How To Make No-Knead Artisan Sourdough Bread Recipe

It’s easier than you think… Learn how to make no-knead artisan no-knead sourdough bread with this simple old-fashioned recipe!

Ingredients

This recipe is inspired by my friend Lisa @ Farmhouse On Boone, and is super simple to make!

Only four simple ingredients work together like magic and transform into the most beautiful, light, and fluffy artisan sourdough bread! Its crunchy crust and chewy insides impress the toughest critics, and satisfy the soul!

• 2 cups 50% hydration sourdough starter
• 3 cups sifted of all-purpose flour
• 1+1/4 cup warm water
• 1.5 teaspoons salt

How To Make No-Knead Artisan Sourdough Bread Recipe

In a large mixing bowl (not metal) add 2 cups of 50% hydration active sourdough starter.

(For active sourdough starter, feed it and keep it out of the fridge for at least 4 hours, or overnight.)

Add 3 cups of sifted flour.

(Sift or fluff your flour before measuring so it isn’t too compact in the measuring cup.)

Add 1 cup of warm water

Add 1.5 teaspoons salt. (I use the Hymalian Pink Salt, use your favorite!)

Use a large spoon to mix ingredients together. It will be wet, biscuit-like dough.

Stretch & Fold Sourdough Bread Method

Cover with a clean towel, and let it rest for 2 hours.

1st stretch and fold: Uncover the dough, wet your hands then pick up one side of the dough and fold it in half, over on top of the other side of the dough. Repeat 4 times by stretching and folding over all four sides of the dough.

Cover with a clean towel, and let rise till doubled again.

2ne stretch & fold: Uncover the dough, wet your hands, then pick up one side of the dough and fold it in half, over on top of the other side of the dough. Repeat 4 times by stretching and folding over all four sides of the dough. The dough is becoming more bread-like now!

Cover with a clean towel, and let rise till doubled again.

3rd stretch and fold: Uncover dough, wet your hands, then pick up one side of the dough and fold it in half, over on top of the other side of the dough. Repeat 4 times by stretching and folding over all four sides of the dough. The dough is even more bread-like now!

Cover with a clean towel, and let rise till doubled again.

4th stretch and fold: Uncover the dough, wet your hands, then pick up one side of the dough and fold it in half, over on top of the other side of the dough. Repeat 4 times by stretching and folding over all four sides of the dough. The dough is even more bread-like now!

Shape your dough into a round loaf.

Dust a towel, or proofing basket, generously with flour and put it into a large round bowl to rise one last time.

Place the dough ball into the floured towel in the large bowl.

Dust top of dough ball generously with flour.

Cover with a towel by folding over the ends (or use another clean towel.

Place the bowl into the refrigerator to chill and rise overnight.

The next day, when you are ready to bake, preheat your oven to 400 degrees F. and place your dutch oven into the oven to preheat too.

Cut a 2-foot section of parchment and place it on your counter.

Gently dump your chilled dough ball onto the parchment paper.

Lightly dust the top with flour, and spread it evenly over top with your hand, being careful not to push the dough down.

Using a very sharp knife or razor, score a design into the top of your dough.

Remove your hot dutch oven from your preheated oven.

Lift your dough loaf into the dutch oven by the ends of the parchment paper. (It’s ok for parchment paper to hang over the sides of the dutch oven.)

Place the lid on your dutch oven.

Use hot pads or towels to put the hot dutch oven back into the preheated oven at 400 degrees.

Bake covered for 25 minutes.

Remove the dutch oven lid.

Bake for 25 more minutes!

Remove and place on a safe surface. (I like to use a cutting board or my stove-top.)

Let cool, and enjoy!

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