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Long rise, no knead sourdough

  • 3 1/2 cups of flour – I like all unbleached white or bread flour best for this bread, but you could use some ww
  • 1 1/2 tsp. salt
  • 1 tsp. instant yeast
  • 1/4 – 1/3 cups sourdough starter depending on the runniness of your starter – mine is pretty liquid (see my sourdough waffle recipe for a starter recipe)
  • 2 TBLS honey
  • 1 – 1 1/2 cups cool water

Combine the flour, salt and yeast in a medium bowl. Add the sourdough starter. Dissolve the honey in the water, pour them in, and stir with a rubber spatula until you have a ragged ball of wet dough. Cover with plastic wrap and a lid and let rise for 8 – 12 hours.

Place a sheet of parchment paper in a 9-inch cast iron frying pan or a pie dish. Turn the dough out onto a lightly floured surface and form it into a ball. Place on the parchment. Spray the plastic wrap that you used on the bowl with cooking spay and drape it over the dough ball, spray side down  <grin>. Let rise for about 2 hours.

About a half an hour before you want to bake, heat the oven to 425° with a dutch oven or covered casserole inside. When you’re ready to bake, sprinkle the top of the dough with flour and slash it to let steam out in a few places. Carefully remove the lid of the hot casserole, pick up the dough by the parchemnt and drop the whole thing in. Cover and bake for 30 minutes. Uncover, reduce the heat to 400°, and bake 10 – 16 minutes more until nicely browned.

Pictures coming the next time I bake this.

Shaggy ball of dough

raw sourdough, slashed and ready to bake

Just out of the oven, in pot

No Knead Sourdough Bread

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