Uploaded November 2025 | Updated September 2026, 2 weeks ago
This is the method I use for making no-knead sourdough loaves to go with soup. I use Jim Lahey's "biga" method from his book, "The Sullivan Street Bakery Cookbook." A non-affiliated link to his book(s) is below.
thriftbooks.com/a/jim-lahey/222863
barnesandnoble.com/s/%22Jim%20Lahey%22?Ntk=P_key_Contributor_List&Ns=P_Sales_Rank&Ntx=mode+matchall
Recipe:
Dough:
50 g sourdough starter (60g for onion variety)
300 g room temperature water
400 g all-purpose flour
1 teaspoon salt
3 tablespoons dried minced onion plus 3 tablespoons of warm water
Method:
If using, add onion to water and set aside.
Whisk starter and room temperature water. Add onion if using. Add flour and salt. Mix to form stiff dough. Cover with kitchen towel and plate. After about 30 minutes, mix again, pulling dough together. Cover again and rise for 6-8 hours. Into a cold oven, place a Dutch oven with a tight-fitting lid. Preheat to 485 degrees F. Meanwhile, shape dough onto a piece of parchment paper and cover with overturned mixing bowl. Remove Dutch oven from preheated oven, score loaf if desired. Place dough and parchment into Dutch oven, replace lid, and bake for 45 minutes. Let bread cool at least 1 hour before serving.
Connect with me:
Ravelry: MercyTriumphs
Instagram: instagram.com/slowcrochetYT
Email: slowcrochetYT(at)gmail.com
This is the method I use for making no-knead sourdough loaves to go with soup. I use Jim Lahey's "biga" method from his book, "The Sullivan Street Bakery Cookbook." A non-affiliated link to his book(s) is below.
thriftbooks.com/a/jim-lahey/222863
barnesandnoble.com/s/%22Jim%20Lahey%22?Ntk=P_key_Contributor_List&Ns=P_Sales_Rank&Ntx=mode+matchall
Recipe:
Dough:
50 g sourdough starter (60g for onion variety)
300 g room temperature water
400 g all-purpose flour
1 teaspoon salt
3 tablespoons dried minced onion plus 3 tablespoons of warm water
Method:
If using, add onion to water and set aside.
Whisk starter and room temperature water. Add onion if using. Add flour and salt. Mix to form stiff dough. Cover with kitchen towel and plate. After about 30 minutes, mix again, pulling dough together. Cover again and rise for 6-8 hours. Into a cold oven, place a Dutch oven with a tight-fitting lid. Preheat to 485 degrees F. Meanwhile, shape dough onto a piece of parchment paper and cover with overturned mixing bowl. Remove Dutch oven from preheated oven, score loaf if desired. Place dough and parchment into Dutch oven, replace lid, and bake for 45 minutes. Let bread cool at least 1 hour before serving.
Connect with me:
Ravelry: MercyTriumphs
Instagram: instagram.com/slowcrochetYT
Email: slowcrochetYT(at)gmail.com
