Lazy Sourdough

A spin-off of NYT’s sourdough no-knead recipe, (which itself is a variation of the classic No-Knead Bread) with a couple tweaks that helped it turn out better in my limited experience. There’s a little kneading.

Ingredients

  • 425 grams bread flour
  • 6 grams salt
  • 180 grams sourdough starter
  • 300 grams lukewarm water

Instructions

  1. In a large mixing bowl, combine lukewarm water and starter, mix until dissolved.
  2. Mix in flour and salt, mix until a sticky ball forms. Cover the bowl and let rest for 10-30 minutes.
  3. Knead the dough a bit. Fold it over itself a few times and cover it again. Repeat the rest + folder a few times, or don't, if you're feeling extra lazy.
  4. Leave bowl covered for 12-24 hours. 24 hours might end up being too sour, depending on the starter.
  5. Dust a clean surface with flour, and scoop the dough out. It will deflate a bit.
  6. Cover with a little more flour and shape into a ball.
  7. Scoop the dough into a bowl lined with parchment paper, seam side down. Cover and let sit for 2 more hours.
  8. Preheat oven to 450 with a dutch oven inside.
  9. Score the top of the dough and place it in the dutch oven along with the parchment paper.
  10. Cover, bake for 25-30 minutes. Uncover, bake for another 20-30 minutes. Be patient, it probably will take a while.
  11. Let cool for 30 minutes (or until the crackling sound stops)