I’ve been baking 100% naturally leavened sourdough on and off for three years, with mixed results - always delicious, but often more biscotti-height than sandwich-appropriate 🤷🏻‍♀️.

This is my first time trying the no-knead method with a Dutch oven, and it’s literally the first time I got the loaf I wanted!

EQUIPMENT: I’m using a Lodge 6 qt. Dutch oven (a bargain at $50). Bulk Fermented and risen in a glass bowl lined with a linen tea towel sprinkled with flour. I don’t have a pizza peal so used a rimless cookie sheet to turn the boule out of the bowl. Don’t have a bread lame, so slashed top with a razor blade “paint scraper” I had in the tool box (cleaned/disinfected). Running low on plastic wrap, so I Covered the bowl during BF with a plastic shower cap (taken from KAF Tips blog)!

FLOUR: I can’t get KAF AP right now so had to use store brand, but did use 100g of KAF Sprouted Wheat Flour, in hopes of ensuring a good rise. I did not use the dough enhancer.

I also re-read the linked articles on boule-shaping and slashing, and also a troubleshooting video on kneading wet dough.

I wish we could post photos, because if I can get this result in my tiny kitchen with just a bowl and a dough scraper - and a shower cap (LoL), you can do this! 💪🏼

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