Description
Recipe for no-knead sourdough bread baked with buttermilk for sour flavor and not the sourdough starter.
Ingredients
Scale
- 1 1/2 cups bread or all purpose flour + 1/4 cup for scraping the dough later
- 1 1/2 cups whole wheat flour (see Notes)
- 1 tsp salt (I use fine Himalayan pink salt)
- 1/4 tsp active dry yeast
- 3/4 cup lukewarm water
- 3/4 cup buttermilk, at room temp (see Notes)
Instructions
- Combine all the dry ingredients (listed in the recipe card below) in a bowl.
- Using a spatula or a wooden spoon, stir in the buttermilk and water till everything is mixed well.
- Cover with a plastic wrap and let it sit on the counter, at room temperature for 12-18 hours.
- After about 12-18 hours, the dough will poof up, almost double in volume and have visible bubbles/holes in it.
- Transfer the fermented dough to a well floured surface and also sprinkle a little flour all over it.
- Fold the dough on all sides using a pastry/dough scraper, about 6-7 folds, forming a rough dough ball.
- If you don’t plan on baking the bread right away, you can loosely wrap the dough ball into a plastic wrap and refrigerate for up to 48 hours. Follow the rest of the steps to bake it when ready.
- Transfer the dough ball to a bowl, lined with parchment paper and cover with a kitchen towel.
- Let it stand on the counter top for about ½ an hour so as to let it proof or rise, while you preheat the oven.
- Preheat the oven, along with a Dutch oven inside it, to 450 deg F.
- Once the oven is preheated to the required temperature, the dough has proofed or risen a little and the Dutch oven is also preheated, carefully remove the Dutch oven from the oven (remember, it will be EXTREMELY HOT!).
- Lift the parchment paper with the dough off the bowl and transfer it into the preheated Dutch oven and cover it with the lid.
- Return the Dutch oven into the oven and bake for 30 minutes.
- After 30 minutes, take the Dutch oven out of the oven.
- Take the lid off. Keeping the oven mitts on, gently lift the bread and remove parchment paper underneath.
- Return the Dutch oven with the almost baked bread, without the cover, to the oven and bake for an additional 10 – 15 minutes till it develops a darker golden brown crust.
- Let it cool on a wire rack for about 30 minutes or more before slicing, otherwise it might look gummy or raw from the inside.
- Slice and enjoy it warm or toasted with salted butter, olive oil + balsamic, cheese, jam, or serve it with soup, make sandwiches, etc. See Notes for storage information.