No-Knead Sourdough Bread Recipe

Introduction

No-knead sourdough bread is a simple yet rewarding way to enjoy homemade artisan bread. With minimal hands-on time, this recipe produces a crusty exterior and a tender, flavorful crumb using just a few basic ingredients.

Ingredients

• 1 cup active sourdough starter
• 3 cups all-purpose or bread flour
• 1 1/4 cups lukewarm water
• 1 1/2 teaspoons salt

Instructions

1. Step 1: In a large bowl, combine the sourdough starter, flour, water, and salt. Mix with a spoon or your hands until all ingredients are fully incorporated into a shaggy dough.
2. Step 2: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 12 to 18 hours, allowing it to ferment and develop flavor.
3. Step 3: Preheat your oven to 450°F (230°C) and place a heavy Dutch oven or baking pot inside to heat up for at least 30 minutes.
4. Step 4: Carefully transfer the dough onto a floured surface, shape it gently into a round loaf, and place it on a piece of parchment paper.
5. Step 5: Using oven mitts, remove the hot Dutch oven, place the dough with the parchment inside, cover with the lid, and bake for 30 minutes.
6. Step 6: Remove the lid and bake for an additional 15 to 20 minutes, until the crust is deep golden and crisp.
7. Step 7: Let the bread cool completely on a wire rack before slicing to allow the crumb to set.

Tips & Variations

• For a tangier flavor, ferment the dough longer or refrigerate the dough overnight before baking.
• Try adding herbs, garlic, or seeds to the dough for added flavor and texture.
• Use bread flour for a chewier texture or mix whole wheat flour for a nuttier taste.
• Make sure your sourdough starter is active and bubbly for the best rise.

Storage

Store your sourdough bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 3 days. For longer storage, freeze the loaf tightly wrapped, then thaw and refresh in the oven before serving. To reheat, warm slices in a toaster or oven to revive the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a sourdough discard instead of an active starter?

Using discard may reduce the dough’s ability to rise properly since it lacks active yeast. For best results, use a bubbly, active starter.

Do I need a Dutch oven to bake this bread?

A Dutch oven helps create steam for a crusty exterior, but you can bake on a preheated baking stone and mist the oven with water to achieve similar results.

No-Knead Sourdough Bread Recipe

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★★★★★

4.8 from 85 reviews

A simple no-knead sourdough bread recipe that yields a crusty, flavorful loaf with minimal effort. Utilizing a sourdough starter, flour, water, and salt, this recipe requires no kneading and involves a long fermentation for enhanced taste and texture.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 13 hours 5 minutes (including fermentation)
• Yield: 1 loaf (about 1.5 pounds) 1x
• Category: Bread
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 1 cup (227g) active sourdough starter
• 3 cups (360g) all-purpose flour
• 1 1/4 cups (300ml) warm water
• 1 1/2 teaspoons (9g) salt

Instructions

1. Mix the dough: In a large bowl, combine the sourdough starter, flour, water, and salt. Stir until the ingredients form a shaggy, sticky dough. There is no need to knead at this stage.
2. Rest and ferment: Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest at room temperature for 12 to 18 hours. During this time, the dough will ferment and rise, developing flavor and texture.
3. Bake until crusty: Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with a lid inside the oven while it heats. Carefully transfer the dough onto a floured surface, shape into a round loaf, and place it inside the preheated pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is deeply golden and crisp. Let cool before slicing.

Notes

• Ensure your sourdough starter is active and bubbly before starting for best results.
• The long fermentation time is key for flavor development and gluten formation, so do not rush it.
• Using a Dutch oven traps steam which helps create a crispy crust.
• Allow bread to cool completely before slicing to prevent it from becoming gummy inside.

Keywords: no-knead, sourdough bread, homemade bread, easy bread recipe, crusty bread