Easy No-Knead Sourdough Bread

In a large mixing bowl, combine the sourdough starter and warm water until mostly dissolved. Add the bread flour and salt, then stir with a wooden spoon or dough whisk until a shaggy dough forms. Make sure there are no dry patches of flour remaining. Cover the bowl with plastic wrap or a damp towel and let the dough rest for 30 minutes.

After the initial rest, perform one set of stretch-and-folds by gently lifting and folding the dough over itself from each side. Cover the bowl again and let the dough ferment at room temperature for 10–14 hours, or until it has nearly doubled in size and looks puffy with small bubbles.

Turn the dough onto a lightly floured surface. Shape it into a tight round loaf without pressing out all the air. Transfer the dough seam-side up into a well-floured proofing basket or a bowl lined with a floured kitchen towel. Cover and let it proof for 1–2 hours while preheating the oven. Place a Dutch oven with its lid inside the oven and preheat to 475°F.

Carefully turn the dough onto parchment paper and score the top with a sharp bread lame or razor. Transfer the dough into the hot Dutch oven. Bake covered for 30 minutes. Remove the lid and continue baking for 15–18 minutes, or until the crust is deep golden brown and the internal temperature reaches about 208–210°F.

Carefully remove the loaf from the Dutch oven and place it on a wire rack. Allow the bread to cool for at least one hour before slicing. This resting time helps the crumb finish setting and makes slicing much easier.