No-Knead Sourdough I Beginner Sourdough Bread

Ingredients

• 100 g Sourdough Starter (ripe) (active, fed starter ready to float)
• 25 g Whole Wheat Flour (for feeding starter)
• 50 g All-Purpose Flour (unbleached, for feeding starter)
• 75 g Water (for starter feed) (heated to 90°F (32°C))
• 300 g Water (for dough) (heated to 90°F (32°C))
• 500 g All-Purpose Flour (unbleached or bread flour, for dough)
• 10 g Fine Sea Salt (or kosher salt)
• 15 g Rice Flour (for dusting banneton and countertop; use as needed)

Instructions

1. Feed the Starter

   Combine 25 g starter, 25 g whole‑wheat flour, 50 g all‑purpose flour, and 75 g water (90°F) in a small bowl, stir until smooth.

   Time: PT5M

2. Let Starter Mature

   Cover the bowl and let sit at room temperature for 8–12 hours until bubbly and floating in water.

   Time: PT10H

3. Mix the Dough

   In a large mixing bowl, pour 300 g 90°F water, add 100 g of the ripe starter and stir. Add 500 g flour and 10 g salt, mix with a bowl scraper then finish by hand until a thick, sticky dough forms.

   Time: PT5M

4. Bulk Fermentation

   Cover the bowl with a shower cap and let the dough rest at room temperature for 12–14 hours.

   Time: PT13H

5. Prepare the Banneton

   Generously dust the banneton (or a bowl lined with a lint‑free towel) with rice flour to prevent sticking.

   Time: PT2M

6. Shape the Loaf

   Lightly flour the countertop, turn the dough out, and gently pull each side toward the centre to build tension. Round into a tight ball and place seam‑side up in the prepared banneton.

   Time: PT10M

7. Proof the Shaped Dough

   Cover the banneton and let the dough proof for 3–4 hours, or until it springs back slowly when gently pressed.

   Time: PT3H30M

8. Preheat Oven and Dutch Oven

   About one hour before baking, preheat the oven to 450°F and place the empty Dutch oven inside to heat.

   Time: PT1H

   Temperature: 450°F

9. Score the Bread

   Turn the proofed dough onto a piece of parchment paper, dust with a little rice flour, and make a single confident slash across the top with a bread lame or sharp knife.

   Time: PT2M

10. Bake with Lid On

    Carefully place the parchment‑paper‑wrapped loaf into the preheated Dutch oven, cover, and bake at 425°F for 40 minutes.

    Time: PT40M

    Temperature: 425°F

11. Bake Uncovered

    Remove the lid and continue baking for an additional 15 minutes, or until the crust is deep golden brown.

    Time: PT15M

    Temperature: 425°F

12. Cool the Bread

    Transfer the loaf to a cooling rack and let it rest for at least 1 hour before slicing.

    Time: PT1H

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

45 g

Fat

1 g

Fiber

2 g