No Knead Sourdough Bread

~from Savoring Time in the Kitchen

I bought a sourdough starter called Black Hills Gold Rush Sourdough Starter from WorldSourdoughs on Etsy. This is not a paid promotion. I just recommend the product based on my experience.

1 lb bread flour (use a digital scale to weigh the flour)

2-3 teaspoons salt

1/4 cup freshly fed sourdough starter

Luke warm or room temperature water

In the morning, remove your sourdough starter from the refrigerator (which I where I keep mine). Remove 1/4 cup of starter and feed with 1/4 cup of AP flour and 1/4 cup of room temperature water. Stir and cover loosely with plastic wrap. Keep on the kitchen counter until late afternoon. Check to be sure it has bubbles and has increased in volume (active).

In the afternoon, weigh the flour and place in a large bowl with the salt. Stir to combine.

Measure out 1/4 cup of starter into a 2 cup measure. Add enough luke warm water to make 1-1/2 cups. Stir together until blended.

Pour the starter-water mixture over the flour and mix together with your hands or a large spoon, until no trace of dry flour remains. You may need to add another tablespoon or so of water if your kitchen is dry.

Cover the bowl with plastic wrap and then a kitchen towel and allow to rest and rise overnight on the kitchen counter, about 12 to 18 hours.

The next morning, prepare the dutch oven by placing a large piece of parchment paper over the non-handle sides and then pushing down along the bottom sides and folding back over the top sides, created creases where needed. This will be your 'lifter' and also create a non-stick surface in your pot when baking. I use a small, 3-1/2 quart Le Creuset oval Dutch oven but any small enameled cast iron Dutch oven will work.

By now, you should have a good rise, hopefully doubled in volume. With lightly oiled hands, fold the edges of the dough into the center, all around. Then, pick up the dough and pull it into a rough rectangle and fold one end over the other (an envelope fold) and then repeat with the opposite sides. Tuck any rough edges under and place the dough into the prepared parchment-lined dutch oven. Cover again and allow to rest for two more hours.

30 minutes before the 2 hours is up, remove the dough from the dutch oven and place it into another container temporary. (I used a rectangular plastic storage container but you could also use a casserole dish or glass bowl) Place the dutch oven with the cover on in the oven and preheat to 450F.

When the oven has preheated for 30 minutes, very carefully remove the Dutch oven and take off the top with oven mitts. Place dough in it's parchment carrier into the hot dutch oven. Your may slash the top of the dough with a sharp knife if you wish but it is not necessary. (I've done it with slashing and without). Put the lid back on (it's HOT), and place the dutch oven back into the oven and bake for 30 minutes, covered.

After 30 minutes, remove the lid and continue to bake for another 20-30 minutes, or until dark brown on the top. Watch carefully during the last 10 minutes making sure the crust doesn't burn. When bread is done, it should be about 190 degrees F if you have an instant read thermometer.

Remove pot from oven and carefully remove bread by lifting it out with the parchment paper. Allow to cool completely before slicing.

Adapted from Duonyte's No Knead Sourdough Bread