Nearly No-Knead Sourdough
May 27, 2022
This is an easy, long-fermented sourdough with great flavor for minimal effort, with a crisp crust and a holey, irregular crumb. It uses bread flour, with the addition of 10% whole wheat flour for a boost of wheaty flavor and a tan-hued crumb.
To develop gluten without kneading, it relies on a long fermentation, along with a brief 20-minute rest before the salt is added, a trick known as an autolyse, and a single set of folds early on.
The shaped loaf gets placed in a banneton or a towel-lined colander and is then proofed in the refrigerator for 8 to 24 hours, where it develops flavor and firms up, to encourage clean, dramatic slashes upon baking.
This recipe yields one 900g loaf.