No-Knead Sourdough Bread

1. 1

   Use a scale to weigh the flour, or spoon it lightly into a measuring cup and scrape off any extra.

2. 2

   Put all of the ingredients together in a large mixing bowl or a 6-quart bucket made of food-safe plastic.

3. 3

   Stir the mixture to form a shaggy, sticky dough, using a dough whisk or large spoon, or beat it for 30 to 60 seconds on medium speed using a stand mixer with its paddle attachment.

4. 4

   Seal the bucket or bowl using plastic wrap or a lid, then allow it to rise for 1 hour.

5. 5

   Carefully lift and fold the dough over itself multiple times, put the cover back on, and let it rise for an additional hour. Perform this sequence of folding and rising once more, giving it a final fold after the third hour.

6. 6

   Keep the dough covered in the refrigerator to rest for a minimum of 8 hours, and up to 48 hours.

7. 7

   When you are prepared to bake, transfer the dough onto a well-floured work surface, form it into a loose round shape, cover, and let it sit for 15 minutes.

8. 8

   Mold the dough to match your baking vessel, like a round Dutch oven or a 13-inch log baker. Prepare the container by oiling the interior lightly and sprinkling with semolina, or by lining it with parchment paper before inserting the dough, then close the lid.

9. 9

   Let the loaf sit at room temperature to rise and expand for 2 1/2 to 3 hours until relaxed.

10. 10

    Arrange an oven rack in the center and preheat to 500°F (260°C) one hour before you plan to bake.

11. 11

    Immediately prior to baking, sprinkle the loaf with flour and use a sharp knife or lame to make a slash that is 1/2-inch deep.

12. 12

    Put the lid on your baking vessel and transfer it to the oven; leave the cover off if you are using a pain de mie pan. Lower the temperature to 450°F (230°C) and bake for 45 minutes.

13. 13

    Take off the lid and continue baking for another 10 to 15 minutes, until the crust turns a rich golden brown and its core temperature is a minimum of 210°F (99°C).

14. 14

    Take the finished bread out of the oven and place it onto a wire rack to cool fully before you cut into it.

Recipe by Charlotte Rutledge on Pinterest. See the original for their notes and tips.