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No-Work Sourdough Peasant Bread

This no-work bread is the perfect solution for a busy day. Fix it, let it do its magic for a few hours, and then bake it... in its bowl!
Prep Time1 hour
Cook Time45 minutes
Rest Time5 hours 15 minutes
Total Time7 hours
Course: Bread
Cuisine: European
Keyword: bake in bowl, no knead, no work, oven safe glass, peasant bread, pyrex, sourdough
Servings: 12
Cost: $5

Equipment

  • 1 mixing bowl
  • 1 food scale
  • 1 medium sized oven-safe bowl
  • 1 parchment-lined baking sheet or pizza stone

Ingredients

  • 200 grams or 3/4 cup active sourdough starter
  • 500 grams or 4 cups all-purpose flour
  • 375 grams or 1.5 cups purified drinking water
  • 15 grams or 2.5 teaspoons salt

Instructions

  • Measure out all ingredients into a medium mixing bowl, and loosely mix together. (Do not use the bowl you intend to bake in.)
  • Allow dough to rest for 30 minutes.
  • Once dough has rested, it will still feel very wet. Fold or knead the dough the best you can for 50-100 turns. After this many stretch/fold turns, your dough will look very smooth and evenly mixed.
  • Generously butter your oven-safe bowl.
  • Coax your loose bread dough into the oven-safe bowl. Cover with plastic or a clean tea towel and allow to rise in a draft-free area until the dough has doubled in size. The timing will depend on how strong your starter is, and whether it was at it's peak or not. It will also depend on the temperature of your home. Aim for approximately 4-6 hours.
  • When dough is ready, preheat the oven to 400 degrees. Bake for 30 minutes.
  • After 30 minutes, turn out the bread boule onto a parchment lined baking sheet, or pizza stone, and bake it, dome up, for another 15 minutes to allow it to get a nice golden brown color.
  • Allow the bread to cool before slicing into it.