Sourdough No-Knead Bread

1. Mix Dry Ingredients

Whisk together the bread flour and kosher salt in a large mixing bowl to form the foundation of your bread's structure.

2. Combine Water and Starter

In a separate smaller bowl, gently mix lukewarm tap water with the sourdough starter, marrying the hydration with the starter.

3. Mix Wet and Dry Ingredients

Pour the water and starter mixture into the bowl with the flour and salt, stirring until just combined. Cover the bowl with plastic wrap and a tea towel, and set it aside at room temperature for 10 to 24 hours, allowing the dough to rise and develop.

4. Shape the Dough

After the rise, lightly flour your kitchen surface and gently turn out the dough. Shape it into a round loaf, using just enough flour to prevent sticking. Transfer the dough onto a clean towel for another 2-hour rise.

5. Preheat Dutch Oven

Place a Dutch oven in your oven and preheat to 450°F (232°C).

6. Bake the Bread

After the final rise, carefully place the dough inside the hot Dutch oven, cover it, and bake for 25-30 minutes. Then, remove the lid and continue to bake for another 20 minutes until the bread has a uniformly browned and crispy crust.

7. Cool and Serve

Remove the bread from the Dutch oven and let it cool on a rack. Once cooled, slice and enjoy your sourdough bread.