No Knead Sourdough Bread

🧂 Ingredients

• lukewarm water

  345 grams
• 1 teaspoon honey or granulated sugar
• active sourdough starter*

  100 grams
• ¾ teaspoon active dry yeast
• flour all purpose or bread flour

  465 grams
• 1½ teaspoons salt

Instructions

• 1 In a small bowl combine the honey and water, sprinkle the yeast on top and let
  sit for 10 minutes. Stir to combine.
• 2 In a medium bowl mix together the remaining water (or all the water if not using
  yeast) and sourdough starter.
• 3 In a large bowl add the flour, make a well in the middle and add the yeast
  mixture (if using) and sourdough starter mixture, start to mix together with a
  fork, add the salt, continue to mix until well combined. Sprinkle the top with a
  tablespoon of flour. Cover the bowl and refrigerate for at least 8 hours or up
  to 24 hours.
• 4 Remove the dough from the fridge, let sit 30 minutes at room temperature. With
  the help of a spatula transfer the dough  (floured side up) onto a floured flat
  surface and gently fold to form a round or oval ball, careful not to break any
  air bubbles that form, place the dough on a parchment paper lined dutch oven or
  high cake pan. Cover the pan and let rise in a warm draft free area for 2-3
  hours / 1-2 hours if using yeast until nice and puffy.
• 5 Pre-heat oven to 420F.
• 6 Bake for approximately 25-30 minutes. Move immediately to a wire rack to cool
  completely before slicing. Enjoy!

Nutrition Info