No Knead Real Sourdough bread

Ingredients

• 4 cups flour

• 2 cups of water

• ½ cup sourdough start

• 2 tsp salt

*These measurements are for Einkorn flour which is an ancient grain and very similar consistency to whole wheat. If using a white flour you will need to add a ½-1 cup more water to get the dough to the right consistency. It should be a wet sticky dough. If it is too dry you will want to add a little water. It is not the consistency of typical bread dough, the kind you can knead.

Instructions

Measure flour into a medium size bowl that has a lid. Add salt and stir and then add the starter. Last add the water and stir until mixed well with no dry spots or leftover flour. Place on lid and let sit for at least 6 hours.

2 hours before you want to bake the bread, scrape your wet dough into an oiled bread pan. Cover with paper towel or cloth while it rises for 2 hours. Be aware that anything that touches the dough will stick to it.

Pre-heat your oven to 425 degrees. Once fully hot add your bread to oven and cook for 45 minutes. Can cook multiple loaves at a time.

Bread can be frozen sliced or as a whole loaf after it has completely cooled. Lasts in the fridge for a few weeks.

Best to slice after cooled but one slice is delicious hot. Can't cut much more than that without crushing the loaf when hot.