The World's Easiest No Knead Sourdough Bread

This recipe is based on Artisan Bread in Five Minutes a Day (which is a wonderful book and method). But it's even easier.

What you do is create a big batch of dough that you keep in your refrigerator for up to two weeks. The longer you store the dough, more the sourdough flavor will develop. However, the dough can be used right away.

Ingredients:

A 2 pound bag of flour
4 1/2 cups water
3 tablespoons yeast
3 tablespoons salt



How to make the dough:

Mix all the ingredients together to make a smooth and very wet dough. For best results, mix the water, the yeast and salt together first. Then add the flour.



To cook:

• Take a hunk about the size of a tennis ball from your dough and plunk it into your oven. 
• Then set your oven to 450° and cook for about 20 minutes. It is not necessary to preheat the oven. 
• It's done when it is brown on the outside and cooked all the way through.

Helpful hints

• Don't work the dough too much or add too much flour as you shape it. This will make the bread tough.
• Don't worry if the dough turns grey after a day or two; that is normal.