Knead Not Sourdough Bread sounds like a lazy shortcut to making bread at home and I am all in! What, no fussing with the dough? No worrying about how the dough feels? No spending time forming the perfect loaf at exactly the right moment in the baking process? Yup, exactly that! I found this knead not sourdough bread recipe from Alton Brown of Food Network and his ideas nearly always jump out at me because I like his scientific method of cooking. There is a method to his madness, and he explains things clearly and logically. I like that approach. Another strong point of this no knead sourdough recipe is that the bread cooks in a Dutch oven. Back when I first tried this recipe in 2011, I wanted to share more recipes for my mom to try in her Dutch oven, so this was worth a go. Today the same approach holds true. This recipe take a long time to create but nearly all of the time is hands-off; the dough does its thing and all the baker does is patiently wait and enjoy the results.Print
Knead Not Sourdough Bread (originally from Alton Brown)
- 17 ½ ounces bread flour
- ¼ tsp dry active yeast
- 2 ½ tsp kosher salt
- 12 ounces filtered water
- 2 TB cornmeal
- Please click through to find Alton Brown’s recipe
I’ll describe how I followed his instructions for knead not sourdough bread. Heads up: this is a long process. Don’t plan on taking the ingredients out of the pantry in the morning and having freshly baked bread that same night for dinner. Mix the flour, yeast and salt in a bowl. Add the water and stir. The dough came together fairly easily. You don’t want to over mix it at this stage. Let it all sit in the bowl covered tightly with plastic wrap for 19 hours. Yes– 19!!!
When you are ready for the next phase, put your Dutch oven in the oven for a while to let it preheat. I set the delay function on my oven to turn on about 30 minutes before I expected to return home. This worked really well. I walked in the door, had a hot oven and pan, baked the bread and enjoyed it for dinner less than an hour later. The dough bakes for 30 minutes at 450 F degrees with the lid on, then another 15 minutes with the lid off.
The results were better than I had expected. The crust of the bread was crunchy and golden. The inside could have been cooked just slightly longer but was still soft and springy. Other than the long waiting periods, this no knead sourdough bread recipe doesn’t call for any time-consuming effort. Plan ahead so that the initial rising period is overnight, the next phase occurs in the morning, then the bread will cook just before dinner.
Note: Post originally from November 2011; Updated in January 2018.