This no knead sourdough boule recipe is the perfect way to use leftover sourdough discard. Plus, it requires less prep time, but provides the same delicious sourdough taste we all love!
Is there anything better than a fresh loaf of sourdough bread? Nope. Definitely not.
Read on the learn how to make this no knead sourdough boule using sourdough discard!
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What is a boule?
If you’re still stuck on trying to figure out what the heck a ‘boule’ is, let me help you out.
A boule is simply a fancy way of saying “round loaf of crusty bread”.
Why use sourdough discard
Using sourdough discard makes this recipe much easier and cuts down on the steps needed to make your perfect loaf. While it is entirely possible to make this exact loaf with active sourdough starter, the ability to use discard (or simply unfed starter) makes this recipe a little easier to whip up when you maybe forgot to feed your starter earlier in the day or have extra discard to use.
Need to make a sourdough starter? Read how here.
Ingredients for this no knead sourdough boule
The ingredients needed for this sourdough discard boule recipe are the same that you would need for most sourdough recipes:
- Sourdough starter
- Flour – I highly recommend using King Arthur Brand flour.
- Water
- Salt
Make the no knead sourdough discard boule
To make this sourdough discard boule, we use a stand mixer rather than simply mixing by hand. This allows all of the mixing and kneading to be done for you.
Mix the dough
To the bowl of a stand mixer, add the sourdough starter (fed or unfed will work), salt, water and flour.
Mix with the dough hook attachment until well combined. The dough should be shiny and stretchy, but not sticky. You may have to add a little more flour to make the dough less sticky (this just depends on the hydration level of your starter. If it is thinner, you will likely need to add a little more flour).
Once the dough ball has formed, continue mixing on low-medium for 5-6 minutes.
Next, place the dough ball in a lightly oiled glass bowl, cover with plastic wrap or a damp tea towel.
Rest the dough
This is where this recipe is quite different from a traditional sourdough loaf. Rather than performing stretches and folds, this recipe just requires you to put the dough in a bowl and allow it to rise for 8-12 hours at room temperature.
After 8-12 hours, the dough should have roughly doubled.
Shape the loaf
Now, take the dough and place it on a lightly floured surface. Gently shape the dough into a round loaf, until the top is tightly formed.
Once shaped, place into a banneton or parchment-lined bowl and allow the loaf to rise until doubled. This usually takes 1-2 hours, depending on how warm your kitchen is.
Bake the loaf
Once the loaf has doubled, preheat the oven to 500F with a dutch oven inside. Once the oven is preheated, place the loaf onto a sheet of parchment paper, score the top and place inside the dutch oven. Reduce the temperature to 450F and bake for 20 minutes.
After the initial bake time is complete, remove the lid fro the dutch oven and bake for an additional 5-10 minutes, or until the top of the loaf is golden brown.
Remove the loaf from the oven and allow it to sit for 2 hours before slicing. This is important to allow the bread to finish cooking while it cools.
Like this no knead sourdough boule?
If you liked this sourdough recipe, make sure to check out my other sourdough recipes!
Did you try this recipe
I would be so grateful if you left a rating and review below!
No-Knead Sourdough Boule
This no-knead sourdough boule is the perfet way to use leftover sourdough discard. An easy recipe to whip up and let rise, this is sure to become a favorite.
Ingredients
- 1 C sourdough starter
- 1 C water
- 4 C flour
- 2 tsp salt
Instructions
- Combine sourdough starter, water, flour and salt in the bowl of a stand mxer. Mix on low-medium until combined.
- Continue mixing for 5-6 minutes, or until the dough is shiny and stretchy.
- Place dough in a lightly oiled glass bowl and cover with plastic wrap or a damp tea towel. Allow it to rest for 8-12 hours at room temperature.
- After the dough has rested, it should have about doubled in size.
- Place the dough onto a lightly floured surface and gently work into a round loaf.
- Place the loaf into a banneton or parchement lined loaf, allow to rest for 1-2 hours or until doubled.
- Preheat the oven to 500° with a dutch oven inside. Once preheated, place the dough onto a sheet of parchment paper and place inside the dutch oven. Decrease temperature to 450°F and bake for 20 minutes.
- After the 20 minutes is done, remove the lid from the dutch oven and bake another 5-10 minutes, or until the loaf is golden brown.
- Remove the loaf from the oven and allow to rest for 2 hours before slicing.
Notes
Storing sourdough
Sourdough typically lasts longer than conventional store-bought bread because of the fermentaiton process (but it never lasts as long in my house because my fmaily loves it!). I like to store my sourdough in airtight container at room temperature and slice as needed.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 188Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 390mgCarbohydrates 39gFiber 2gSugar 0gProtein 6g
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