old recipe no-knead sourdough bread recipe Ingredients 4 grams kosher salt 180 grams sourdough starter (fed, i.e. doubling every 12 hours or faster) 300 grams lukewarm tap water Initial dough formation and rise In smaller bowl, combine lukewarm water with sourdough starter. Mix until combined and mixture is liquid-y. Add water and starter to the large mixing bowl. Mix until combined with a spatula. This is not a kneading step, but do make sure there are not large pockets of dry flour in the dough. Cover bowl in plastic wrap, place a tea towel on top. Leave to rise overnight, 10-12 hours. I get best results around there, but it will depend on your ambient house temperature and how active your starter is. Boule forming and second rise A boule is the rounded shape of a common handmade loaf. What we’re trying to do is to form a taut surface on the top of the boule, so that it rises upwards instead of spreading outwards, and form the rounded shape that will create the final shape of the loaf. Dust a work surface (a clean countertop or a clean wooden cutting board) with flour, dump out the dough and form a boule (this might be a useful demonstration up until about 1:15). Transfer boule to parchment paper. Let rise, covered with a flour-dusted tea towel for 2 hours or until roughly doubled in size. Don’t worry if it doesn’t double, it should spring in the oven. Baking Transfer the boule into the dutch oven using the parchment paper, being careful not to burn yourself on the oven sides (they’re very hot!). Cover and bake for 25-30 minutes. Uncover and continue to bake an additional 20-30 minutes until nicely browned. Set to cool on a wire rack. Don’t cut into the bread until it’s cooled (at least a half hour)! 425 grams all-purpose flour, or bread flour Combine flour and salt in a large mixing bowl. Dust parchment paper with flour. Preheat the oven to 450° F (if you have an anemic oven, you can set it higher), and preheat your dutch oven. Before transferring the boule, score the top with a (very) sharp knife or razor blade. I typically run one large cut down the middle of the boule, aiming for about a half-inch deep score.