Almost No-Knead Sourdough Bread

Instructions:

In a large bowl, whisk together the flour, salt, dough enhancer, and lecithin. In a separate bowl, whisk together the water and sourdough starter. Pour the water mixture into the flour mixture and use a Danish Whisk to stir everything together until a shaggy dough forms and no dry streaks of flour remain. Cover tightly with plastic wrap and let sit on the counter for up to 10 hours, or in the refrigerator up to 24 hours. The dough should at least double in size and look very puffy and bubbly.

Prepare a plastic banneton by spraying it with baking spray then coating it evenly with flour. Discard any excess flour and set aside.

Deflate the dough and turn it out onto a lightly floured counter. Add any mix ins you may want on top of the dough now. Grab the edges of the dough and pull them into the center until you’ve made your way all the way around the ball, pinching the seams together so that the underside has a tight surface. Place the dough, seam side up, in the prepared banneton. Cover loosely with plastic wrap and let rise in a warm place for 45 to 60 minutes. We do this in a turned off oven with a saucepan of boiling water. 

Remove the risen dough from the oven and discard the water.

Cut a 12-by 12-inch piece of parchment paper. Cut a 3 or 4-inch slit from each corner of the parchment going inward towards the center but not all the way through. Place the parchment in a 4 or 5-quart Dutch oven overlapping the corners to create a bowl. Spray the parchment generously with baking spray. Transfer the dough, seam side down, to the Dutch oven and cover with the lid. Place the Dutch oven in the oven and turn the temperature to 425 degrees. Start the timer when you turn the oven on and bake for 30 minutes with the lid on, then remove the lid and continue baking until the internal temperature of the bread reaches 190 to 200 degrees, about 20 minutes longer.

Carefully remove the dough from the Dutch oven and let cool on a rack for at least 20 minutes before cutting.