---
comments: true
tags:
  - bread
  - cooks-illustrated
  - sourdough
---
# :bread: Almost No-Knead Sourdough Bread

![Almost No-Knead Sourdough Bread][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 1 loaf | 24.00 hours |

## :salt: Ingredients

- :ear_of_rice: 520 g bread flour
- :salt: 1.75 tsp salt
- :droplet: 360 g room-temperature water
- :microbe: 85 g [starter][2]

## :cooking: Cookware

- 1 bowl
- 1 large bowl
- 1 plastic wrap
- 1 12 x 12 parchment paper
- 1 Dutch oven

## :pencil: Instructions

### Step 1

Whisk bread flour and salt in a bowl. Hand whisk room-temperature water and [starter][2] in a large bowl until smooth. Add
flour mixture
to water mixture and stir.

### Step 2

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

### Step 3

Spray vegetable oil on 12 x 12 parchment paper.

### Step 4

Knead dough 10 to 15 times.

### Step 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.

### Step 6

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

### Step 7

Remove bread and water from oven. Discard plastic wrap.

### Step 8

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

### Step 9

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



!!! note

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

### Step 10

Start timer when oven is turned on.

### Step 11

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

### Step 12

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

## :link: Source

- Cook's Illustrated

[1]: <../assets/images/almost-no-knead-sourdough-bread.jpg>
[2]: <../../ingredients/sourdough-starter