Duonyte's No Knead Sourdough Bread
Discover the magic of homemade artisan bread with Duonyte's No Knead Sourdough Bread recipe—a foolproof method for crafting bakery-quality loaves right in your own kitchen. This recipe requires no kneading, relying on a slow fermentation process to develop its irresistibly tangy flavor and airy crumb. Made with just four basic ingredients—flour, water, salt, and a bubbly sourdough starter—this bread is customizable with optional mix-ins like flax or sunflower seeds for added texture and nutrition. The step-by-step guide includes a hands-off overnight proof, stretch-and-fold techniques to build structure, and a Dutch oven baking method for a perfectly crusty exterior. Ideal for beginners and seasoned bakers alike, this naturally leavened bread is a showstopper for brunch spreads, sandwiches, or simply slathered with butter. Try it today and experience the joy of sourdough baking!
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Ingredients
- 450 grams All-purpose flour
- 360 grams Water
- 100 grams Active sourdough starter (fed and bubbly)
- 10 grams Salt
- 50 grams Optional add-ins (flax seeds, sunflower seeds, etc.)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and salt, stirring to distribute the salt evenly.
Step 2
Add the water and active sourdough starter to the bowl. Mix with a wooden spoon or your hands until no dry flour remains. The dough will be sticky, which is normal.
Step 3
If adding optional seeds or mix-ins, fold them into the dough at this stage.
Step 4
Cover the bowl with a towel or plastic wrap and let it rest at room temperature for 30 minutes.
Step 5
After 30 minutes, perform the first stretch-and-fold: grab one side of the dough, stretch it upward, and fold it over the dough. Rotate the bowl and repeat this motion four times (once for each side).
Step 6
Repeat the stretch-and-fold process three more times, waiting 30 minutes between each session.
Step 7
Cover the dough and let it rise at room temperature for 4-8 hours, or until it has doubled in size. The timing will depend on the temperature of your room and the activity of your starter.
Step 8
Once the dough has doubled, lightly flour a clean surface and gently transfer the dough onto it. Shape the dough into a round boule or oval loaf by tucking the edges underneath.
Step 9
Transfer the shaped dough to a proofing basket (or a bowl lined with a floured kitchen towel) with the seam side facing up. Cover and refrigerate overnight, or for at least 8-12 hours.
Step 10
When ready to bake, place a Dutch oven (or heavy lidded pot) in the oven and preheat to 250°C (475°F) for 30 minutes.
Step 11
Carefully remove the hot Dutch oven from the oven. Turn the dough out of the proofing basket onto a sheet of parchment paper, with the seam side down. Score the top of the dough with a sharp knife or bread lame to allow controlled expansion during baking.
Step 12
Use the parchment paper as a sling to transfer the dough into the hot Dutch oven. Cover with the lid and bake for 20 minutes.
Step 13
Remove the lid and bake for an additional 20 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped.
Step 14
Carefully remove the bread from the Dutch oven and allow it to cool completely on a wire rack before slicing.
Step 15
Enjoy your homemade no-knead sourdough bread!
Nutrition Facts
| Serving size | (970g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1988 |
| Total Fat 24.7g | 0% |
| Saturated Fat 2.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3961.7mg | 0% |
| Total Carbohydrate 374.4g | 0% |
| Dietary Fiber 19.9g | 0% |
| Total Sugars 3.1g | |
| Protein 58.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 159.5mg | 0% |
| Iron 24.1mg | 0% |
| Potassium 722.4mg | 0% |
Source of Calories