Easy No-Knead Sourdough Bread
Welcome to the no-knead sourdough bread you need in your life! A reliable & easy artisan bread that looks as good as it tastes.
Equipment
Ingredients
- 2 cups warm water at 100℉
- ¼ cup refreshed einkorn sourdough starter or ¼ teaspoon active dry yeast
- 6 cups all-purpose einkorn flour or 7 ¼ cups whole grain einkorn flour
- 1 ½ teaspoon sea salt
Instructions
- Mix the Warm Water & Sourdough Starter: Wash your hands with soap and water. Add the water to a small pan and heat until warm. The temperature should be approximately 100 degrees Fahrenheit. Turn off the stove when finished. Use a kitchen scale to weigh the starter needed to make this easy artisan bread. Mix the water and starter together until dissolved and creamy.
- Add the Flour & Salt: Use a kitchen scale to weigh the flour. Add the flour and the salt to the bowl with water and starter. Mix everything together until it becomes a sticky dough.
- Cover and Rest: Cover the bowl with plastic wrap or a kitchen towel and let it rise in a dark place for 10 to 15 hours. The dough will double in size while resting.
- Transfer the Dough to a Floured Work Surface: Set up a floured workspace for your dough. Transfer the dough to the work surface. Use a dough scraper to fold the dough into thirds. Dust with flour as you fold the dough. Cup the dough with both hands and rotate until you've created a tight, round loaf. When finished, dust the top of the dough with more flour. Place the linen clouche in a colander and dust with flour. Place the loaf in the colander with the seam side up. Fold the linen over to cover the loaf and let it proof at room temperature for 30 minutes.
- Preheat a Dutch Oven: While the dough is proofing, place the Dutch oven with lid in the oven. Preheat the oven to 500 degrees Fahrenheit. Leave the Dutch oven in for 30 minutes.
- Transfer the Dough to the Dutch Oven: Remove the Dutch oven from the oven. Invert the loaf and place it in the pot with the seam side down. Try to get the loaf centered in the pot by shaking it as needed. Leave it be if it remains stuck to the side of the pot. Place the lid on the Dutch oven.
- Bake for 40 Minutes: Decrease the oven temperature to 450 degrees Fahrenheit. Place the pot in the oven and bake for 40 minutes. If you want a darker loaf, remove the lid and place it back in the oven for a few more minutes. Turn off the oven when finished.
- Let it Cool for 2 Hours: Transfer this easy artisan bread to a cooling rack and let it sit for 2 hours before serving. Keep it wrapped in a clean cotton or linen kitchen towel for up to 3 days or freeze it in plastic for up to one month.
Notes
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/no-knead-sourdough-bread
Nutrition
Calories: 307kcalCarbohydrates: 67gProtein: 9gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgFiber: 9gSugar: 3gCalcium: 62mgIron: 3mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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