No-Knead Sourdough Bread

4 cups organic white bread flour, spooned and leveled ( 520 grams total flour) -please don’t include the bowl’s weight. I highly recommend weighing the flour for the first few loaves. (See notes for adding other types of flour.)

2 teaspoons fine sea salt ( 12 grams)

1 7/8 cups water ( 385 grams)

⅓ cup homemade sourdough starter or store-bought starter (90 grams) fed 8 to 12 hours earlier, using it slightly after peaking (For a more “sour” taste, use an unfed starter, 4 to 6 days after feeding if refrigerated- see notes.)

subheading: Optional additions:

rice flour (my favorite for dusting a banneton).

Seeds for flavoring: fennel seeds, chia seeds, flax seeds, caraway seeds, sesame seeds, poppy seeds, dill seeds, celery seeds, nigella seeds, etc. (optional, but tasty) My favorite is 1 teaspoon fennel seeds, ½ teaspoon caraway and 1 tablespoon chia seeds

Directions at feastingathome.com

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