If you’ve ever had a good crusty, chewy loaf of bread and then tried to replicate it at home, you know what a frustrating experience that can be. Most of our home ovens are just not cut out to create the kind of environment that the bread requires. Luckily, I’m here with a solution to all your baking woes with a simple no knead sourdough bread. This’ll give you bakery results, every time.
I didn’t invent this method, but I’ve tested it and can say that the results are quite amazing. The original no knead recipe that’s floating around out there uses yeast, but I adapted it to use sourdough starter (if you don’t have any, learn how to start your own). I bake often with sourdough, so I know that if the dough will be sitting overnight anyway, the sourdough will make it rise just as well as instant yeast will, and may even offer some extra health benefits. And while you certainly can use a pinch of yeast in place of the starter, you definitely won’t get the same tangy flavor as a no knead sourdough. You will need a Dutch oven for this, or at least some kind of oven safe container with a lid.
