Easy No-Knead Sourdough Flavor Bread

To make the dough: In a large (at least 4-quart) bowl or container, stir and then knead all the ingredients together to make a sticky, cohesive dough.

Cover the dough loosely and let it rest at room temperature for 1 hour; you can simply drape a piece of plastic over your bowl or use the lid of your container without sealing it shut.

Cover the bowl tightly with a piece of plastic or seal the container with its lid, and refrigerate the dough overnight or for up to three days.

To shape the dough: When you’re ready to make bread, transfer the dough to a floured work surface and shape it into a ball.

Place the dough in a lightly greased lidded baking crock or Dutch oven, cover it, and let it rise for 60 to 90 minutes, until almost doubled.

To bake the bread: Place the crock into your cold oven. Set the oven temperature to 425°F, start the oven, and start a timer for 45 minutes.

When the timer goes off, remove the lid from the crock and continue baking the bread until it’s as golden brown as you’d like and a digital thermometer inserted into the center reads at least 207°F, about 5 to 15 minutes longer.

Remove the bread from the oven and transfer it to a rack to cool completely.

Storage information: Store the bread, well wrapped, at room temperature for up to two days; freeze for longer storage.