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My family loves this Easy No Knead Sourdough Bread Recipe! It has been a long journey for me to finally learn the art of sourdough bread. I am so glad that I kept trying even when my bread was not working out at all. It would just spread out like a pancake on my counter and couldn’t hold its shape. This recipe is perfect for beginners with a simple technique. Perfecting bread is a lifelong process, and I’m still learning new things daily. I am so happy to be able to serve my family a healthier version of bread.

I started selling my bread locally.

  Making homemade sourdough bread is totally worth the patients and the tears. After years of practicing, I now sell my bread locally and I love sharing my recipe with others. I really think this is an easy recipe for beginners and I hope it will help you. If you need help reach out via FB messenger, or IG.

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Tools needed:

• Digital Food Scale 
• or Measuring Cups and Measuring Spoons
• Large Mixing Bowl
• Proofing Basket
• Parchment Paper
• Razor Blade
• 5.5 qt Cast iron dutch oven
• Oven Mitts 
• Cutting Board
• Sharp Knife

Recipe using digital food scale:

Ingredients:

• 385 grams water
• 100 grams starter
• 12 grams salt
• 520 grams King Arthur All Purpose Flour
• 2 tbsp raw honey (optional will taste just as good without)

Recipe using measuring cups/ spoons:

Ingredients:

• 2 cups water
• 1/2 cup starter
• 2 tsp salt
• 4 cups King Arthur All Purpose Flour
• 2 tbsp raw honey (optional will taste just as good without)

Directions:

Feed your starter

8- 10 am feed your starter (1 cup flour, 3/4 cup water and 50 grams of starter OR the rest of your starter you had in the fridge) and wait for it to triple (rise and start falling).

Option 1: 

1. 7 pm mix all ingredients for bread and mix into shaggy ball (see YouTube video here)
2. 7:15 pm 1st stretch and fold
3. 7:30 pm 2nd stretch and fold
4. 7:45 pm 3rd stretch and fold
5. 8:00 pm 4th stretch and fold (watch video here) (sometimes I only do two stretch and fold, so its not crucial to do all 4, it adds elasticity)
6. Bulk ferment overnight on your counter, covered with plastic wrap loosely and a kitchen towel on top.
7. 6-8 am Take your dough out on a slightly wet counter and form into a ball, Let it rest for 15-30 mins.
8. Form and place in bread proofing basket (let it rise a little more)
9. 10 am preheat oven with your Dutch Oven for 450 degrees Fahrenheit
10. Flip your bread out onto parchment paper or bread baking mat and score the top (watch video here)
11. Bake for 40 minutes with lid on
12. Bake for 5 mins with lid off for a desired color.

Note: Watch this video on how to shape and form for the proofing basket, flip, score, bake. 

Option 2 with fridge proofing:

1. 6-8 am or the night before feed your starter and wait for it to triple (rise and start falling)
2. 10 am mix out all ingredients for bread and mix into shaggy ball
3. 10:15 am 1st stretch and fold
4. 10:30 am 2nd stretch and fold
5. 10:45 am 3rd stretch and fold
6. 11:00 am 4th stretch and fold  (watch video here) (sometimes I only do two stretch and fold, so its not crucial to do all 4, it adds elasticity)
7. Bulk ferment in your oven or on your counter top, covered with a towel. (the oven with the light on will make it rise faster with the warmth, be careful because it might get too warm. If it gets too warm, turn the light off and leave it in the oven. )
8. 8-10 pm Take your dough out on a slightly wet counter and form into a ball, Let it rest for 15-30 mins.
9. Form into a tight ball and place in bread proofing basket and put in fridge for overnight
10. 7 am preheat oven with your Dutch Oven for 450 degrees Fahrenheit
11. Flip your bread out onto parchment paper or bread mat and score the top
12. Bake for 40 minutes with lid on
13. Bake for 5 mins with lid off for a desired color.

Note: I prefer the fridge proofing way, because it’s easier to score and handle the dough when it’s cold.

EASY NO KNEAD SOURDOUGH BREAD RECIPE – BEGINNERS RECIPE

Simple no knead sourdough bread recipe with simple techniques to make your first successful sourdough loaf.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Bulk Ferment 8 hours hrs

Course Bread, Dinner, Sourdough

Cuisine American

Servings 4 people

Calories 10 kcal

Ingredients

  

Grams

• 385 grams water
• 100 grams ripe starter
• 12 grams sea salt
• 520 grams King Arthur Bread Flour or KA All Purpose Flour
• 2 tbsp raw honey optional

Cups

• 2 cups water
• 1/2 cup ripe starter
• 2 tsp salt
• 4 cups King Arthur Bread Flour or KA All Purpose Flour
• 2 tbsp raw honey optional

Instructions

 

Option 1 Overnight Bread

• 8 am Feed starter
• 7 pm mix all ingredients for bread and mix into shaggy ball
• 7:15 pm 1st stretch and fold
• 7:30 pm 2nd stretch and fold
• 7:45 pm 3rd stretch and fold
• 8:00 pm 4th stretch and fold
• Bulk ferment overnight on your counter, covered with plastic wrap loosely and a kitchen towel on top.
• 6-8 am Take your dough out on a slightly wet counter and form into a ball, Let it rest for 15-30 mins.
• Form and place in bread proofing basket (let it rise more, hopefully to the top of the proofing basket)
• 10 am preheat oven with your Dutch Oven for 450 degrees Fahrenheit
• Flip your bread out onto parchment paper or bread baking mat and score the top
• Bake for 40 minutes with lid on
• Bake for 5 mins with lid off for a desired color.
• Wait for the bread to cool off and cut into it to check the crumb!
• Take pictures of your bread and tag me 🙂

Option 2 Overnight Fridge Proof

• 6-8 am or the night before feed your starter and wait for it to triple (rise and start falling)
• 10 am mix out all ingredients for bread and mix into shaggy ball
• 10:15 am 1st stretch and fold
• 10:30 am 2nd stretch and fold
• 10:45 am 3rd stretch and fold
• 11:00 am 4th stretch and fold
• Bulk ferment in your oven or on your counter top, covered with a towel. (the oven with the light on will make it rise faster with the warmth, be careful because it might get too warm. If it gets too warm, turn the light off and leave it in the oven. )
• 8-10 pm Take your dough out on a slightly wet counter and form into a ball, Let it rest for 15-30 mins.
• Form into a tight ball and place in bread proofing basket, and let it rise on the counter until it's almost to the top of the proofing basket, then put in fridge for overnight. (or just put it in the fridge right away if you don't have time to wait)
• 7 am preheat oven with your Dutch Oven for 450 degrees Fahrenheit
• Flip your bread out onto parchment paper or bread mat and score the top
• Bake for 40 minutes with lid onBake for 5 mins with lid off for a desired color.

Keyword no knead sourodugh bread, sourdough, sourdough bread

Did you make this Easy No Knead Sourdough Bread Recipe? Tag me on IG @shakanranch