Snapguide

How to make a loaf of "no knead" sourdough bread

The easiest recipe for sourdough taken from Alton Brown! Nothing pleases me more than taking credit for this recipe, but alas, I can't! No kneading is required in this recipe! Yaaay! Ok let's go!

78
STEPS
INGREDIENTS

This bread recipe takes time! Almost 40 hours! But the end result....WORTH EVERY MINUTE! I also love it because it requires absoloutly no kneading!

Put the flour in a large mixing bowl

Put the flour in a large mixing bowl

Add the yeast

Add the yeast

Add the salt

Add the salt

Mix the dry ingredients then add the water

Mix the dry ingredients then add the water

Mix with a spatula untill it comes together

Mix with a spatula untill it comes together

That's how it should look like

That's how it should look like

Cover with plastic

Cover with plastic

Lay a tea towel on top

Lay a tea towel on top

Let it rest in a fairly warm place for 36 hours!! I let it sit in my pantry. Yes 36 hours is a lot of time but you really want the yeast to ferment and get "sour"! Alton says 19 hours, I say 36! Lol

Let it rest in a fairly warm place for 36 hours!! I let it sit in my pantry. Yes 36 hours is a lot of time but you really want the yeast to ferment and get "sour"! Alton says 19 hours, I say 36! Lol

That's what it should like in 36 hours!

That's what it should like in 36 hours!

Dust your counter with flour and also dust your hands too, it's a very sticky dough after it ferments!

Dust your counter with flour and also dust your hands too, it's a very sticky dough after it ferments!

Dump it in the counter, punch it down to deflate it

Dump it in the counter, punch it down to deflate it

Dust the top of the dough with flour and then cover with a towel for 15 minutes

Dust the top of the dough with flour and then cover with a towel for 15 minutes

Get ready your corn meal and parchement paper will be helpful too

Get ready your corn meal and parchement paper will be helpful too

Remove the towel and shape your dough into a ball by tucking in the sides under the base. Apply flour in your hands, it's a really sticky dough

Remove the towel and shape your dough into a ball by tucking in the sides under the base. Apply flour in your hands, it's a really sticky dough

Sprinkle in some cornmeal over your parchement paper

Sprinkle in some cornmeal over your parchement paper

Position the dough over and sprinkle in more cornmeal as needed

Position the dough over and sprinkle in more cornmeal as needed

Cover with the towel and leave to rest for 3 hours

Cover with the towel and leave to rest for 3 hours

Preheat your oven after the dough had been resting for 2 1/2 hours. Pre heat it on 450 F (230 C)

Preheat your oven after the dough had been resting for 2 1/2 hours. Pre heat it on 450 F (230 C)

Place the rack on the very bottom, place inside a 5 quart dutch oven with its lid, let them preheat in the oven for 1/2 hour

Place the rack on the very bottom, place inside a 5 quart dutch oven with its lid, let them preheat in the oven for 1/2 hour

Cut the excess paper around the dough after it had a chance to ferment for 3 hours

Cut the excess paper around the dough after it had a chance to ferment for 3 hours

Dip a brush in some oil

Dip a brush in some oil

Brush along the edge of a VERY VERY sharp knife, or just use a disposable razor blade.

Brush along the edge of a VERY VERY sharp knife, or just use a disposable razor blade.

Score a cross on the dough, don't apply pressure, just a slight movement on top of the dough

Score a cross on the dough, don't apply pressure, just a slight movement on top of the dough

Carefully get out the hot dutch oven

Carefully get out the hot dutch oven

Carefull and slowly place the dough inside

Carefull and slowly place the dough inside

Cover with the hot lid and place into the oven for 30 minutes, then take off the lid and let it bake for 15 more minutes!

Cover with the hot lid and place into the oven for 30 minutes, then take off the lid and let it bake for 15 more minutes!

Let it rest on a wire rack for about an hour before you slice into the best fresh bread that you ever made!

Finally, if you liked this recipe then hit the like button up there 👆and follow me on my instagram account for many more yummy pictures @saleh_alderazi

  • 17.0oz All purpose flour (1 lb + 1 1/2 oz) or 500 grams
  • 2.0tsp Kosher salt ( 1 1/2 tsp if using table salt)
  • 0.0tsp Instant yeast
  • 12.0oz Filtered water (350 ml)
  • 2.0Tbsp Yellow Cornmeal
  • Some bit of veg oil