Super-Simple, No-Knead Sourdough Loaf


no-knead sourdough loaf

This recipe for a no-knead sourdough loaf is definitely a favorite!

Because honestly, what could make a person happier than warm, crusty sourdough bread slathered in butter?

Nothing.

At all.

In the whole wide world.

Unless, of course, it were warm, crusty sourdough bread slathered in butter ~ that doesn’t have to be kneaded ~ and ~ doesn’t cause any digestive upset, eczema, or headaches!!!

If you’ve got food sensitivities, you know what I’m talking about!  Read here to find out more about how we completely reversed our 30+ food sensitivities and here to find out more about why sourdough bread made from einkorn wheat is the only bread that we can tolerate ~ no problems what-so-ever!  Hallelujah!

If you haven’t yet, you’ll want to check out all the reasons we love sourdough so much + instructions for keeping a sourdough starter in this post:  Simple Guide to Sourdough for the Real-Life Mama

 

Ingredients

There are only three main ingredients in a basic sourdough bread.  THREE!

Flour + Water + Salt

Doesn’t get more frugal than that!

Here is the exact ingredient list for this recipe:

You will also need a dutch oven for baking.  This is important because the hot dutch oven will trap the steam created by the wet dough, creating a crisp, artisan crust for your sourdough loaf.  This recipe is much too wet to be placed on a baking stone and will not produce a crispy crust if placed in a loaf pan.

no-knead sourdough loaf

 

Instructions

  • Using your dough whisk (or rubber spatula) simply incorporate 1.5 cups warm (but not hot) water along with 1 tablespoon real salt into 1 cup sourdough starter in a large glass or ceramic mixing bowl.

 

  • Slowly add in the flour (approximately 3 cups) a half cup at a time, stirring as you go.  The mixture should be much wetter than other bread recipes (kind of a batter consistency).  Adjust your water and flour amounts until you have a batter that is pretty wet, but not soupy.

sourdough

Depending on the exact ratio of flour/water that you feed your starter, you may have a starter that is slightly wetter or drier.  This will impact the amounts of water and flour you will need to get the right consistency for each recipe that you make.  Don’t let this trouble you!  You aren’t going to hurt your dough by adding a bit more water or a bit more flour until you get to a usable consistency.  If you have already added the correct amounts of flour to any given recipe and find that it is still too wet, simply stir in a bit more flour, a little at a time, until you get it right.  Though remember, this particular recipe requires a wet dough!

sourdough

  • Now simply cover it with a towel and rubber band (or even just set a plate over the bowl) and leave in a warm place for the next several hours.  8-12 hours is recommended.  On my best days I start my dough in the morning while I’m making breakfast so that it can have a nice long souring before I bake it in the evening.

If it happens to be lunch time and you realize that you’ve forgotten to start your dough, don’t despair!  Simply make sure that you use warm water and set it in a warm place so that it will have a better chance of souring quickly.  Above the fireplace, next to a heating vent, in a low-heat dehydrator, or even in the oven with the light turned on are good options.

no-knead sourdough loaf

  • For this recipe, I count backward from dinner time 2 hours and 15 minutes.  We like to eat at 5:30, so for me that’s 3:15.  At 3:15 I place my dutch oven on the lowest rack (taking out the top rack and setting it on the kitchen island – a great place to cool the finished loaf later) and preheat the oven to 500 degrees.  You want that oven hot!

 

  • Once the oven is preheated, I take out the very hot dutch oven and sprinkle in a small spoonful of cornmeal.

no-knead sourdough

  • At this time, you may choose to carefully stir in up to a tablespoon of baking powder just before adding the soured dough to the dutch oven.  Sometimes I do this.  Sometimes I don’t.  But I definitely notice a fluffier texture when I do.

no-knead sourdough loaf

  • Then I simply scoop the soured dough into the dutch oven <plop> and sprinkle it with a bit of celtic sea salt and a fistful of crushed rosemary (both optional, but SO YUMMY!)

no-knead sourdough loaf

Then I place the lid on the dutch oven, put it back on the rack, turn down the heat to 475 and allow it to cook for 30 minutes. 

After 30 minutes I take the lid off and turn the temp down to 400 for 15 minutes more.

When it’s finished, I simply slide the loaf out onto a rack to cool.  It literally just SLIDES out!  I give the dutch oven a quick swipe with my oven mitt and set it in a safe place to cool.  It’s ready to be used again next time.  No need to wash it.

no-knead sourdough loaf

* You’ll notice that this loaf is rather wide and flat.  This is not because of a poor rise, but rather because I have a huge dutch oven.  The wet dough will spread out over the bottom of the dutch oven.  If you’d like a more compact loaf, simply use a smaller dutch oven for baking.

Best case scenario, I let the loaf cool for about an hour before cutting it into slices.  Sometimes I’m pressed for time (or just really craving a warm piece of bread) and I cut into it sooner.  The texture could be a bit gummy if you do this, but no real harm done.

sourdough

Butter really does cover over a multitude of wrongs!

 

That is it friends!

 

Super-Simple, No-Knead Sourdough Loaf

Ingredients:

Instructions:

  1. Using your dough whisk (or rubber spatula) incorporate 1.5 cups warm water and 1 tablespoon real salt into 1 cup sourdough starter in a large glass or ceramic mixing bowl.
  2. Slowly stir in 3 cups flour a half cup at a time until you have a batter that is wet, but not soupy.
  3. Cover and allow to sour in a warm place for 8-12 hours.
  4. Preheat dutch oven to 500 degrees.
  5. Sprinkle cornmeal into the dutch oven.
  6. Carefully stir 1/2 to 1 tablespoon baking powder into soured dough. (optional)
  7. Scoop soured dough into dutch oven.
  8. Sprinkle with coarsely ground celtic sea salt and crushed rosemary to taste. (optional)
  9. Bake on the lowest oven rack at 475 degrees for 30 minutes with the lid on.
  10. Remove lid, turn down heat to 400 degrees and continue to bake for 15 minutes more.
  11. Remove from oven and place on rack to cool for 1 hour.

Slather with butter and enjoy!

 

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And as always friends, please remember that I’ve got kids sledding down the stairs on Costco boxes as I write to you…

So, if you think I’ve forgotten something important, have any questions or comments, or simply a bit of encouragement to share, please use the comments below, send me an email, or find us on Facebook.

I’d love to hear from you.

 

 

 

 

 

 

Traditional Foods Basics:

Why Traditional Foods?

My 2 New Best Friends: Saturated Fat & Cholesterol

How & Why to Choose High Quality Protein from Sustainable Sources

Why We Choose Raw, Grass-Fed Milk for Our Family

Traditional Preparation of Grains, Nuts, and Beans

Grains at Our House

A Simple Guide to Sourdough for the Real-Life Mama

Traditional Foods / Homestead Kitchen Resources

 

 

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