Easy No-Knead Sourdough Peasant Bread

Easy No-Knead Sourdough Peasant Bread puts all-purpose or bread flour, granulated sugar and instant yeast at the center of a yeast-bread recipe and finishes in about 165 minutes, enough for 10 slices (1 loaf).

• Yield 10 slices (1 loaf)
• Ready in 165 minutes
• Prep 120 minutes
• Cook 45 minutes

Ingredients

• 3 1/2 cups all-purpose or bread flour
• 2 teaspoons granulated sugar
• 2 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups warm water
• 1 cup sourdough starter (fed or discard)

Instructions

1. In a large bowl, add the flour, sugar, yeast and salt. Whisk to combine. Add the water and sourdough starter and mix with a rubber spatula or wooden spoon until the ingredients form a shaggy, sticky ball and no dry streaks remain.
2. Cover the bowl and let the dough rise until doubled, about 1 to 1 1/2 hours.
3. Place an oven rack in the center position. Preheat the oven to 425 degrees F.
4. Generously grease a 9-inch pie plate or 8 1/2-by-4 1/2-inch loaf pan with cooking spray or butter. (See note for other pan sizes/options.)
5. Scrape the dough away from the sides of the bowl with a rubber spatula, forming a rough ball in the center of the bowl. Lightly grease your hands with cooking spray or oil and place (or just kind of plop!) the dough in the prepared pan. The loaf will not be completely smooth and may look a bit rough in shape, that's ok! You can try to form the dough into a rough ball shape, tucking the edges under, but if it's too sticky, just get it in the pan. :)
6. Let the dough rest, uncovered, for 15-20 minutes until slightly puffy.
7. Bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake for 25-30 minutes until golden. Let the bread cool completely before slicing (see note).

Cool the bake on a rack until the crumb sets, then slice.