Sourdough-Style Bread
- Yield:10 servings
- Time:23 hrs, 31 mins show details
This is an exceptionally low-effort bread recipe that comes out excellent every time.
Ingredients
- 18 ouncesBread Flour, Have extra on hand for shaping
- ¼ teaspoonActive-Dry Yeast
- 2½ teaspoonsKosher Salt
- 12 fluid ouncesFiltered Water
- 2 tablespoonsCornmeal
Equipment
Preparation
- 5 mins
Whisk together flour, yeast and salt.
Add water, stir until combined.
Wrap bowl with plastic wrap. - 19 hrs
Allow to rise at room temperature.
- 5 mins
Turn the dough out to a lightly floured work surface.
Punch down and turn over on itself a few times.
Dust a tea towel with cornmeal, and wrap the dough ball loosely. - 3 hrs
Allow to rise at room temperature, or until the dough has doubled in size.
- 20 mins
Preheat oven with a 4-5qt dutch oven with lid to 450°F.
- 30 secs
Carefully transfer dough ball, seam-side up, to dutch oven.
Replace lid. - 30 mins
Bake covered.
- 15 secs
Remove lid.
- 15 mins
Bake uncovered till 210-212°F.
- 15 secs
Transfer bread boule to a cooling rack.
- 15 mins
Allow to cool.
Note: It will make 'cracking' sounds as it cools.
Notes
This is all about planning ahead, and ignoring it while the yeast does its job.
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