Better-Than-Bakery No-Knead Sourdough

4.6
(47)

Just like bakery sourdough bread — if not better! It's crusty, chewy, and tangy. You'll be shocked at how simple it is to create such a professional loaf at home. Baking inside a Dutch oven (set in your kitchen oven) does an excellent job of simulating the effects of a professional bread oven.

close up view of loaf of Sourdough bread on a cooling rack
27
27
27
27
Prep Time:
10 mins
Cook Time:
45 mins
Additional Time:
14 hrs 30 mins
Total Time:
15 hrs 25 mins
Servings:
12
Yield:
1 round loaf

Ingredients

  • 3 cups room-temperature water

  • 2 ½ teaspoons salt

  • 1 cup sourdough starter

  • 6 cups bread flour

  • 1 tablespoon cornmeal, or more as needed

Directions

  1. Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.

  2. Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.

  3. Turn dough onto a well-floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.

  4. Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.

  5. Carefully remove the Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.

  6. Gently roll dough out of oiled bowl and into the Dutch oven; replace the lid.

  7. Bake in the preheated oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooling rack to cool completely.

Cook's Notes:

The sourdough starter used in this recipe is based on the common formula of 1:2 water-to-flour. Information about establishing a sourdough starter is available online. 1/4 teaspoon dry yeast can be added to the recipe in case of chilly weather or if your starter happens to be of a lethargic disposition.

If the bubbles are popping in step 2, the dough has risen longer than necessary.

Substitute oats for cornmeal, if desired.

Nutrition Facts (per serving)

33 Calories
0g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 33
% Daily Value *
Total Fat 0g 0%
Cholesterol 0mg 0%
Sodium 491mg 21%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 1g
Calcium 12mg 1%
Iron 1mg 3%
Potassium 45mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love