Almost No-Knead Sourdough Bread 2.0

Name: Almost No-Knead Sourdough Bread 2.0
Yield: Makes 1 large round loaf
Ingredients: 3 tablespoons (1 ounce/28 grams), bread flour; 2 tablespoons (1 ounce/28 grams), water, cool (70 degrees); 2 teaspoons (½ ounce/14 grams) mature, sourdough starter; 3 ⅓ cups (18 ⅓ ounces/520 grams), bread flour; 1 ¾ teaspoons, table salt; 1 ¼ cups plus 2 tablespoons (11 ounces/312 grams), water, cool (70 degrees)

Desserts or Baked Goods
Breads

By J. Kenji Lopez-Alt ･ Appears in Cook's Illustrated September/October 2016, America's Test Kitchen TV

For an easy bread recipe that allowed us to put our Sourdough Starter into action, we developed a sourdough version of our Almost No-Knead Bread, which we let rise overnight to develop flavor. For convenience, we let the shaped loaf proof overnight in the refrigerator and bake it straight from the fridge. Baking it in a covered Dutch oven traps steam to provide a crisp, crackling crust.

SERVES Makes 1 large round loaf

TIME 1½ hours, plus 28 hours resting and 2 hours cooling

Why This Recipe Works

This is a members' feature.