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Easiest Ever No Knead Sourdough Bread Recipe

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★★★★★

5 from 59 reviews

This Easiest Ever No Knead Sourdough Bread recipe delivers a wonderfully rustic, crusty loaf with minimal hands-on time. Using a mature sourdough starter and simple ingredients, the dough undergoes a long rise and proof cycle for rich flavor development and texture. Baked in a covered Dutch oven, this bread has a crisp, golden crust with a soft, pillowy interior—perfect for artisan-style homemade bread lovers.

Ingredients

Scale

Starter Feed

  • 25 grams mature starter
  • 75 grams unbleached bread flour (or all-purpose flour)
  • 75 grams water (90°F)

Dough

  • 100 grams ripe starter (heaping ⅓ cup)
  • 300 grams filtered water (90°F) (1¼ cups + 1 tablespoon)
  • 500 grams white bread flour (or unbleached all-purpose flour) (3½ cups + ½ teaspoon)
  • 10 grams sea salt (2⅛ teaspoons)

Instructions

  1. Feed: The evening before baking, combine 25 grams mature starter with 75 grams flour and 75 grams warm water (90°F) in a clean mason jar. Mix thoroughly until no dry flour remains. Cover loosely with plastic wrap and let rest at room temperature for 8-12 hours until doubled in size and bubbly by morning.
  2. Mix: The next morning, in a large bowl, mix 100 grams ripe starter with 300 grams warm water until fully combined. Add 500 grams bread flour and 10 grams sea salt. Stir until a shaggy dough forms, then use your hands to bring it into a sticky ball. The dough should be sticky and rough-looking, which is perfect.
  3. Rise: Cover the bowl with plastic wrap and place it in the oven with the light on to maintain warmth. Let the dough rise for 5-6 hours until it is visibly puffy and has roughly doubled in size. A gentle poke should leave an indent that slowly fills back in.
  4. Shape: Lightly flour your counter and turn the dough onto it, smooth side down. Perform a series of folds: gently pull the dough from the top edge and fold it to the center. Repeat with the bottom, left, and right edges, pinching to seal. Repeat these folds once more. Flip the dough seam-side down and use cupped hands to rotate and pull it into a tight, smooth ball. The surface should feel taut but soft.
  5. Proof: Dust a bread basket well with flour and place the shaped dough seam-side up inside. Lightly dust the dough with flour to prevent sticking and cover with plastic wrap. Return to the oven with light on for 2-3 hours until the dough doubles in size again. When pressed gently, the dough should feel light, airy, and hold the indentation.
  6. Prepare: Remove the dough from the oven and preheat your oven to 450°F. Do not preheat the Dutch oven. Place a sheet of parchment paper on the counter and turn the dough onto it seam-side down. Use a sharp knife or bread lame to make a ½-inch deep lengthwise score on top of the dough for expansion during baking.
  7. Bake: Lift the dough using the parchment paper into the Dutch oven and cover it with the lid. Reduce oven temperature to 425°F and bake covered for 40 minutes. Then remove the lid and bake uncovered for an additional 5-10 minutes until the crust is dark golden and sounds hollow when tapped.
  8. Cool: Remove the bread from the Dutch oven using the parchment paper and place on a cooling rack. Allow the bread to cool completely for at least 2 hours before slicing. The internal temperature should reach 190-205°F. Proper cooling ensures a crisp crust and fully set crumb. Enjoy your homemade sourdough!

Notes

  • This no knead method requires patience due to long fermentation but results in excellent flavor and texture.
  • Using a Dutch oven traps steam to create a crisp crust similar to bakery breads.
  • If you don’t have a bread basket, line a bowl with a well-floured kitchen towel.
  • Make sure to score the dough to avoid cracking during oven spring.
  • Allowing the bread to cool fully is essential to set the crumb and develop flavor.
  • Use filtered water and unbleached flour for best results.
  • The oven light creates a warm environment optimal for proofing dough.

Keywords: no knead sourdough bread, sourdough recipe, easy artisan bread, homemade bread, no knead bread

Find it online: https://zarameals.com/easiest-ever-no-knead-sourdough-bread-recipe/