Better-Than-Bakery No-Knead Sourdough – a delicious recipe with water, salt, sourdough starter, bread flour, cornmeal. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
2
Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
3
Turn dough on to a well floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
4
Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
5
Carefully remove Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
6
Gently roll dough out of oiled bowl and into the Dutch oven; replace lid.
7
Bake in the oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooking rack to cool completely.
653
kcal
Calories
2
g
Fat
130
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3 cups room-temperature water, 2 1/2 teaspoons salt, 1 cup sourdough starter, 6 cups bread flour, and more.
Yes, Better-Than-Bakery No-Knead Sourdough falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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