No-Knead Sourdough Bread
From Jenny Gruber at the Nourished Kitchen
  • 2cups high-extraction einkorn flouror sprouted einkorn flour
  • 1 1/2cups whole-grain einkorn flour, preferably freshly groundor sprouted einkorn flour
  • 1/4cup bubbly sourdough starter
  • 1 1/2cups room temperature water
  • 2teaspoons finely ground unrefined sea salt
  • olive oil, for oiling the bowl
  1. Dump the flours, sourdough starter, water and salt into the basin of a stand mixer equipped with a dough hook .
  2. 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.
  3. 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.
  4. Cover tightly, and let it rise in a warm spot in your kitchen for six to eight hours, or until doubled in bulk.
  5. Place a 6-quart cast iron or enameled cast iron Dutch oven in a cold oven, and then heat the oven to 450 F.
  6. Flour your working surface, and dump the dough onto the floured surface, gently forming it into a boule.
  7. Cover it with the empty glass mixing bowl, and allow it to rise for 30 minutes.
  8. Remove the bowl, and if the dough has spread, reform it.
  9. Working quickly, open the oven and remove the lid from the preheated Dutch oven.
  10. Dump the dough into the Dutch oven, cover once more, and bake, covered, for 30 minutes.
  11. Remove the lid to the Dutch oven, and continue baking a further 15 minutes until the bread is fragrant and a light amber brown.
  12. 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.