Amy Lippert, NTP
24-Hour No-Knead Artisan Sourdough Bread
Updated: Mar 7
Anyone who has made sourdough bread from scratch knows that it truly is a labor of Love. With many trials, and some failures, I came up with an easy method that only takes a little over 24-hours start to finish so you can enjoy this homemade mouth-watering sourdough bread sooner!
I love a fragrant and deep sour flavor in my sourdough and I have found that depending on the age of your starter, you can make a loaf that is more mild or more sour. If you are an everyday baker and feed your starter everyday, since the starter is "younger," the flavor of the loaf tends to be much more mild and for me, does not have that depth of flavor I characteristically look for in a loaf of sourdough.
Why Sourdough is So Good for You!
Have you ever wondered why sourdough is considered a healthier bread? There are several reasons why sourdough is a great choice when looking for a tasty and nutrient dense bread. Sourdough bread is rich in fiber, minerals such as calcium, magnesium, and potassium, vitamins B1 (thiamine), B3 (niacin), B5 (riboflavin) and B9 (folate).
Sourdough bread can be easier to digest for those with gluten sensitivities. I do NOT recommend eating sourdough bread if you have celiacs disease or any type of severe sensitivity to gluten without checking with your physician first. One of the reasons sourdough can be more digestible for those with gluten sensitivities is due to the long fermentation process that sourdough bread undergoes. This allows for the wild yeast and bacteria present from your starter to break down proteins and carbohydrates (fructans) found in the flour .
Sourdough bread can be helpful for individuals working to maintain more stable blood sugar levels as it has a lower glycemic index, which supports healthier blood sugar regulation by reducing the potential for a severe blood glucose spike due to its slower absorption. This is thought to occur due to the fermentation process and how the carbohydrates are broken down and changed .
So grab your starter and let's get baking!
24-Hour No-Knead Artisan Sourdough Bread Leaven Ingredients
35 grams Starter
75 grams Unbleached Organic Bread Flour
75 grams Filtered Water
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
My Favorite Pyrex Mixing Bowls
How to Make 24-Hour No-Knead Artisan Sourdough Bread
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 1-hour, then turn it off, let the leaven sit in there for 6-8 hours total.
After 6-8 hours, mix 300 grams of water with 125 grams of the leaven and mix well to dissolve. Add the einkorn wheat flour first and mix well with a wooden spoon or spatula.
Add the Bread flour and mix until a shaggy dough forms.
Cover and place back in the oven with the light on for 2-hours (turning off the light after 30-minutes)
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 at room temperature.
Repeat the folding process 5 more times for a total of 6 folds over 3-hours.
After the last folding let the dough sit for about 60-minutes to rest at room temperature.
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 425 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 bread lame to cut a pattern, a large gash along the side (classic style), or however your creative juices are flowing!
Place the parchment and loaf into the Dutch oven and bake covered for 25-minutes.
Remove the lid and bake for another 20-minutes until golden and 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!
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Q: How do I get a more sour loaf of sourdough?
A: If you want to enhance the sourness of your sourdough bread, reserve some of your discard into a clean jar and feed it, placing it in the refrigerator for a week. Using a starter that is hungry and has sat for a few days really enhances and brings out the complexity of a savory and pungent sourdough. If you are a weekend baker like me, take some of your starter before discarding and feeding to make your leaven and you'll get that beautiful pronounced sour flavor in your loaf of sourdough.
Q: How do I know if my dough has risen enough?
A: Your dough is under-proofed if it lacks volume and hasn't doubled in size, the dough looks deflated, or the edges are flat when laid out onto the parchment.
Q: How do I know if my dough has over proofed?
A: Your dough should have a domed structure to it, if it has collapsed then it has over proved.
I hope you enjoy this as much as my family does. - Amy
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