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Easy No-Knead Sourdough Flavor Bread Recipe - King Arthur Baking

This document provides a recipe for an easy no-knead sourdough bread that uses Instant Sourdough Flavor for a robust taste without the need for a regular starter. The preparation takes 15 minutes with an overnight refrigeration period, yielding one loaf after a total time of approximately 14 hours and 50 minutes. The instructions detail the steps from mixing ingredients to baking and storing the bread.

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Dustin Owens
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34 views2 pages

Easy No-Knead Sourdough Flavor Bread Recipe - King Arthur Baking

This document provides a recipe for an easy no-knead sourdough bread that uses Instant Sourdough Flavor for a robust taste without the need for a regular starter. The preparation takes 15 minutes with an overnight refrigeration period, yielding one loaf after a total time of approximately 14 hours and 50 minutes. The instructions detail the steps from mixing ingredients to baking and storing the bread.

Uploaded by

Dustin Owens
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Easy No-Knead Sourdough

Flavor Bread
Whether you’re someone who either forgets to feed your sourdough
starter regularly (or doesn’t keep one at all), this loaf ensures you don’t
have to go without a homemade loaf with robust sourdough flavor. Thanks
to our Instant Sourdough Flavor, this no-knead dough can be baked after
a quick overnight rest in the refrigerator. Now that’s instant — when it
comes to sourdough!

PREP BAKE T O TA L YIELD

 15 mins 50 mins to 1 14 hrs 50 1 loaf


hr mins

Ingredients Instructions
2 1/2 cups (300g) King Arthur 1 To make the dough: In a large (at least 4-quart) bowl or container,
Unbleached All-Purpose Flour stir and then knead all the ingredients together to make a sticky,
1/2 cup (57g) King Arthur Whole cohesive dough.
Wheat Flour 2 Cover the dough loosely and let it rest at room temperature for 1
3 tablespoons (18g) King Arthur hour; you can simply drape a piece of plastic over your bowl or use
Instant Sourdough Flavor the lid of your container without sealing it shut.
1 teaspoon instant yeast 3 Cover the bowl tightly with a piece of plastic or seal the container
1 teaspoon salt with its lid, and refrigerate the dough overnight or for up to three
1 1/4 cups (284g) water, days.
lukewarm 4 To shape the dough: When you’re ready to make bread, transfer the
dough to a floured work surface and shape it into a ball.
5 Place the dough in a lightly greased lidded baking crock or Dutch
oven, cover it, and let it rise for 60 to 90 minutes, until almost
doubled.
6 To bake the bread: Place the crock into your cold oven. Set the oven
temperature to 425°F, start the oven, and start a timer for 45
minutes.
7 When the timer goes off, remove the lid from the crock and
continue baking the bread until it’s as golden brown as you’d like and
a digital thermometer inserted into the center reads at least 207°F,
about 5 to 15 minutes longer.
8 Remove the bread from the oven and transfer it to a rack to cool
completely.
9 Storage information: Store the bread, well wrapped, at room
temperature for up to two days; freeze for longer storage.
We're here to help. King Arthur Baker's Hotline: (855) 371 2253

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