Baking
Rustic No-Knead Sourdough
A long cold ferment develops all the flavor. The Dutch oven traps steam to give you that shattering crust.
4.9(1,876 reviews)· by Baker Tom
Total time18 hr (mostly hands-off)
Servings1
DifficultyHard
Ingredients
- 500g bread flour
- 375g water (75% hydration)
- 100g active sourdough starter
- 10g fine sea salt
Directions
- 1
Mix all ingredients until shaggy. Rest 45 minutes.
- 2
Perform 4 stretch-and-folds every 30 minutes.
- 3
Bulk ferment 4–6 hours until doubled.
- 4
Shape and refrigerate overnight in a floured banneton.
- 5
Bake in a preheated 500°F Dutch oven, lid on 20 min, lid off 22 min.
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