EASY NO KNEAD SOURDOUGH BREAD RECIPE – BEGINNERS RECIPE
Simple no knead sourdough bread recipe with simple techniques to make your first successful sourdough loaf.
Servings 4 people
Calories 10kcal
Cost $5
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
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"):
- 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 pics)
- Tighten the ball by rolling it towards yourself. (see pics)
- 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.