The world's EASIEST SOURDOUGH BREAD - ARTISAN No knead sourdough bread

Ingredients

• 100 g Mature Sourdough Starter (Active, fed and bubbly)
• 700 g Water (Room temperature, about 21°C (70°F))
• 760 g Bread Flour (High‑protein flour for structure)
• 190 g Whole‑Grain Wheat Flour (Adds flavor and nutrition)
• 22 g Fine Salt (Preferably sea salt or kosher salt, finely ground)
• 15 g Rice Flour (For dusting bannetons; prevents sticking)
• 1 sheet Parchment Paper (Cut to fit peel; helps transfer dough)

Instructions

1. Combine Starter and Water

   Place 100 g mature starter and 700 g water in a large mixing bowl. Stir with your fingers until the starter is fully dissolved.

   Time: PT5M

2. Add Flours and Salt

   Add 760 g bread flour, 190 g whole‑grain wheat flour, and 22 g fine salt to the bowl. Mix with your fingers until all flour is hydrated and no dry lumps remain.

   Time: PT5M

3. Bulk Fermentation

   Cover the bowl with a wet dish cloth and let it sit at about 21 °C (70 °F) for 9–12 hours, until the dough has roughly doubled in size and jiggles when the bowl is gently shaken.

   Time: PT10H

   Temperature: 21°C

4. Pre‑Shape and Rest

   Lightly flour an unfloured kitchen table. Dump the dough onto the surface, divide it into two equal pieces with a bench scraper, and perform a simple fold‑over‑itself on each piece to form a loose ball. Let the two pieces rest for 15–20 minutes.

   Time: PT20M

5. Prepare Bannetons

   While the dough rests, lightly spritz each banneton with water and dust generously with rice flour.

   Time: PT5M

6. Final Shape

   Take one rested dough piece, flip it over, pull the sides out and fold them over the top, then flip and pull forward with the bench scraper. Repeat until you have a tight, taut ball. Place the ball seam‑side up in a floured banneton. Repeat with the second piece.

   Time: PT5M

7. Cold Retardation

   Cover the bannetons and place them in the refrigerator for at least 12 hours (or up to 24 hours) to develop flavor and strengthen the gluten.

   Time: PT12H

   Temperature: 4°C

8. Preheat Dutch Oven

   Place the Dutch oven (with lid) in the oven and preheat to 260 °C (500 °F) for 1 hour.

   Time: PT1H

   Temperature: 260°C

9. Transfer and Score

   Remove a banneton from the fridge, gently turn the dough onto a piece of parchment paper on your peel, and score the top with a long slash or decorative pattern.

   Time: PT5M

10. Bake Covered

    Using the peel, slide the parchment‑paper‑covered dough into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.

    Time: PT20M

    Temperature: 260°C

11. Bake Uncovered

    Remove the lid, lower the oven temperature to 230 °C (450 °F), and bake for an additional 25–30 minutes until the crust is deep golden brown.

    Time: PT30M

    Temperature: 230°C

12. Cool

    Transfer the loaves to a wire rack and let them cool completely (at least 1 hour) before slicing.

    Time: PT1H

Nutrition Facts

Calories

1800

Protein

60 g

Carbohydrates

350 g

Fat

6 g

Fiber

15 g