24-Hour No-Knead Artisan Sourdough Bread
Updated: a day ago
Anyone who has made sourdough bread from scratch knows that it truly is a labor of Love. Not only are you feeding and maintaining a beautiful starter, but the process of bread making can take 3-days! I came up with an easy method that only takes a little over 24-hours start to finish so you can enjoy this mouth-watering bread sooner!
24-Hour No-Knead Artisan Sourdough BreadLeaven:
35 grams Starter*
75 grams Unbleached Organic Bread Flour
75 grams Filtered Water
*For a more pronounced sour tasting bread, use a starter that is at least a few days old to a week old. Freshly fed starter will yield a much more mild sourdough bread.
425 grams Unbleached Organic Bread Flour
75 grams Einkorn Whole Wheat Flour
300 grams + 50 grams Filtered Water
125 grams Leaven
10 grams Fine Sea Salt
Day 1: Working Day
In the early morning make the leaven, cover with plastic wrap and place in an oven with just the light on for 6-8 hours. If you oven light get's really warm, turn it off after the first hour.
After 8-hours, mix 300 grams of water with 125 grams of the leaven and mix well to dissolve. Add flours and mix well with a wooden spoon or spatula until a shaggy dough forms. Cover and place back in the oven with the light on for 2-hours. Separately, in a small bowl dissolve the salt into 50 grams of water.
After 2 hours, add the salt water solution to the bowl and mix into dough by pinching and squeezing the dough until a wet dough is formed. Start the folding process. Start at the 12 o’clock and grab dough from the bottom and gently pull upward then folding toward you over the dough. Turn 90 degrees and repeat at the 3,6, and 9 o’clock. Cover and rest 30 minutes. Repeat the folding process 5 more times.
After the last folding let the dough sit for about 60-minutes to rest. Then turn out dough onto a lightly floured surface and shape the dough using a pastry knife. You will tuck the dough under as you spin the dough in a clockwise motion to strengthen it. Do this until the dough is shaped and let it sit for 30 minutes.
Transfer dough to a heavily floured proofing basket or tea towel lined colander. Cover and let rise overnight in the refrigerator.
Day 2: Baking Day
Preheat oven to 450 with your Dutch Oven inside
Gently flip dough out onto a piece of parchment paper. Brush off excess flour and using a sharp knife or lame to cut a pattern or a large gash along the side (classic style) or however your creative juices are flowing!
Place parchment and loaf into the Dutch oven and bake covered for 25 minutes. Remove lid and bake another 20 minutes until browned. Lift from pot and remove parchment placing onto a cooling rack, cool completely.
Enjoy for sandwiches, with soups or salads, or just on its own with some grass-fed butter!