Better Bakery Knead Sourdough
Better-Than-Bakery No-Knead Sourdough is an artisan bread made with minimal effort.The long fermentation builds deep flavor, an open crumb, and a crisp golden crust.It’s easy, foolproof, and perfect for beginners or busy bakers.A homemade loaf that truly tastes better than bakery bread!
Ingredients
- 500 g (4 cups) bread flour (or a 50/50 mix with whole wheat flour)
- 375 g (1 ½ cups + 2 tbsp) water, room temperature
- 100 g (½ cup) active sourdough starter (fed and bubbly)
- 10 g (2 tsp) salt
- Rice flour or cornmeal for dusting (optional)
Instructions
- Feed the starter: Refresh your sourdough starter 4–6 hours before baking until it’s bubbly and doubled in size.
- Mix the dough: In a large bowl, whisk together the water and starter. Add flour and salt, then stir with a spoon until a shaggy dough forms.
- Rest (Bulk Fermentation): Cover the bowl with plastic wrap or a towel and let it rest at room temperature for 12–18 hours. The dough will double and form bubbles.
- Shape: Lightly flour a surface, turn the dough out gently, and shape it into a round ball by folding the edges inward.
- Second Rise: Place the shaped dough in a floured proofing basket or bowl lined with a towel. Cover and let it rest for 45–60 minutes.
- Preheat: While the dough rests, preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
Notes
- The dough should be sticky — resist adding extra flour.
- Fermentation time may vary depending on room temperature.
- A Dutch oven helps trap steam for that signature bakery crust.
- Let the bread rest before slicing to maintain texture.
- The flavor intensifies if fermented overnight in the fridge.