No Knead Bread/ Regular and Sourdough

• 3 cups unbleached bread flour  (I use 2 cups Whole Wheat 1 cup bread flour)
• 1/2 teaspoon instant yeast 
• 1 3/4 teaspoon salt
• 1 1/2 cups water
• 2 Tablespoons honey (This will NOT make the bread sweet at all, but it will taste terrific!)
• 6-8 quart dutch oven. Does not need to be the enamel-coated kind. A regular, camping style dutch oven works great as well

Directions

1. Stir together ingredients until flour is moistened and shaggy looking.  Cover with plastic wrap and rise at room temperature for 14-20 hours 
2. Lightly flour a work surface and with floured hands, fold the dough over itself twice.  Cover loosely with plastic & rest for 20 minutes. Then shape the risen dough into a tight ball and place it on the center of a large piece of parchment strip, cover loosely with a tea towel and rest for 2 hours. 
3. A half-hour before baking, preheat the oven and a 6 to 8-quart Dutch oven to 450F. 
4. When ready remove the lid from the dutch oven (careful, it will be very hot) and carefully lower the bread dough with the parchment paper into the dutch oven and return the cover.  
5. Cover and bake for 30 minutes, then uncover and bake another 5-10 minutes until well browned.
6. Cool before slicing with a serrated knife.

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SOURDough No knead 

•3 ½ cups/425 grams bread flour

•1.5 teaspoons salt

•¾ cup/180 grams sourdough starter 

•2 tablespoons sesame seeds (It's okay to kipped this or add different nuts!)

PREPARATION

1.In a large mixing bowl, combine the flour and salt.

2.In a small mixing bowl, stir together 1 1/4 cups lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight about 10 to 24 hours.

3. The next day, dust a clean kitchen surface with flour. Scoop out the dough and place it on the surface, then dust with more flour. Gently fold the edges of the dough from the outside in, to form a round loaf. Place on a sheet of parchment paper the seam side down, then cover and allow to double in size, about 2 hours.

4. Meanwhile, heat the oven to between 450 degrees. Place a covered enamel Dutch oven or heavy pot with a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, take off its top, and carefully invert the risen dough with the parchment paper into it. Sprinkle with the sesame seeds, then put the top back on the pot and return it to the oven.

5. Bake for about 25 to 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 5-10 minutes or so. Put the loaf on a rack to cool for at least 30 minutes before serving.