Easiest No-Knead Sourdough Bread: No Dutch Oven (All-purpose Flour Edition)

Video Description

proofpointbaking.com/recipes Think you need expensive equipment or fancy bread flour to bake sourdough? Think again! In this video, I’m breaking down the easiest, most beginner-friendly sourdough recipe—ever. We are making a delicious, crusty loaf using just all-purpose flour, no kneading, and absolutely no Dutch oven! If you have a bowl, a baking sheet, and a sourdough starter, you can bake this. Perfect for beginners or anyone who wants a low-effort loaf. 🔔 Subscribe for more easy recipes:    / @proofpointbaking   Ingredients 360g water 120g active sourdough starter 2 teaspoons (12g) fine sea salt 4 cups (500g) all-purpose flour Instructions: Day 1: Mix & Rest 1) Activate Starter: Ensure your sourdough starter has been recently fed and is active/bubbly before you begin. 2) Combine Ingredients: In a large bowl, whisk the active starter into 360g of water until roughly dissolved and then add salt and whisk again. 3) Add flour: Add the all-purpose flour to the wet mixture. Use your hands or a dough whisk to mix everything until a shaggy, rough dough forms and no dry bits of flour remain. Avoid vigorous kneading; gentle mixing is enough. 4) Autolyse/Rest: Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes to 1 hour. 5) Bulk Fermentation (with gentle folds): Over the next 3-4 hours, perform a few sets of "stretch and folds" every 30-60 minutes to build strength. (as demonstrated in the video – wet hands, pull the dough up, and fold it over itself a few times in the bowl). 6) Cold Proof: After the last stretch and folds, cover and place in the refrigerator for 12-15 hours (overnight). Day 2: Bake 1) Preshape: The next morning, gently dump the dough onto a lightly floured surface. Shape it into a ball by folding the edges towards the center. Cover and let it rest for about 30–60 minutes 2) Shape and proof: Gently press the dough to deflate it, then shape it into a rectangle and roll it into a tight log. Place the shaped dough seam-side up in a floured proofing basket (banneton) Cover and place in the refrigerator for 3-4 hours. 3) Preheat: Preheat your oven to 500°F (260°C) with a heavy baking sheet or pizza stone inside. Place a separate metal tray (like a cast-iron skillet) on the bottom rack. 4) Prepare: Remove the dough from the banneton. Place a piece of parchment paper on top of the banneton, then place a baking sheet or peel over the parchment, carefully flip the assembly so the dough is on the parchment paper on the baking sheet/peel. 5) Score: Using a sharp knife or razor, make a swift cut on top of the loaf to allow it to expand. 6) Bake & Steam: Carefully transfer the loaf (using a pizza peel or parchment paper) onto the preheated pizza stone. Lower temperature to 450°F (232°C), Immediately pour 1 cup of hot water into the bottom metal tray and quickly close the oven door. 7) The Bake Cycle: a - Bake for 20 minutes at 450°F (after an initial high heat burst if you prefer). The steam will help the bread rise. b - Remove the steam pan/water tray (be very careful, it's hot!). c - Bake for an additional 25-30 minutes or until the crust is golden brown and sounds hollow when tapped on the bottom. 8) Cool: Transfer the finished loaf to a wire rack and let it cool completely for at least 1-2 hours before slicing. This is crucial for the internal structure and to ensure the best texture. If you enjoyed this video, please like, subscribe, and let me know how your loaf turns out in the comments! 🥖✨ #sourdough #beginnersourdough #nokneadsourdough #allpurposeflour #sourdoughwithoutdutchoven #easyrecipes #BakingTips #BreadMaking #SourdoughBread #homebaking Timestamps: 0:00 - Introduction & The Amazing Result 0:12 - Feeding sourdough starter 2:08 - Simple Ingredients & Mixing the Dough (No-Knead Method) 4:34 - First Rise & The "Fold" Technique (instead of kneading!) 7:35 - Preshaping into a ball 9:07 - Shaping into a proofing basket (banneton) 10:48 - Scoring and baking 12:16 - Final result