Hi all! I’ve been making sourdough for 3 years now, and made my starter back in 2022. I’ve been experimenting a lot with it ever since, and after a longggg break (I had a baby 😅) I finally pulled my starter out of the fridge and got back to baking. This is my second loaf since I revived my starter, and I think it was my best loaf yet. 

I’m a firm believer in “no fuss” sourdough. Just meaning, but I’m not going to lose sleep over it. I want it to “work” for me and my growing family (and my little to no free time lol). Which means, I don’t have time to learn about hydration percentages, fancy scoring, or suuuuper precise techniques. 

The quantities in this recipe were based loosely off of Farmhouse on Boone’s no-knead sourdough recipe, and the process was just kinda what works best for me after trial and error. 

Recipe:
• 350g organic unbleached all purpose flour
• 125g organic bread flour
• 100g active starter
• 325g filtered water
• 10g salt

Process:
1. Mix flour and water together and let rest for 30ish minutes. 
2. Add in starter and salt, knead for a few minutes just to combine. 
3. Stretch and folds: every 20-30 minutes, 3-4x
4. Cover with a damp tea towel and allow to rise in oven with light until doubled (6ish hours for me). 
5. Shape and place in a banneton in fridge overnight. 
6. Preheat Dutch oven to 500 degrees. Score dough and place on parchment paper in preheated Dutch oven. I put a few ice cubes in the Dutch oven under the parchment paper for extra steam. 
7. Bake for 25 minutes covered at 500, 20 minutes uncovered at 450.

Would love feedback or tips/tricks! I don’t know how to read the crumb, etc. so any insight would be helpful! 

My best loaf to date! No fuss sourdough.