Breads · No. 13
No Knead Sourdough Bread
A simple four-ingredient no knead loaf that rises on the counter overnight and bakes in a Dutch oven.
AmericanBread
Ingredients
- 1 1/2 cups lukewarm water
- 1/2 teaspoon yeast
- 1 1/2 teaspoons salt
- 3 cups flour
- Corn meal, for the pot (amount not given)
Method
- Sprinkle yeast into lukewarm water in a large, glass bowl.
- Allow to develop for 5 minutes.
- Add salt and flour.
- Stir until incorporated.
- Cover with plastic wrap and set on counter to rise for 18-24 hours.
- Pre-heat oven and Dutch oven to 450°F.
- Sprinkle corn meal into bottom of Dutch oven.
- Scoop dough onto floured surface and fold all 4 sides into the middle to shape loaf. (DO NOT OVERWORK DOUGH)
- Place loaf into Dutch oven, seam-side down.
- Bake for 30 minutes with the lid on, then another 15-20 minutes without the lid.
- Place loaf on a cooling rack and cover with a towel.
- Allow to cool, then enjoy!
Original cookbook photos
Notes
- No website or author is printed. The page has an "Advertisements" label, so it is likely a blog printout.
- The title says sourdough, but the recipe uses yeast and no sourdough starter.
- Corn meal is used in step 7 but is not in the ingredient list, so no amount is given.
- The oven temperature prints as "450º" with no unit. It is almost certainly °F.
- The flour type is not given.
- Servings and total time are not printed. Rise time is 18 to 24 hours and bake time is about 45 to 50 minutes.