How to bake artisan sourdough in just six hours without kneading
In short: Most sourdough enthusiasts accept that great bread requires an overnight wait. However, a specific no-knead technique allows you to produce a crusty, professional-grade Dutch oven loaf in a single afternoon, using simple folding motions instead of intensive manual labor.
The traditional sourdough process often relies on long fermentation periods to develop flavor and structure. This six-layer method, as detailed by Glen And Friends Cooking, bypasses the overnight wait by utilizing a series of timed rests and folds. The process begins by whisking 230 mL (230g) of room temperature water with sourdough starter, then incorporating a flour and salt mixture to create a ragged dough.
Instead of vigorous kneading, the structural integrity of the loaf is built through repetitive folding. After an initial rest of 30 to 60 minutes, the baker performs 6 to 8 folds, bringing the edges of the dough to the center. Following a second one-hour rest, the dough is shaped into a ball on a floured surface. This dough is then placed in a prepared banneton—or a bowl lined with floured linen—and allowed to rise for two hours under a couche or plastic bag.
The final stage relies on the intense heat of a preheated cast iron Dutch oven, set to 240ºC (475ºF). After scoring the top of the dough with a knife or lame, the bread bakes with the lid on for 30 minutes. Removing the lid for an additional 5 to 15 minutes allows for the desired level of browning. For the best results, the flour mix can be customized; while white bread flour is standard, a blend of 45% white, 45% whole wheat, and 10% rye, bran, or spelt is a viable alternative. Finally, the loaf must cool on a rack for at least one hour before slicing to ensure the internal structure sets properly.
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- Summary by Intellect · source: 🔵 6 Hour Sourdough No-Knead Bread Artisan Dutch Oven Bread Recipe
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