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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Top G Legend_420
t.l98@hotmail.frThanks for sharing this recipe!
Maryam Mkgrl
m@aol.comI'm going to try this recipe again soon. I'm sure I'll get it right next time.
Tahiya khan
tahiyak67@hotmail.comEven though it didn't turn out perfect, it still tasted great.
mohamed sayed
ms54@hotmail.comI'm not sure if I did something wrong, but my bread didn't turn out as pictured.
JASCO Lawrence Manyeah
j_m10@aol.comThis recipe is a bit time-consuming, but it's worth the wait.
Laghri Ayaz
al90@gmail.comI'm so glad I found this recipe. It's made me a sourdough bread convert!
Sacha Thom
t-sacha@hotmail.comThis bread is perfect for sandwiches, toast, or just eating on its own.
Lasisi Oluwayemisi
olasisi@gmail.comI would definitely recommend this recipe to anyone who wants to try making sourdough bread.
babi derso
d_b@yahoo.comOverall, I'm really happy with this recipe. It's a great way to make delicious sourdough bread at home.
Anwar mali Ali
anwar.m@yahoo.comI had some trouble getting the bread to rise, but I think that was my fault. I'm still learning.
M sohail Sohail
m_sohail17@hotmail.comThe bread was a bit denser than I expected, but it was still very tasty.
MD Sabuse
md_s@yahoo.comThis recipe is a game-changer! I used to be intimidated by sourdough bread, but now I can make it with confidence.
Sylvia Taff
s.t47@yahoo.comI was skeptical about making sourdough bread without kneading, but I was pleasantly surprised. The bread was delicious and so easy to make.
Ozzy Dixon
dixon_ozzy73@hotmail.comI've been baking sourdough bread for years, and this recipe is definitely a keeper. The instructions were clear and easy to follow, and the bread turned out perfect.
Verna Gale Abshire
av15@gmail.comThis is the best sourdough bread recipe I've ever tried! The crust was perfectly crispy and the inside was soft and chewy. I'm definitely making this again.