No-Knead Sourdough Bread

Instructions

1. 1

   In a large bowl, combine the active sourdough starter with warm water and stir until mostly dissolved.

2. 2

   Add the bread flour and salt to the bowl. Mix with a wooden spoon or your hands until all flour is incorporated and no dry spots remain. The dough will be shaggy and sticky.

3. 3

   Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let rest at room temperature for 30 minutes.

4. 4

   Perform a series of 4 stretch and folds: wet your hand, grab one side of the dough, stretch it up and fold it over itself. Rotate bowl 90 degrees and repeat 3 more times. Cover and rest 30 minutes.

5. 5

   Repeat the stretch and fold process 3 more times at 30-minute intervals (total of 4 sets).

6. 6

   After the final stretch and fold, cover and let the dough bulk ferment at room temperature for 8-12 hours, or until roughly doubled in size and showing bubbles on the surface.

7. 7

   Lightly flour your work surface and gently turn out the dough. Shape into a round by folding the edges toward the center, then flip seam-side down.

8. 8

   Line a bowl or banneton with a floured kitchen towel. Place the shaped dough seam-side up in the bowl. Cover and refrigerate for 8-24 hours for cold fermentation.

9. 9

   One hour before baking, place a Dutch oven with lid in your oven and preheat to 450°F (230°C).

10. 10

    Remove dough from refrigerator. Place a piece of parchment paper over the bowl and invert the dough onto it. Score the top with a sharp knife or lame in your desired pattern.

11. 11

    Carefully remove the hot Dutch oven from the oven. Lift the dough by the parchment paper and lower it into the pot. Cover with the lid.

12. 12

    Bake covered for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown.

13. 13

    Remove bread from Dutch oven and cool on a wire rack for at least 1 hour before slicing. This allows the interior crumb to set properly.