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No-Knead Sourdough Artisan Loaf

Course Bread


  • 7 cups whole wheat flour (freshly ground is best)
  • 3 cups recently fed sourdough starter (find cultures here)
  • 3 ½ cups water
  • 2 tbsp sea salt
  • 1 tbsp additional flour or cornmeal


  • Mix all the ingredients together in a bowl. The resulting dough will be pretty liquidy and sort of shaggy. Ain't no thang.
  • Cover with plastic wrap. Let the dough sit out, in a warm place, for at least 12 hours. 18 is even better – it helps to develop that delicious sourdough flavor.
  • When the dough has properly fermented and doubled in size, preheat your dutch oven (with lid) in a 500 degree oven for 45 minutes. Yes. 500 degrees. Or at least as hot as your oven will go. I'm sure you could bake this in a variety of lidded pots, but I don't mess with trying to find a substitute for my fantastic dutch oven. I've literally use this almost every day. Don't ask me about what baking dishes will and won't work – I'll just go tell you to buy a lidded dutch oven. Bah ha.
  • Once the oven has preheated, carefully remove the preheated dutch oven. Remove the lid. Sprinkle the bottom with the additional flour or cornmeal. Grab a spatula and gently, gently, gently scrap the dough into the dutch oven. It's going to just sort of pour in. That's perfect.
  • Put the lid back on and quickly put back into the oven. Bake for 30 minutes. Remove the lid. Turn the oven down to 400 degrees and bake for another 15 minutes.
  • Tap the bread. Does it sound hollow? Perfect. It's done.
    Remove to a wire rack. Let it cool for an hour before slicing into it – that is, if you happen to have more self control than me.
Keyword bread, sourdough