No Knead Sourdough

Initial Mix and Bulk Fermentation

Combine dry ingredients in large mixing bowl

Stir starter into water

Stir liquid into dry using dough whisk, large fork or hands - it will be dry at first but after a minute it will combine into a sticky dough

Cover tightly with plastic wrap and set aside for 12 hours

After 12 hours it should have doubled in volume. Place covered container in fridge for another 10 to 36 hours or you can leave out for 6 more hours for a more sour flavor.

Fold

Remove dough from fridge (if proofed there) and let sit for ½ to 1 hour

Scrape dough onto lightly floured surface

Spread out into rectangular shape - don't over work

Fold edges into center from 2 sides reducing to about ⅓ size

Fold in half again from other sides - this is called an envelope fold

Cover loosely with plastic wrap and let sit for 10 to 15 min

*For batard shape - instead of 3 folds, starting at far end of the dough roll it in on itself towards your body like a sleeping bag to form a longer mass instead of the spherical boule

Shaping & Final Proof

Prepare proofing basket with flour

Scrape dough and shape into a boule

Pick up with floured hands and place into basket (top down)

Cover and let sit for 30 min to 1 hour. This is a good time to start the oven preheating.

Dough should bounce back slowly when poked with finger. Fast bounce back = under-proofed, needs more time. No bounce back = over proofed, too much time. Better to err on the side of underproofed to get better rise and flavor.

Baking

Preheat oven to 450 to 475 degrees.

Place covered Dutch oven in oven to bring up to same temp.

When dough is ready, put on parchment paper and score.

Remove Dutch oven, remove lid and place parchment paper and dough inside

Replace lid and put in oven

Bake for 20 to 30 min.

Remove cover and reduce oven temp to 425 to 450 degrees

Bake for an additional 10 to 15 minutes (check after 8 min to make sure it doesn't burn)

Total time should be about 40 min. Longer lid time = lighter crust

Internal temp should be 195 to 205 degrees

Remove loaf and place on cooling rack. Let cool for 1 to 2 hours

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