NO KNEAD Tartine Sourdough Bread

Ingredients

• 150 g Ripe Sourdough Starter (Active starter; 50 g used for feeding, 100 g used in final dough)
• 730 g Water (Room temperature (78‑80°F / 25‑27°C); 50 g for starter feed, 680 g for dough)
• 925 g All-Purpose Flour (Sifted; 25 g for starter feed, 900 g for dough)
• 125 g Whole Wheat Flour (Adds flavor; 25 g for starter feed, 100 g for dough)
• 18 g Salt (Fine sea salt)
• 20 g Semolina (For dusting the bread pan to prevent sticking)
• 5 ml Olive Oil (Light coating for the 4‑quart container)

Instructions

1. Feed the Starter

   In a medium container combine 50 g ripe starter, 50 g room‑temperature water, 25 g all‑purpose flour and 25 g whole‑wheat flour. Stir until a smooth, paste‑like consistency forms, cover, and let sit for 8 hours.

   Time: PT10M

2. Mix the Final Dough

   After the starter has ripened, in a large stainless steel bowl combine 680 g water (86°F), 100 g fed starter, 900 g all‑purpose flour, 100 g whole‑wheat flour and 18 g salt. Stir with a sturdy spoon until fully incorporated, then use wet hands to finish mixing until the dough is shaggy but cohesive.

   Time: PT15M

3. Bulk Fermentation (Overnight Rise)

   Lightly oil a 4‑quart container, transfer the dough into it, cover, and let sit at room temperature (around 70‑75°F) overnight, about 11 hours, until the dough has tripled in size and is full of bubbles.

   Time: PT11H

4. Pre‑Shape and Rest

   Turn the dough onto a well‑floured work surface, divide into two equal pieces. Lightly flour the tops, then perform a gentle pre‑shape: pull the dough into a round, create surface tension by folding the edges toward the center. Cover with a tea towel and let rest for 15 minutes.

   Time: PT15M

5. Shape the Loaves

   For each rested piece, flour your hands well. Pull the bottom 3‑4 inches up and fold over, then fold the side “wings” inward, tuck the top down halfway, criss‑cross the top corners, and roll into a tight cylinder. Place seam side up in a well‑floured proofing basket.

   Time: PT10M

6. Final Proof

   Let the shaped loaves proof at room temperature for about 90 minutes, or until they have visibly expanded but still feel slightly springy to the touch.

   Time: PT1H30M

7. Preheat Oven and Prepare Pan

   About 30 minutes before baking, preheat the oven to 500°F (260°C). Place the Challenger bread pan (or Dutch oven) inside to heat. Lightly dust the pan with semolina.

   Time: PT15M

   Temperature: 500°F

8. Bake Covered (Steam Phase)

   Carefully transfer each loaf onto the hot pan, score the top with a lame, then cover with the pan lid. Reduce oven temperature to 485°F (252°C) and bake for 20 minutes.

   Time: PT20M

   Temperature: 485°F

9. Bake Uncovered (Finish)

   Remove the lid and continue baking for another 20 minutes, or until the crust is deep reddish‑golden and the loaf sounds hollow when tapped.

   Time: PT20M

   Temperature: 485°F

10. Cool and Serve

    Transfer the baked loaves to a wire rack and let cool completely (at least 1 hour) before slicing. Enjoy as a sandwich bread or with butter.

    Time: PT1H

Nutrition Facts

Calories

100

Protein

3 g

Carbohydrates

20 g

Fat

1 g

Fiber

1 g