This traditional bread recipe is so easy to make and tastes amazing. Discover the amazing taste and health benefits of no knead sourdough bread with this easy recipe.
Because the first rise takes 12-18 hours, it’s best to start this the evening before you want fresh bread.
First stir together the flours, salt, yeast and caraway seeds.
Then add the sourdough starter and water and stir together until a shaggy dough forms. You may need a little more or less water, but 1 ⅓ cups is usually pretty spot on. The dough should be fairly wet, too wet to knead, but not overly so.
Cover with plastic wrap, or no-plastic wrap if you have it, and let sit in a warm spot in your kitchen for 12-18 hours. It should get bubbly and have risen noticeably.
Turn the dough out onto a floured board and turn the sides in. You’re not really kneading, just more like folding. A dough scraper helps.
Then flip the dough over so the seam side is down and place on a tea towel that has been dusted with cornmeal. Top the dough with a light sprinkle of cornmeal, then fold the ends of the towel in loosely to cover the ball and set in a warm place to rise for another 1-2 hours. I usually do 2 hours in the winter because it is colder, but if you live in a warm climate (or if it’s summertime) 1 hour is usually sufficient. The dough should have spread out a bit when it’s finished rising.
30 minutes before the second rise is done, put the dutch oven, with the lid on, in the oven and preheat it to 475°F.
Remove the hot dutch oven out of the oven, take off the lid, and flip the dough over into it, upside down. You can shake the dutch oven a little to get the dough centered if need be, then cover and return to the oven for 30 minutes.