in a proofing basket to rest from 30-60 minutes (if you are not ready to bake, place your boule in its basket inside a plastic bag to continue proofing in the fridge; it will last up to 3 days in the fridge).
  8. Preheat your oven, with your dutch oven inside, to 450 degrees.
  9. Place your sourdough boule on a piece of parchment paper, lightly flour the top of your boule, and score the top.
  10. Bake your boule in the dutch oven with the lid on for 20-25 minutes.
  11. Remove the dutch oven lid and bake for another 15-20 minutes.

Notes

  • Throw an ice cube in the bottom of your dutch oven just before placing your loaf in to want to increase the softness of your loaf. The additional steam will prevent the crust from getting too crusty. 
  • Wait until your loaf has completely cooled (~ 2hrs) before cutting into it. It's tempting to try a fresh warm slice of bread right out of the oven, but you risk ruining the fluffiness of the loaf. The loaf still holds steam in it as you remove it from the oven, so cutting into it too soon will cause the moisture and heat to dissipate too quickly, resulting in a doughier and dense bread.