Recipe Details
No-Knead Overnight Sourdough
Bread
Traditional
Tags
#bread, #sourdough, #no-knead
A slow-rise loaf with a caramelized crust and an open, chewy crumb.
Mix flour, water, starter into a shaggy dough. Rest 30 min.
Sprinkle salt, dimple in. Do 4 sets of stretch-and-folds, 30 min apart.
Bulk ferment 4-6 h until 50% risen and jiggly.
Shape into a boule; retard in banneton in fridge overnight (10-14 h).
Score and bake in a preheated Dutch oven at 250°C — 20 min covered, 20-25 min uncovered.
Ingredients
- Bread flour — 500 g
- Water — 360 g
- Active sourdough starter — 100 g
- Fine sea salt — 10 g