Sourdough bread doesn’t need to painful or difficult. There is some timing needed, and a bit of time, but most of it is just waiting. Use this No Fuss Sourdough Bread Recipe to help you with your timing with the easiest recipe ever.
10:00 AM
Since this recipe requires starter at it's peak, I find it best to feed the starter around 10:0-0 AM.
10:00 PM
In a large bowl, whisk together the starter and water until well combined. Add the flour and salt and mix until a shaggy dough forms. It should only take 30 seconds or so. I like to use a wooden spoon.
Cover the bowl with a damp towel or with plastic wrap. Rest for 45 minutes. Either rest on the counter if it is warm, or put in the oven with the light on.
10:45 PM
Dust your hands and dough with about 1/8 cup of flour. Lightly knead or stretch and fold for about 1-2 minutes, or until the dough forms a nice ball. It shouldn't take long. I like to just knead it with my hands, but some like to do the stretch and fold.
10:50 PM
Place the dough ball in a lightly oiled clean glass bowl. Cover the bowl with a damp towel or with plastic wrap. Either let the dough rise on the counter if it is warm, or put in the oven with the light on. This will stay in the oven overnight for about 8 hours and up to 12 hours.
7:00 AM
Put a generous amount of flour on a board. Place the dough on the floured board and form into a ball. There are two choices:
A. If you have a Banneton, flour the it and place dough in it, cover lightly with plastic wrap and a towel. Place in oven with the light on for 45 minutes.
B. Place the dough ball back into a bowl and cover with a clean towel. Place in oven on proof or with the light on for 45 minutes.
7:45 AM (OPTIONAL)
Cover with plastic wrap and place in the refrigerator for 8-24 hours.
4:00 PM
Place a dutch oven in the oven and preheat oven and pot to 475 degrees.
4:00 PM
While the oven and pot are preheating, remove the dough from the refrigerator. Wet down a parchment and crunch it so that it is pliable and damp. Place the parchment onto a dough sling and then place the dough onto the parchment. Score the bread by making 3-4 slices in the dough.
4:10 PM
Once the oven and pot is preheated, remove the pot from the oven and place the dough in it. Cover and put in the hot 475 degree oven and bake for 25 minutes with the lid on.
4:35 PM
Remove the lid and then reduce the oven temperature to 400 degrees. Bake until the dough temperature reaches 205 degrees, about 15-25 minutes ,
4:50 PM
Remove from the oven and place the baked bread onto a cooking rack. Let rest for at least 30 minutes before slicing.
© 2024 Dish Ditty® | All Rights Reserved.
