Sourdough No-Knead Bread

Adapted from the New York Times recipe

Timing of 30 minutes in the pan and 15 minutes out is for baking in a silicon bread tin, without turning the oven on until the tin with dough is placed in the oven. Longer timing will be needed for baking from cold using a dutch oven.

Oven temperature: 450 °F

Tips

Nowhere warm? Warm the oven briefly or place a pan of hot water in the oven.

Ingredients

  • Kosher Salt - 1 teaspoon
  • Sesame Seeds - 2 tablespoons
  • Sourdough Starter - 180gm
  • White Bread Flour - 100gm
  • Whole Wheat Bread Flour - 375gm

Instructions

  1. Mix the flour and salt in a large mixing bowl.
  2. In a small mixing bowl stir together the starter and 300gm of lukewarm water.
  3. Pour the sourdough mix into a well in the flour and stir together.
  4. Fold together by hand to get a scraggy dough.
  5. Leave covered with a tea towel, in a warm place to rise for up to 24 hours.
  6. Lightly form the dough and place in a dutch oven or bread tin.
  7. Place in a warm place for 2 hours. Dough should double in size.
  8. Put the tin into a cold oven and turn the oven on.
  9. Bake for 30 minutes and then bake outside the tin for 15 minutes.

Resources

King Arthur Baking blog article on proofing baskets

Grant Bakes advice on warm spots for proofing