Rustic Sourdough Bread [No Knead, Dutch Oven Recipe]
Follow this step by step tutorial to learn how to make perfectly rustic and easy homemade sourdough bread in a dutch oven. No kneading required.
Equipment
- dutch oven
- metric kitchen scale (highly recommended but not essential)
- parchment paper
- plastic wrap
Ingredients
- 100 grams active sourdough starter (mine is the consistency of thickened pancake batter) (about ½ cup)
- 375 grams very warm (but not hot) water (about 1.5 cups
- 500 grams all purpose flour (about 3.5 cups)
- 5 grams salt (about 1 tsp)
- Extra flour for dusting
Instructions
Make the dough:
- Add the starter to a large bowl.
- Add the water and stir until well combined.
- Stir in the flour and salt.
- Cover the bowl with plastic wrap.
1st ferment, stretch and fold (room temp):
- Let sit at room temp, covered with plastic wrap for 3 hours then give a quick stretch and fold around all edges.
2nd ferment (cold):
- Put in the refrigerator overnight for about 11-12 hours.
3rd ferment and second stretch and fold (room temp):
- Remove from the refrigerator and let sit at room temperature for 2.5 hours.
- Perform the second stretch and fold around all edges.
- Allow to sit at room temperature, covered with plastic wrap for 30 minutes.
3rd stretch and fold (room temp)
- Perform “stretch and fold” around all edges.
- Allow to sit at room temperature, covered with plastic wrap for 30 minutes.
Final stretch and fold, prepare for shaping/baking:
- Turn the dough out onto a well floured surface into somewhat of a shape of a ball.
- Allow to sit for 30 minutes.
- Meanwhile, turn the oven on to 500 degrees and place the dutch oven inside with lid on.
Shaping and the Bake:
- After 30 minutes, reshape the dough into a ball again by tucking the ends under (if needed), spread a little additional flour over the top, score the top, and transfer to a sheet of parchment paper.
- CAREFULLY remove the HOT lid from the dutch oven.
- Gently set the dough into the dutch oven (parchment paper and all). It’s useful to use the parchment paper to carefully lower the dough into the HOT dutch oven.
- Cover the dutch oven with the lid.
- Bake at 500 degrees for 30 minutes in dutch oven with lid on then remove the lid (VERY CAREFULLY FOR IT’S VERY HOT) and bake for another 10-15 minutes.
- Watch carefully as the top will burn easily.
- Remove from the oven and CAREFULLY remove the bread from the dutch oven.
- The bread is done when it makes a hallow sound when the bottom is tapped on.
- Allow to cool for at least 2 hours.