No-Knead Sourdough Bread

No-Knead Sourdough Bread
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Be able to create your own picture-perfect bread as seen on television shows or in food magazines. You don't have to be an expert baker but follow this recipe and you'll have a loaf of sourdough bread fresh from your own oven.This recipe is by Robin Mather and was originally published in the Chicago Tribune.
Prep Time
13.23
hours
Cook Time
50
minutes
Servings
10
servings
No-knead Sourdough Bread
Total time: 14.07 hours
Ingredients
  • 3 1/2 cup all-purpose flour
  • 1/4 teaspoon active dry yeast
  • 1 3/4 teaspoon salt
  • 2/3 cup sourdough starter
  • 1 1/2 cup water
  • coarse cornmeal, for dusting
Directions
  1. Combine flour, yeast and salt in a large mixing bowl; whisk together.
  2. Combine sourdough starter and water in a large mixing cup; stir until well combined.
  3. Add to flour mixture; mix with a rubber spatula until you have a thoroughly mixed, wet, sticky mass of dough.
  4. Cover bowl with plastic wrap; let sit at room temperature, 12 to 18 hours.
  5. After at least 12 hours have passed, your dough should be dotted with bubbles and more than doubled in size.
  6. Dust a wooden cutting board with flour.
  7. Scrape dough loose from sides of bowl; turn out dough onto the board in one piece.
  8. The dough will be loose and sticky, but do not add more flour.
  9. Dust top lightly with flour; cover with a clean tea towel.
  10. Let dough rise an additional 1 to 2 hours.
  11. About 30 minutes before the second rise is complete, place a 3 1/2-quart cast-iron Dutch oven (oval-shaped gives best results) on a rack positioned in the middle of the oven.
  12. Heat oven to 450 degrees.
  13. Once the oven has reached the desired temperature, remove the Dutch oven; sprinkle about 1 teaspoon coarse cornmeal evenly over the bottom.
  14. Uncover dough; using two plastic dough scrapers, shape dough into a ball by folding it over onto itself a few times.
  15. With scrapers, lift dough carefully; let it fall into a heated Dutch oven by slowly separating scrapers.
  16. Dust top of the dough with coarse cornmeal.
  17. Cover; bake, 35 minutes.
  18. After 35 minutes, remove the cover from the Dutch oven; rotate and continue baking, 15 minutes, or until loaf is nicely browned.
  19. Remove Dutch oven from oven.
  20. With sturdy wooden or metal spatula, pry loaf free; transfer to a cooling rack.
  21. Allow bread to cool for 1 hour before slicing.
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