No Knead Beginner Sourdough Bread

Ingredients

• 45 g Mature Sourdough Starter (active, fed, at room temperature)
• 220 g Stone Ground Whole Wheat Flour (organic, unbleached)
• 545 g All-Purpose Flour (unbleached, preferably organic)
• 273 g Bread Flour (unbleached, high‑protein)
• 750 g Filtered Water (room temperature for levain, lukewarm (90‑95°F) for autolyse)
• 18 g Fine Sea Salt (fine texture for even distribution)
• 20 g Rice Flour (for dusting the proofing basket, gluten‑free)

Instructions

1. Make Leaven

   Combine 45 g mature starter, 45 g stone ground whole wheat flour, 45 g unbleached all‑purpose flour, and 90 g filtered water in a large jar. Stir until no dry clumps remain. Loosely cover the jar and let ferment for 6 hours at 78 °F.

   Time: PT6H5M

   Temperature: 78°F

2. Autolyse

   In a large mixing bowl, whisk together 500 g all‑purpose flour, 273 g bread flour, and 175 g stone ground whole wheat flour. Add 660 g lukewarm water (90‑95 °F) and mix by hand until fully hydrated. Cover with a damp towel or plastic wrap and rest for 30 minutes.

   Time: PT30M

   Temperature: 70°F

3. Add Leaven and Salt

   Sprinkle 18 g fine sea salt over the autolysed dough. Add the entire leaven from step 1 on top. Wet one hand with water and spread the leaven across the dough, dimple it, then pinch and fold until evenly incorporated (about 2 minutes). Optional: perform the roulade method—scoop the dough and slap it against the bowl for 3 minutes—to increase strength.

   Time: PT5M

   Temperature: 70°F

4. Bulk Fermentation

   Cover the bowl with plastic wrap or a damp towel. Let the dough ferment at 78 °F for about 3 hours 30 minutes, or until it has roughly doubled in size. Perform three stretch‑and‑folds: first after 15 minutes, second after another 15 minutes, and the final fold after a further 30 minutes. After the last fold, let the dough rest for the remaining time.

   Time: PT3H30M

   Temperature: 78°F

5. Pre‑shape and Rest

   Turn the dough onto a lightly floured surface. Using a bench scraper, divide it into two equal pieces. Pre‑shape each piece into a loose round by folding the edges under and rotating. Place each pre‑shaped ball under an overturned bowl and let rest for 15 minutes, then uncover and rest an additional 10 minutes.

   Time: PT25M

   Temperature: 70°F

6. Shape Loaves

   Lightly flour the top of each pre‑shaped piece. Flip the dough so the flour‑free side is down. Perform the following folds: bottom edge to center, left side over center, right side over left, top edge to center. Flip seam side down. Using your pinkies, pull the dough toward you while rotating to create surface tension, forming a tight ball. Place each ball seam‑side up in a floured banneton (or a bowl lined with rice‑floured towel).

   Time: PT10M

   Temperature: 70°F

7. Cold Proof

   Place each shaped dough into a large plastic bag, seal with a rubber band, and refrigerate for 14‑15 hours (overnight).

   Time: PT14H30M

   Temperature: 4°C

8. Preheat Oven and Dutch Oven

   Place the Dutch oven (with lid) in a cold oven. Set the oven to 500 °F and preheat for 1 hour until the pot is scorching hot.

   Time: PT1H

   Temperature: 500°F

9. Bake with Lid

   Carefully remove the hot Dutch oven. Dust the bottom of the loaf with a little flour and gently place it seam‑side down into the shallow side of the pot. Score if desired, then cover with the lid (deep side). Bake for 20 minutes at 500 °F.

   Time: PT20M

   Temperature: 500°F

10. Finish Baking

    Remove the lid, reduce oven temperature to 475 °F, and bake an additional 25‑30 minutes until the crust is deep brown and the internal temperature reaches about 200 °F.

    Time: PT27M

    Temperature: 475°F

11. Cool Bread

    Transfer the baked loaf to a cooling rack and let it cool at least 1 hour before slicing to allow the crumb to set.

    Time: PT1H

Nutrition Facts

Calories

1800

Protein

60 g

Carbohydrates

350 g

Fat

2 g

Fiber

12 g