Almost No-Knead Sourdough Bread

🥘 Ingredients

• bread flour
  520 g
• room-temperature water
  360 g
• salt
  1.75 tsp
• starter
  85 g

🍳 Cookware

• bowl
• large bowl
• plastic wrap
• 12 x 12 parchment paper
• Dutch oven

1. 1

   Whisk bread flour and salt in a bowl . Hand whisk room-temperature water and starter in a large bowl until smooth. Add flour mixture to water mixture and stir.

   bread flour: 520 g, salt: 1.75 tsp, room-temperature water: 360 g, starter: 85 g
2. 2

   Hand knead to form shaggy ball. Cover with plastic wrap and let sit at room temperature for 12 to ⏱️ 18 hours .
3. 3

   Spray vegetable oil on 12 x 12 parchment paper .
4. 4

   Knead dough 10 to 15 times.
5. 5

   Transfer the dough to parchment and Dutch oven . Cover Dutch oven with plastic wrap. Put Dutch oven in middle of off oven with 3 cups of boiling water on bottom rack.
6. 6

   Keep in off oven for 2 to ⏱️ 3 hours until dough doubles in size or little finger mark springs back in dough.
7. 7

   Remove bread and water from oven. Discard plastic wrap.
8. 8

   Flour top of loaf and score 7" long x 1/2" deep.
9. 9

   Cover Dutch oven and place on middle rack. Heat oven to 425°F and bake for ⏱️ 30 minutes .
10. 10

    Note: Oven should be off when the Dutch oven is placed in it.
11. 11

    Start timer when oven is turned on.
12. 12

    Remove lid and bake for 20 to ⏱️ 30 minutes until brown and bread has an internal temperature of 210°F.
13. 13

    Remove from pot and rest and cool for ⏱️ 2 hours before serving.