No-Knead Bread

You might think that a hearty, rustic loaf of bread like this one requires special equipment or skills. But that’s not the case with this simple recipe – it requires no stand mixer and no kneading.

  • Large bowl for mixing Measuring cups
  • Measuring spoons
  • Dutch oven/cast iron pot with lid
  • Fine cloth towel
  • 5 cups bread flour
  • 2 tbsp salt
  • 1/4 tsp instant yeast
  • 1 cup sourdough starter
  • 2 1/2 cups water
  • Add 5 cups of bread flour, 2 tablespoons of salt, and 1/4 teaspoon of instant yeast to a bowl. Mix to combine.
  • Add 1 cup of the sourdough starter and 2 1/2 cups of water to the bowl and mix with your hands.
  • Mix until all dry ingredients are hydrated and you are left with a “shaggy mass.”
  • Drizzle a little oil around the outside of the bowl. Cover bowl with plastic wrap and leave out on your kitchen counter for 18 hours.
  • Dump dough out on a floured surface, flatten the dough, fold into thirds and repeat one more time.
  • Shape into a round loaf, and place on a well-floured towel, seam facing down.
  • Wrap loaf in floured towel and let it proof at room temp for 2 hours.
  • About 20 minutes before the two hours is up turn your oven to 450 degrees and place your cast iron or pot with no lid into the oven.
  • Pull the Dutch oven out at the oven at the two-hour mark. Gently flip the dough over and quickly drop in hot pot, making sure the seam side is facing up.
  • Put lid on pot and bake for 30 minutes. Pull out and take lid off, bake for another 20 minutes.
  • Take your bread out of the pot and place on a wire rack to cool for at least one hour before cutting or wrapping.