SOURDOUGH NO-KNEAD BREAD
So you've brought a sourdough starter to life, or received one as a gift, or purchased one somewhere. You've fed it and watched it become bubbly and fragrant, with a light yeasty-boozy scent. Now it's time to bake bread. An easy way to start is with this adaptation of the baker Jim Lahey's storied recipe for no-knead bread, replacing commercial yeast with a little less than three-quarters of a cup of healthy, well-fed sourdough starter. Give the resulting dough a long, long rise and then plop it into a hot, enameled cast-iron pot with a lid. You'll have an incredible loaf within the hour, and may well find yourself addicted to the smell, the taste and the process alike.
Provided by Sam Sifton
Categories breads, side dish
Time P1D
Yield 1 loaf
Number Of Ingredients 4
Steps:
- In a large mixing bowl, combine the flour and salt.
- In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight, about 10 to 24 hours.
- The next day, generously dust a clean kitchen surface with flour. The dough should have risen considerably and you should see visible bubbling along the sides. The dough will be spongy and wet. Scoop the dough directly onto the surface, then dust with more flour. With lightly floured hands, gently fold the edges of the dough from the outside in, to form a round loaf. Dust a clean towel with yet more flour, sprinkle sesame seeds in a small area about the size of your loaf and place the dough on top of the seeds, seam side down. Lightly dust with additional flour, cover and allow to double in size, about 2 hours.
- Meanwhile, heat oven to 450. Place a covered enamel Dutch oven or heavy pot with a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, take off its top, and carefully invert the risen dough into it, so that the seam side is now facing up. (Alternately you can invert the risen dough onto a flour-dusted sheet of parchment paper and lower your loaf into your pot that way.). Put the top back on the pot and return it to the oven.
- Bake for about 25 to 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 20 minutes or so. Put the loaf on a rack to cool for at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 178 milligrams, Sugar 1 gram, TransFat 0 grams
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Josim Uddin
[email protected]Don't waste your time with this recipe. The bread is dense and gummy and it has a sour flavor.
Chloe Green
[email protected]This recipe is a fail. The bread didn't rise and it was dense and heavy.
Faruk Hosan
[email protected]This bread was a waste of time and ingredients. It didn't rise properly and it had a weird flavor.
Matrika Prasad Bhandari
[email protected]This bread was dense and gummy. I'm not sure what went wrong, but I won't be making this recipe again.
Mary Hough
[email protected]I was really impressed with this recipe. The bread turned out perfectly and it was so easy to make. I'll definitely be making it again.
Savonna Thompson
[email protected]I'm so glad I tried this recipe. The bread was delicious and it was so easy to make. I'll definitely be making it again.
ant sim
[email protected]This bread was amazing! I loved the tangy flavor and the crispy crust. It was the perfect bread for sandwiches.
CAMERON DREYER
[email protected]This is the best sourdough bread I've ever made! It's so flavorful and has the perfect texture. I'm so glad I found this recipe.
Eshal Bata
[email protected]This recipe is a keeper! The bread was so easy to make and it turned out perfectly. I loved the crispy crust and the soft, chewy interior. I'll definitely be making this bread again and again.
Mike Halliwell
[email protected]This bread was a total disaster! It was dense and gummy, and it had a weird sour flavor. I'm not sure what went wrong, but I won't be making this recipe again.
Keke uche Saviour
[email protected]The bread didn't rise as much as I expected, but it still tasted good. I think I might have used too much flour. I'll definitely try it again with less flour next time.
Silas Sly
[email protected]This bread was a bit too tangy for my taste, but my husband loved it. He said it was the best sourdough bread he's ever had. I'll probably try making it again with less starter next time.
Eddie Mcglothin
[email protected]I've made this bread several times now and it always turns out great. It's so easy to make and it tastes amazing. I love that I can make it ahead of time and then just bake it when I'm ready to eat it.
Rakesh Raushan
[email protected]This bread is so delicious! The crust is perfectly crispy and the inside is soft and fluffy. I love the tangy flavor of the sourdough. It's the perfect bread for sandwiches, toast, or just eating on its own.
Grace Joseph
[email protected]I'm a beginner baker and this recipe was super easy to follow. I was worried about the long rising time, but it was totally worth it. The bread turned out amazing! It had a beautiful crust and a soft, fluffy interior. I'll definitely be making this a
Mamtaz Baloch
[email protected]This sourdough no-knead bread was a delightful surprise! I've tried many no-knead recipes before, but this one produced the most flavorful and textured bread yet. The crust was crispy and golden, while the inside was soft and chewy. It had a slightly