Description

An easy no-knead sourdough bread recipe that yields a rustic loaf with a crispy, crackly crust and chewy, tangy crumb. Perfect for weekend baking with minimal active work.

Ingredients

Scale

½ cup (120 ml) active sourdough starter
3 cups (360 g) unbleached all-purpose flour
1 cup (120 g) whole wheat flour
1 ½ cups (360 ml) lukewarm water
2 teaspoons (10 g) salt

Instructions

In a large mixing bowl, combine the sourdough starter with lukewarm water and stir until dissolved.
Add the all-purpose flour, whole wheat flour, and salt. Mix with a wooden spoon or hand until no dry flour remains; dough will be shaggy and sticky.
Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature (about 70°F / 21°C) for 12-18 hours until doubled in size and bubbly.
Lightly flour a work surface and gently fold the dough edges to shape into a rough ball. Place seam-side down on a floured kitchen towel or parchment paper, cover loosely, and let rest for 1-2 hours until puffed.
About 30 minutes before baking, preheat the oven to 450°F (230°C) with a 6-quart Dutch oven inside.
Carefully remove the hot Dutch oven, transfer the dough seam-side up into it (using parchment paper if desired), and score the top with a sharp knife about ¼ inch deep.
Cover with the lid and bake for 20 minutes. Remove the lid and bake for another 20 minutes until the crust is deep golden and crackly.
Remove bread from the oven and cool completely on a wire rack for at least 1 hour before slicing.

Notes

Use a kitchen scale for best results. Preheat the Dutch oven for at least 30 minutes to ensure a crispy crust. Score the dough at least ¼ inch deep to allow expansion. Use parchment paper to ease transferring dough. Let bread cool completely before slicing to avoid gummy crumb. Store bread wrapped in linen or paper to maintain crust. Reheat slices in a 350°F oven for 5-7 minutes to revive crust.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Bread
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 160
Sodium: 210
Fat: 0.5
Carbohydrates: 32
Fiber: 2
Protein: 5

Keywords: no-knead sourdough bread, rustic sourdough, crispy crust bread, easy sourdough recipe, homemade bread, artisan bread