No-Knead Sourdough Bread
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Ingredients
- 2 cups high-extraction einkorn flour or sprouted einkorn flour
- 1 1/2 cups whole-grain einkorn flour, preferably freshly ground or sprouted einkorn flour
- 1/4 cup bubbly sourdough starter
- 1 1/2 cups room temperature water
- 2 teaspoons finely ground unrefined sea salt
- olive oil, for oiling the bowl
Servings:
Units:
Instructions
- Dump the flours, sourdough starter, water and salt into the basin of a stand mixer equipped with a dough hook .
- Mix the ingredients together on medium-low speed until they form a uniform ball of dough that cleans the sides of the mixing bowl, about three minutes.
- Oil a 4-quart glass mixing bowl (I use these because they come with airtight lids.), and dump the ball of dough into the mixing bowl.
- Cover tightly, and let it rise in a warm spot in your kitchen for six to eight hours, or until doubled in bulk.
- Place a 6-quart cast iron or enameled cast iron Dutch oven in a cold oven, and then heat the oven to 450 F.
- Flour your working surface, and dump the dough onto the floured surface, gently forming it into a boule.
- Cover it with the empty glass mixing bowl, and allow it to rise for 30 minutes.
- Remove the bowl, and if the dough has spread, reform it.
- Working quickly, open the oven and remove the lid from the preheated Dutch oven.
- Dump the dough into the Dutch oven, cover once more, and bake, covered, for 30 minutes.
- Remove the lid to the Dutch oven, and continue baking a further 15 minutes until the bread is fragrant and a light amber brown.
- Remove the bread from the oven and allow it to cool on a wire rack before slicing and serving.
Recipe Notes
You can substitute bread flour or all-purpose flour for high-extraction flour. If you do not have einkorn flour, substitute spelt or wheat.
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