No-Knead Rustic Cast Iron Sourdough
A crackly, bakery-style loaf with minimal effort. The cast iron method creates steam for a professional crust – no special equipment beyond what most kitchens already have.
Ingredients:
- 3 cups flour (or all-purpose flour)
- 1 cups sourdough (active sourdough starter)
- 1 cup water (warm water)
- 11/2 tsp salt
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Instructions
In a large bowl, mix flour, starter, and water until a shaggy dough forms. Rest 30 minutes.
Add salt and mix gently until incorporated (no heavy kneading required).
Cover and let rise 4–6 hours until doubled.
Preheat oven to 450°F with a cast iron pot inside.
Shape dough into a round loaf and let rest 30–60 minutes.
Carefully place dough into hot cast iron, cover, and bake 30 minutes. Remove lid and bake 10 more minutes until deeply golden and crusty.
Cool completely before slicing.
A crackly, bakery-style loaf with minimal effort. The cast iron method creates steam for a professional crust – no special equipment beyond what most kitchens already have.
Grocery List + Prices
Pantry
Bread flour (5 lb bag) — $4.28
Salt (per use) — ~$0.02
Homemade starter — negligible cost
TOTAL COST
Per loaf (estimated flour portion): ~$2.25
(Store-bought artisan sourdough: $6–$8)
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