No Knead San Francisco Sourdough

Method for the sour dough starter:

1. Combine the flour, sugar, and yeast together in a clean non-metallic bowl. Slowly mix in the water and stir until it forms a thick paste that resembles pancake batter.

2. Cover the starter with a cloth and let it sit in a warm (70 to 80 degrees F.), draft-free place. The mixture will bubble as it ferments. Let it sit out for 2-3 days stirring it once a day. When the starter looks bubbly and begins to have a pleasant sour smell it's ready to use in the no knead recipe.

Cook's Note: Once your starter begins bubbling, feed it water daily to keep it alive. Start by removing 1/2 cup of the starter for baking or discarding. Stir in 1/2 cup each flour and warm water (100 degrees F) daily until the starter is used up. Stir and cover loosely with plastic wrap (allow a little breathing space), and store it on your counter top or refrigerate it in container without feeding for several months.

Method for the bread:

1. Combine the bread flour, whole-wheat flour, starter and salt in a large bowl. Add 11/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. Let the dough rise, covered, at room temperature for about 18 hours. The surface will be bubbly after rising.

2. Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center. Fold in the sides to make a square. Turn the dough over and tuck and pinch the corners under to form a ball.

3. Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, about 2 1/2 hours.

4. Position a rack in the bottom of the oven. Place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack. Preheat the oven to 450 degrees F for 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, make an x formation on the top of the bread using a sharp knife and lift up the parchment and invert the dough into the pot (shake the pot to center the dough, if necessary). Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 20 more minutes. Turn out onto a rack to cool.

Makes 1-10 inch round loaf
Active Time: 1 1/2 hours
Total Time: 4 days