Easy No Starter Sourdough Bread

I am a serious lover of sourdough, but don't often make it.  I used to have a starter that I kept up with, but it's been quite a while.  I was intrigued by this recipe that I found for sourdough bread using yogurt instead of starter.  What a perfectly simple way to have a fresh baked loaf of sourdough bread without messing with a starter!  The dough comes together very quickly and is mostly unattended.  This bread takes 18 hours to proof, plus about an additional 2 hours or so for the shaping, final rising, and baking, so plan ahead.

Easy No Starter Sourdough Bread

3 cups all purpose flour
1 1/2 teaspoons salt
1/4 teaspoons yeast
1 1/2 cups plain unsweetened yogurt with live cultures

In a large bowl, stir together the flour, salt, yeast, and yogurt until a shaggy dough forms.  Turn the dough out onto a lightly floured surface and knead for several minutes until smooth. The dough should be slightly tacky, so be careful not to add too much flour.  

Place the dough in a greased bowl, and lightly spray the top of the dough with cooking spray.  Cover the bowl tightly with plastic wrap and let the dough sit at room temperature for 18 hours.

After 18 hours, take the dough out of the bowl and shape it into a ball, trying to retain as much of the rise as possible (don't flatten it or press the air bubbles out).  Place the shaped dough on a piece of lightly greased parchment paper and loosely cover with a bowl or plastic wrap.  Let the dough rise for about 1 1/2 hours.

Place a lidded french oven, dutch oven, or heavy bottomed pot in the oven.  Preheat the oven (and the french oven with lid) to 450F.  When the oven is ready, remove the french oven or pot from the oven and remove the lid.  Lightly dust the top of the dough with a bit of flour.  Use the edges of the parchment as handles, and lift the bread and place it inside the hot french oven or pot.  Put the lid back on and place the bread in the oven.  Let bake for 30 minutes, then remove the lid and continue baking for about 10 to 15 minutes, or until the top is golden brown.  Remove bread from the oven and carefully remove it from the french oven or pot.  Let the bread cool slightly on a cooling rack.  Makes 1 loaf.

Enjoy!  -Cardamommy