No-knead sourdough boule
Prep time: 17 hours
Cook time: 35 mins
Total time: 17 hours 35 mins
Yields 1 boule. Also, due to the small amount of starter in this recipe, this will take a looooong time to rise.
  • 60 grams sourdough starter (about ⅓ cup)
  • 420 grams all purpose flour (about 3 cups)
  • 250 grams of room temperature water
  • 1½ tsp of salt
  1. Pour the starter and salt into the water. Mix in a medium bowl until the starter is completely dissolved in the water.
  2. Add in the flour and mix with a spoon. Do some light kneading in the bowl, but don't really worry kneading it. Just worry about getting the mixture homogeneous. The long rise time will take care of building up the gluten in the bread. ;)
  3. Cover with plastic wrap and leave in a warm corner for 8 hours. YES. EIGHT hours. Nothing will happen during hours 1-6, and it will be super frustrating. But leave it alone overnight and you will see that it puffed up.
  4. Form the boule. Flatten and pull the dough out of bowl. Pull it over itself, again and again, to form a tight ball. Basically, gather from the center of the ball and pull the "skin" over the body of the dough ball to make it rounder and tighter.
  5. Liberally flour a clean, smooth surface, (your counter top?), an area a little bigger than the size of the dough ball (because it will rise!). Place the dough ball on top. Add more flour to the top of the guy. Cover with plastic so it doesn't dry out. And leave it alone for another 8 hours or so. (The times are not precise, so based on what your dough is doing, you may want to move onto steps sooner or later. I like big bubbles so I had loooong wait times.)
  6. After so-and-so many hours, your dough should be puffy and almost double in size. Preheat the oven to 400 degrees F. I flip a cast iron skillet over and also put that in the oven to preheat (I cook my bread on that bottom surface of the skillet, but a sheet pan will also do).
  7. Right before baking, score the top of the bread. I like to slash a big ol' square on it.
  8. Bake for about 35 minutes or until the bread is a light golden brown color and feels light for its size.
  9. Let it cool for at least 10 minutes before slicing and serving.
Recipe by heo yeah yum at