Easiest Ever No-Knead Sourdough Bread Recipe
This no-knead sourdough bread recipe is the easiest way to bake artisan-style bread at home with minimal hands-on time. Using a mature starter and long fermentation, it creates a flavorful, tangy loaf with a crunchy crust and soft, pillowy crumb. The method requires simple mixing, long rises, shaping, and baking in a covered Dutch oven for perfect crust and texture.
- Prep Time: 15 minutes (plus 8-12 hours starter feeding overnight)
- Cook Time: 50 minutes
- Total Time: 10 hours 5 minutes (including all rises and cooling)
- Yield: 1 loaf (8 servings) 1x
- Category: Bread
- Method: Baking
- Cuisine: Artisan
Ingredients
Scale
Starter Feeding
- 25 grams mature starter
- 75 grams unbleached bread flour (or all-purpose flour)
- 75 grams water (90°F)
Main 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
- Feed: The evening before baking, combine 25 grams of mature starter with 75 grams of flour and 75 grams of warm water (90°F) in a clean mason jar. Mix thoroughly until no dry flour remains. Cover loosely with plastic wrap and leave at room temperature for 8 to 12 hours until the starter doubles in size and is bubbly.
- Mix: The next morning, in a large mixing bowl, stir together 100 grams of the ripe starter and 300 grams of warm water (90°F) until fully combined. Add 500 grams of bread flour and 10 grams of sea salt. Mix until a shaggy dough forms, then use your hands to shape it into a sticky ball. The dough will be sticky and rough, which is normal.
- Rise: Cover the bowl with plastic wrap. Place it in the oven with only the oven light on and let rise for 5 to 6 hours until doubled in size and noticeably puffy. A gentle poke should leave an indent that slowly fills back in.
- Shape: Lightly flour your countertop. Turn the dough onto the counter, smooth side down. Fold the top edge toward the center, then the bottom edge, left side, and right side, pinching to seal. Repeat the folds once more. Flip the dough seam-side down and use cupped hands to rotate and pull it into a tight, smooth ball with a taut but soft surface.
- Proof: Flour a bread basket generously and place the dough seam-side up inside. Dust the dough lightly with flour to prevent sticking, cover with plastic wrap, and return to the oven with the light on. Let proof for 2 to 3 hours until doubled and airy, holding an indentation from a gentle press.
- Prepare: Remove the dough from the oven and preheat the oven to 450°F. Do not preheat the Dutch oven. Place a sheet of parchment paper on the counter and gently invert the dough onto it seam-side down. Score the top lengthwise about ½ inch deep with a sharp knife or bread lame.
- Bake: Using the parchment paper corners, lift the dough into the Dutch oven. Cover with the lid and lower the oven temperature to 425°F. Bake covered for 40 minutes. Remove the lid and continue baking for another 5 to 10 minutes until the crust is dark golden and sounds hollow when tapped.
- Cool: Remove the bread from the oven using the parchment corners and transfer it to a cooling rack. Let it cool completely for at least 2 hours before slicing, ensuring an internal temperature of 190-205°F. The crust should be crisp while the interior is fully set.
Notes
- Use filtered water at around 90°F for best fermentation activity and dough consistency.
- Ensure the starter is bubbly and active before starting the dough for optimal rise.
- Do not preheat the Dutch oven; it should be room temperature when placing the dough inside.
- Long rises develop flavor and texture, so avoid shortening fermentation times.
- Let the bread cool fully to avoid gummy crumb when sliced.
- You can store leftover bread in a paper bag at room temperature for up to 3 days or freeze for longer storage.
Keywords: no knead sourdough bread, easy sourdough recipe, artisan bread, homemade sourdough, no knead bread, Dutch oven bread
