Rustic Sourdough Bread No Knead Dutch Oven Recipes

BETTER-THAN-BAKERY NO-KNEAD SOURDOUGH

Steps:

• 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.
• Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
• 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.
• Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
• Carefully remove Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
• Gently roll dough out of oiled bowl and into the Dutch oven; replace lid.
• 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.

DUTCH OVEN SOURDOUGH BREAD

Steps:

• In a large bowl, add the sourdough starter. Mix in the water, stirring until it is completely dissolved. Add the flour and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms. If the dough is too thick to stir, finish mixing dough by hand. Cover with a clean, damp kitchen towel and let the dough rest for 30 minutes.
• Stretch and fold the dough for 15 seconds within the bowl. Grab the edge of the dough, stretch it up and press it down into the center of the dough, then turn the dough 1/4 a turn (see video) and continue stretching the dough in a clockwise rotation. Cover the bowl with a damp towel, and let rise in a warm area (75º to 85º F) for 6-8 hours. The dough should double in size and look bubbly on the surface and under the dough.
• Lightly flour your countertop and pull the dough from the bowl onto the countertop. Shape the dough by stretching and folding it again as you did before. Let the dough rest for 10 minutes.
• Line a medium bowl with a towel or use a banneton with linen cover, and dust heavily with flour. Let dough rise for 30 - 60 minutes.
• Preheat your oven to 450º (without the dutch oven). Cover the dough bowl with a long piece of parchment paper, and turn it over onto the countertop so that the dough is on top of the parchment paper.
• Slash the top of the loaf with a lame or sharp serrated knife. Gently lower the parchment paper dough into the dutch oven.
• Place the dutch oven in the oven and bake with the bread covered for 30 minutes. Remove the lid and bake for 20 more minutes. Using oven mitts, carefully remove the bread from inside the pot and bake it directly on the oven rack for 10 minutes to crisp the exterior.
• Let cool for at least 1 hour before serving.

SOURDOUGH NO-KNEAD BREAD

Steps:

• In a large mixing bowl, combine the flour and salt.
• In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight, about 10 to 24 hours.
• The next day, generously dust a clean kitchen surface with flour. The dough should have risen considerably and you should see visible bubbling along the sides. The dough will be spongy and wet. Scoop the dough directly onto the surface, then dust with more flour. With lightly floured hands, gently fold the edges of the dough from the outside in, to form a round loaf. Dust a clean towel with yet more flour, sprinkle sesame seeds in a small area about the size of your loaf and place the dough on top of the seeds, seam side down. Lightly dust with additional flour, cover and allow to double in size, about 2 hours.
• Meanwhile, heat oven to 450. Place a covered enamel Dutch oven or heavy pot with a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, take off its top, and carefully invert the risen dough into it, so that the seam side is now facing up. (Alternately you can invert the risen dough onto a flour-dusted sheet of parchment paper and lower your loaf into your pot that way.). Put the top back on the pot and return it to the oven.
• Bake for about 25 to 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 20 minutes or so. Put the loaf on a rack to cool for at least 30 minutes before serving.