This no-knead sourdough bread has the perfect blend of a crispy crust, airy interior, and slight tangy flavor, making it the perfect effortless yet rewarding choice for beginners.

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Sourdough bread is a timeless and flavorful classic that has been cherished for centuries. The traditional process of making sourdough involves kneading the dough, a technique that requires time and effort. However, for those just starting on their sourdough journey or looking for a simpler approach, the “no-knead” method offers a convenient and delicious alternative.

This method relies on extended fermentation and minimal hands-on effort, making it an ideal choice for beginners and busy bakers alike.

With this no-knead sourdough recipe, you can enjoy the delightful process of creating your own artisanal bread with minimal effort. The result is a crusty, flavorful loaf and soft, airy crumb. Happy baking!

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.

Sourdough bread.

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.

Tools needed:

Ingredients using digital food scale:

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)

Ingredients using measuring cups/ spoons:

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:

Feed your starter (1 cup flour, 1/2 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). Watch how I feed my sourdough starter HERE!

Make the dough:

Measure all of your ingredients water, salt, sourdough starter, and flour.
Mix all of the ingredients together with a wooden spoon, making a shaggy ball of dough. Make sure all of the flour is hydrated and no dry spots left.

Strengthen the dough (series of “folds” – see pics on bottom of the post):

Gently lift one side of the dough and fold it over the center. Repeat with the other three sides. This helps strengthen the dough without traditional kneading. Repeat this process every 15-30 minutes for the first 2 hours.

Bulk Fermentation:

Cover the bowl with plastic and let the dough bulk ferment at room temperature for 8-12 hours, or overnight. The longer fermentation enhances flavor. If it’s colder in your house, place the dough on top of your fridge, it’s usually warmer higher up.

Shaping:

In the morning, gently get the fermented dough out on a clean counter top. Shape the dough into a ball. (see video)
Tighten the ball by rolling it towards yourself. (see video)
Dust with rice flour.
Make sure your proofing basket is dusted well with rice flour as well.

Second Rise:

Cover the proofing basket and let the dough rise for about 2 hours, or until the dough has reached the rim of the proofing basket.

Freezer:

Place the dough in the proofing basket into the freezer for 15 mins. This will help and make scoring easier.

Preheat and Bake:

Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 15 mins.
Flip your dough onto a parchment paper, score, and bake.
Once preheated, carefully transfer the dough (with parchment paper) into the hot Dutch oven, cover with the lid, drop in a few ice cubes for steam, and bake for 45 minutes with the lid on.
Remove the lid and bake for 5 more minutes.
The bread should be golden and beautiful.

Cooling:

Allow the bread to cool on a wire rack before slicing. This step is crucial to let the interior finish setting. If you cut in too early it will be gummy and sticky.

Sample Bakers Schedule:

Option 1:

8 AM: Feed your starter in the morning.

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 (watch video here)

8:15 PM: Bulk ferment overnight

6 AM: Shape

9 AM: Second rise

10 AM: Preheat oven with your Dutch Oven for 450 degrees Fahrenheit

10:30 AM: Bake

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

Option 2 with fridge proofing:

8 PM: Feed your starter

8 AM: Mix all ingredients for bread and mix into shaggy ball

8:15 AM: 1st stretch and fold

8:30 AM: 2nd stretch and fold

8:45 AM: 3rd stretch and fold

9:00 AM: 4th stretch and fold (watch video here)

9:15 AM: Bulk ferment all day

7 PM: Shape

7: 15 PM: Second rise

9 PM: Fridge proof (place the proofing basket with the dough into the fridge for overnight)

8 AM: Score and Bake

Note: Fridge proofing options is easier to score and handle since the dough is cold and firm.

How to do stretch and folds:

Using wet hands, gently lift one side of the rested sourdough dough, stretching it upwards without tearing, and then fold it over the middle. Repeat this process for the remaining three sides, creating a folded envelope shape.

By the 3rd and 4th stretch and fold, the dough should be very elastic and strong. You shouldn’t have to wet your hands as much, since the dough will be a lot less sticky.

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Sourdough bread pin.

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

Cook Time 45

Bulk Ferment 8

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