No-knead sourdough bread

A hands-off approach that replaces kneading with time and a few simple stretch-and-folds. The long overnight fermentation develops gluten naturally while building complex flavor. Combined with a Dutch oven for steam, this method produces professional-quality results with minimal skill.

Yield: 1 large loaf | Prep: 20 min hands-on | Ferment: 8-12 hrs | Bake: 45 min

Ingredients

• 227g ripe sourdough starter
• 397g lukewarm water
• 600g bread flour
• 18g fine sea salt

Instructions

1. Mix: Combine all ingredients in a large bowl. Stir with a spoon for 30-60 seconds until a rough, shaggy dough forms. No kneading.
2. Stretch and fold: Over the next 1.5-2 hours, perform 3-4 sets of stretch-and-folds spaced 30 minutes apart. This replaces kneading.
3. Bulk ferment overnight: Let the dough ferment at room temperature for a total of 8-12 hours including the folding period.
4. Shape: Turn onto a well-floured surface. Shape into a boule, rest 15 minutes, then do a final tight shape. Place seam-side up in a floured banneton.
5. Proof: Cover and refrigerate 8-18 hours, or proof at room temperature 2.5-3 hours.
6. Bake: Preheat oven to 450F with Dutch oven inside for 30-45 minutes. Score the dough. Lower into the hot Dutch oven on parchment paper. Bake 20-25 minutes lid ON, then 15-25 minutes lid OFF until deep golden.

Tips

• Use parchment paper as a sling to safely lower dough into the screaming hot Dutch oven
• If the bottom burns, place a baking sheet on the rack below as a heat shield
• The poke test tells you when proofing is done — poke with a floured finger; it should spring back slowly leaving a slight indent
• Start the dough in the evening, fold before bed, shape in the morning