So with the understanding that this is coming from a complete sourdough bread making novice, I thought I might share a recipe that's been working for me and that we really love. Having been a tad intimidated by some of the recipes I collected for sourdough bread, on a whim I decided to modify this old no-knead crusty bread recipe (which I've made successfully many times). Familiarity breeds comfort, right? Right! And it worked!
Overnight No-Knead Sourdough Bread
Note: You'll need to start this process about 24 hours before you actually want to consume the bread.
2 1/4 Cups flour (I use organic spelt and white)
1 Cup active sourdough starter (my starter is quite thick, by the way - I usually keep it going by mixing in spelt or white flour and just a little water)
1 Cup water
1 1/4 teaspoons salt
1. Combine all ingredients in a large bowl. Dough will be "shaggy and sticky." Cover and let rest 12-18 hours.
2. Place dough on floured work surface. Fold dough over on itself and let rest 15 minutes.
3. Shape dough into a ball. Generously coat a tea towl with flour. Place dough ball seam side down on towel and dust with more flour. Cover and let rise 3 hours.
4. When it's ready, the dough will be at least double in size and will not readily spring back when poked with a finger.
5. Heat oven to 425 degrees F. Put cast iron pot (covered with lid) in oven as it heats. Place hand under bottom towel and turn dough over into pot, seam side up. Shake pot to even up dough. Cover with lid and bake 30 minutes.
6. Remove lid and bake another 15-30 minutes (closer to 15 for me) until loaf is browned. Cool on rack.
I love this recipe for its very short ingredient list and the fact that there's very little hands-on time required. Oh, I cannot even describe how busy my hands are tending to the littles these days!! I'm curious if this recipe works for anyone else, so if you try it, please let me know how it turns out for you.