This is a no-knead sourdough bread that is great for beginners. The dough contains lower moisture than the King Arthur Flour recipe so it's easy to handle.
Prep Time20 minutesmins
Cook Time1 hourhr
Resting time14 hourshrs
Total Time15 hourshrs20 minutesmins
Keyword: Bread, Breakfast
Author: Eva Bakes
¾cup (100 grams)sourdough starter100% hydration
1cup plus 1 Tablespoon (250 grams)warm water
2Tablespoons (25 grams)olive oil
4cups (500 grams)bread flourtry NOT to use all-purpose flour
1 and ½ teaspoons (10 grams)salt
In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl if mixing by hand, add the sourdough starter, water and olive oil. Mix on medium speed until it comes together. Then add the flour and salt and mix until no dry streaks remain. Allow the dough to rest for 30 minutes.
Shape the dough into a rough ball and then cover with plastic wrap or a wet towel. Allow it to rest for 30 minutes.
Stretch and fold the dough by taking one corner of the dough and lifting it up. Place the lifted part into the middle of the dough. Turn the dough 90 degrees and repeat until you've folded all of the corners of the dough in the center. Allow the dough to rest another hour and repeat this process 3 more times.
Cover the dough and place it in the refrigerator overnight.
Take your dough out and stretch and fold it once more. Flip the dough over, seam side down, onto a clean work surface. Use a metal bench scraper to push the dough against it and tuck any ends underneath itself. Turn the dough 90 degrees and repeat until you get a nice, tight ball of dough.
Place the shaped dough into a large round Dutch oven lined with parchment paper (and dusted with cornmeal). Allow it to rise one final time, about 1-2 hours.
Preheat your oven to 450 degrees.
Using a sharp knife or bread lame, make slices in your dough in a criss-cross pattern in the middle or with two parallel lines. If desired, dust the top with a light dusting of flour. Cover the Dutch oven with the lid and turn the temperature down to 400°F. Bake for 20 minutes. Then uncover the pan and bake for additional 40 minutes until your bread is golden brown and the internal temperature reaches 205°F-210°F.
Allow the bread to cool at least an hour before slicing and serving.