Duonytes No Knead Sourdough Bread Recipes

Steps:

• Measure the flour and salt into a bowl.
• Measure the sourdough into a cup, and add enough room temperature water to equal 1 1/2 cups. Stir the starter to dissolve it in the water.
• Pour the starter-water mixture onto the flour. Stir together until all of the flour is incorporated. (I just mix with my hands). It's important to make sure all of the flour is incorporated.
• Cover with plastic wrap and a towel, and leave overnight in a room at about 70 deg. F. for 12 to 18 hours.
• At this point, the dough should be quite puffy. Lightly oil your hands. Without removing the dough from the bowl, fold the edges of the dough into the center. Once you've gone all around, pick up the dough, pull it to a rectangular shape and roughly fold one end over the other (like folding paper for an envelope). Do it again, pulling from the opposite edge. Now plop it back down into the bowl. Cover and let rise and additional two hours.
• About 30 minutes before the two hours is up, place your pot with its lid (3 to 4 qt size) in the oven and heat your oven as hot as it can get. (Grease your pan if you feel it might stick).
• When your dough is doubled, pull the pot from the oven and very carefully remove the lid. Tip the dough right into the pot (a silicone spatula helps tremendously), cover, and return to the oven. (Also, see Katzen's review for a great suggestion on using parchment paper to simplify transfer).
• Reduce temperature to 450 deg. F. and bake for 30 minute Remove the lid and bake an additional 15-30 minutes.
• Remove loaf from pot and allow to cool before slicing.
• Note1: A plastic bowl or basin really works well. Get one that has a smallish flat area at the bottom - this will help shape your loaf.
• Note2: Thanks, Zurie, for reminding me of the mix in the bowl technique - my late aunt first taught this to me, but I'd forgotten about it. It really works and you end up with much less cleanup.
• Note3: Starters vary tremendously in how liquid they are. You may need to add a little water to get the right consistency. Remember, this dough is not going to look like a traditional dough in the first phase. It should be soft but not gloppy or liquid.
• Note4: Substitute 6 ozs. of wheat flour for 6 ozs. of white flour for a heartier loaf.
• Note5: It's sometimes difficult to visualize what a doubled loaf looks like. Remember that a 10" diameter ball has double the volume of an 8" diameter ball. Don't let your bread overrise.

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.

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.