Here’s a No-Knead Sourdough Bread recipe — minimal effort, no stretching or folding, and a beautiful open crumb. Perfect for a crusty artisan loaf, not a sandwich bread.
Ingredients
-
1 cup (240g) active sourdough starter (bubbly, recently fed)
-
1 ¼ cups (300ml) warm water (about 90–95°F)
-
3 cups (360g) bread flour (or all-purpose)
-
1 ½ tsp (9g) salt
Instructions
1. Mix the dough
In a large bowl, whisk together starter and warm water until milky.
Add flour and salt. Mix with a spatula or wooden spoon until a shaggy, sticky dough forms — no dry patches. Do not knead.
2. Bulk ferment (no touching!)
Cover the bowl with a damp towel or plastic wrap.
Let it rest at room temperature (70–75°F) for 8–12 hours (overnight works great).
The dough should double in size, look bubbly on top and sides, and feel airy.
3. Shape (one gentle fold)
Lightly flour your work surface. Turn dough out (it will be sticky).
Fold the edges toward the center 3–4 times to form a rough ball. That’s it — no more handling.
4. Final proof
Place dough seam-side down in a floured proofing basket or a bowl lined with a floured tea towel.
Cover and let rise for 1–2 hours at room temperature, until puffy but not doubled.
For more sour flavor: refrigerate overnight (8–12 hours) then bake directly from fridge.
5. Preheat oven & pot
Place a Dutch oven (with lid) inside the oven. Preheat to 450°F (230°C) for 30 minutes.
6. Score & bake
Carefully turn dough onto a piece of parchment paper. Score the top with a sharp knife or lame (1 deep slash).
Lift parchment into the hot Dutch oven. Cover with lid.
Bake for 30 minutes covered, then remove lid and bake 10–15 minutes uncovered until deep golden brown.
7. Cool
Transfer loaf to a wire rack. Cool completely (at least 1–2 hours) before slicing — the interior finishes setting as it cools.
Key differences from kneaded sourdough
| Feature | No-knead | Traditional |
|---|---|---|
| Folding | None | 4–6 sets |
| Bulk time | 8–12 hrs | 4–6 hrs |
| Crumb | Open, irregular | Even, slightly tighter |
| Crust | Very crisp | Crisp but can vary |
Troubleshooting
-
Dough too wet/sticky — That’s fine. No-knead dough is wetter. Use wet hands or a bench scraper.
-
Flat loaf — Under-proofed (wait longer) or over-proofed (dough collapses). Watch for a puffy, jiggly feel.
-
Gummy inside — Sliced too soon, or under-baked. Check internal temp (should be 205–210°F).
Variations
-
Herb & garlic — Add 1 tsp dried rosemary + ½ tsp garlic powder with flour.
-
Whole wheat — Replace 1 cup flour with whole wheat; add 2 tbsp extra water.
-
Seeded — Sprinkle sesame, poppy, or sunflower seeds on top before scoring.
Enjoy your crusty, tangy no-knead loaf! Want help adapting this for a regular loaf pan?