We have adapted our no-knead pizza dough once again. This time we stripped it down to flour, water, and salt. To that, we added what we call sourdough base. Sourdough base is a mixture of 1 part sourdough starter to 2 parts flour and 2 parts water that is combined and allowed to ferment for at least 6 hours. We combined everything in a large bowl. We mixed and folded the developing dough occasionally over an 18-hour window. We put the dough into a pre-heated Dutch oven and baked it for an hour and fifteen minutes. The first 30 minutes the loaf was covered, the second 30 minutes it was uncovered, and for the final 15 minutes, we baked the loaf on a wire rack. The crust is crackling and crisp. The interior is moist, airy, and chewy. It’s been fun to revisit an old friend.
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