Soups & Sides
Rustic No-Knead Sourdough
Course
Soups & Sides
Serving Size
1 loaf
Prep Time
25 min
30 mins or less
Cooking Time
45 min
1 hour or less
Ingredients
- 500g strong white bread flour
- 350g lukewarm water
- 100g active sourdough starter
- 10g fine sea salt
- Rice flour, for dusting
Preparation
- Mix the flour, water and starter until no dry flour remains, then rest for 30 minutes.
- Add the salt and fold the dough over itself several times. Cover and rest.
- Perform four sets of stretch-and-folds over two hours, then bulk ferment until risen by half.
- Shape into a tight round, place in a floured banneton and refrigerate overnight.
- Bake in a preheated Dutch oven at 230C, covered for 25 minutes, then uncovered for 20 minutes until deeply golden.