Crusty No-Knead Sourdough Bread

Ingredients

Instructions

1. 1

   Mix and stir all ingredients in a large bowl until it is just--but completely--combined. You will have a sticky dough.

2. 2

   Cover the dough and let rise for 1 hour. Fold the dough over several times; cover again. Let it rise for another hour. Repeat the process one more time (total of 3 hours).

3. 3

   Fold the dough one final time and place the covered bowl in the refrigerator to rest for at least 8 hours or up to 48 hours.

4. 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 15 minutes.

5. 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 1/2 hours. (It will rise, but not dramatically.)

6. 6

   1 hour before the dough is ready to bake, preheat your oven to 500 degrees.

7. 7

   Just before baking, dust the dough with flour and use a sharp knife to slash the top of the loaf crosswise.

8. 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 45 mintues. Remove the lid and bake for additional 10 minutes--until the bread is golden brown. Remove the bread from the oven and cool for 10 minutes before removing to a rack and cooking completely.