Duonyte's No-Knead Sourdough Bread

This was fun to make, that's for sure... I have to admit that my first attempt wasn't very attractive, but boy did it taste great! The issue I had was transferring it from the bowl to the baking pot - it was sticky, and since I let it rise in the mixing bowl, it didn't want to move! The second time I made it, I floured it well and placed it in another bowl. This time it was easy to dump into the pot, although I think I'll try GW's oat bran, or maybe cornmeal instead of flour to keep it from sticking. **Update - I made it for the third time, only this time I used parchment and did the final rising with the dough on parchment, in a deep pan of similar width to my cast iron pot, sprayed it with PAM, and covered it with saran. When it was time to transfer it to the hot pot in the oven, the parchment worked like a sling and made transferring it SO EASY because you just drop the whole thing, parchment and all, into the pot. It came out gorgeous and sure tastes wonderful! I like that this is a small loaf, which is perfect for us! I actually brought this along for Father's Day, and it was the talk of the lunch! After having made it more than six times now, the only downside is how many people ask you to make it for them because it is THAT GOOD! Thanks, Duonyte! Made for 1-2-3 Hits Tag.

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This was my first attempt at ever baking bread with sourdough and it turned out so nice! I loved the thick and flavourful crust it got and the lovely chewy centre. Mmmm!
Your directions were very clear and easy to follow. The process scared me at first, but it wasnt difficult in the end and I quite enjoyed it. Ill surely make this again!
I made double the recipe and made one loaf in the pot as suggested and from the other dough I made bread rolls, which I baked on the baking sheet. They turned out super yummy, too just without the thick crust.
THANK YOU SO MUCH for sharing this awesome recipe with us, duonyte!
Made and reviewed for Zaar Stars December 2010.

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I have just found out that sourdough is good for diabetics, even the white bread as it has things in it that ordinary white bread don't. So I am thrilled that I can still have my sourdough with out getting a sugar spike. I made one loaf wholemeal, and one white, and I think the white turned out better, the brown was very nice but a bit dense. I maybe should of added a bit of white flour to it but both were very good. Thank you for a fail safe recipe. I will be making this again.

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I made bread rolls out of that and baked them for 25 minutes. They were really nice. I like this recipe a lot as i needed some ideas what to do with my sourdough starter. I will use this recipe a lot as it is really simple to follow. I will try and add some seeds to the bread rolls next time or i might even go for the big loaf.

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I can't believe it is so easy. I got a starter from a friend with a long and complicated recipe. Too complicated for me.So I searched the Zaar and found this unbelievably easy and very tasty bread. I have baked my bread in a Pyrex casserole dish. Six stars not just five. Thanks for posting. UPDATING For last three months I have been making this bread twice a week. It's so easy and tastes great. I have even grown my own sourdough starter - was easier than expected. Thanks Duonyte for encouragement. Better late than never

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What's to say, but that I DO enjoy sourdough bread, & this is one of the easiest recipes for making A GREAT TASTING BREAD! Definitely a keeper rercipe for me, & my thanks for you posting it! [Tagged, made & reviewed in 1-2-3 Hit Wonders]

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Boy was this fun! An amazing loaf of bread without kneading!!!! Who would have 'thunk' it! I found a cast aluminum dutch oven at the local Big Lots store for $10 so thought why not give it a try! And it made an amazing loaf of bread! I used my Red Sea starter, which is very active, and decided at bedtime that it was progressing a bit too fast, so put the bowl in the fridge for the night. Took it out this morning and allowed to warm up for about an hour, then shaped the loaf and put back in the bowl, which I had sprinkled with oat bran (suppose to make easier to remove). Allowed to rise for two more hours. Preheated the dutch oven about 45 minutes before 'plopping' in the dough. The only note I've made for the next time is I think I'll increase the salt to 2 teaspoons. Wonderful recipe! And so much fun to make! Thanks!

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