Crusty No-Knead Sourdough Bread
I make a loaf of this bread every week; it's our daily bread. I bake it in an old bean pot that my neighbor gave me because he never used it. I cherish that pot; this bread is delicious!
By Chef Laura Bonicelli
Prep Time
3 min
Cook Time
55 min
Total Time
8 hr 58 min
Servings
12 servings
Ingredients
- 227 gramsripe fed sourdough starter
- 397 gramslukewarm water
- 602 gramsall-purpose flour
- 2 teaspoonsKosher salt
- 1 tablespoonplus one teaspoon honey
Nutrition Facts
Per Serving (serves 12 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Mix and stir all ingredients in a large bowl until it is just--but completely--combined. You will have a sticky dough.
- 2
Cover the dough and let rise for . Fold the dough over several times; cover again. Let it rise for another hour. Repeat the process one more time (total of ).
- 3
Fold the dough one final time and place the covered bowl in the refrigerator to rest for at least or up to .
- 4
When ready to bake, turn the dough out onto a well-floured board and shape it into a ball. Let the dough rest for .
- 5
Place the dough in a greased and well-floured crock or Dutch oven. (5-to-6 quarts) Cover the crock with the lid and let rise in a warm place for 2 1/. (It will rise, but not dramatically.)
- 6
before the dough is ready to bake, preheat your oven to 500 degrees.
- 7
Just before baking, dust the dough with flour and use a sharp knife to slash the top of the loaf crosswise.
- 8
Cover the crock or pot with the lid and place in the oven. Reduce the oven temperature to 450 degrees and bake the bread for tues. Remove the lid and bake for additional --until the bread is golden brown. Remove the bread from the oven and cool for before removing to a rack and cooking completely.