No Rush, No Knead Sourdough Bread

So Easy, You’ll Make Homemade Sourdough Bread Every Week!

There’s something magical about making bread from scratch, but I’m going to let you in on a little secret: it doesn’t have to be complicated. This no knead sourdough recipe is so easy and foolproof, it’s my go-to every single week. I always have a loaf on hand because it’s that good! Whether you’re making toast, sandwiches, or using it for dipping, this bread delivers on all fronts.

The best part? The crunchy crust and the chew of the bread make this the perfect base for the best toast you’ll want to eat with everything. You don’t need any fancy equipment or endless hours of kneading—just a little patience for the dough to rise, and you’ll have bakery-worthy bread at home!

Why You’ll Love This Sourdough Bread Recipe

• No Kneading Required: Just mix, wait, bake, and enjoy.
• Super Low Effort: The dough does all the work overnight!
• Crusty: It’s got a perfectly crisp crust and a hearty, flavorful inside.
• Flavorful: Sourdough starter brings out complex, delicious flavors in every bite.
• Great With Everything: Works with everything from toast and sandwiches to dipping in soup!

This post does contain affiliate links, please see our privacy policy for details. If you purchase something through these links we may earn a small (very small) commission at no cost to you and we do really appreciate your support.

Easy No Knead Sourdough Bread

Low effort no knead sourdough bread.

Print Pin Rate

Servings: 1 small/medium loaf of sourdough bread

Equipment

• Kitchen Scale
• 6 quart enameled cast iron dutch oven with lid (small/medium loaf)
• 7.5 quart enameled cast iron dutch oven with lid (for a large loaf, double the recipe)
• parchment paper
• bowl with cover or cotton towel
• Cotton Kitchen Towel

Ingredients

• 520 g flour
• 2 tsp salt
• 90 g sourdough starter
• 385 g water

Instructions

Mix the dough

• In a large bowl, combine the flour, water, sourdough starter, and salt. Mix until no dry flour remains—don’t worry about making it perfect. The dough will be shaggy, and that’s totally fine. Cover the bowl with a damp towel and let it rest for 15 minutes.
• Stretch and fold dough with a wet hand for 30 seconds. Grab a side, pull up and wiggle 3-5 times to loosen the dough then fold over the top of the dough. Cover the bowl with a damp towel and let it rest for 15 minutes. Repeat stretching.

Fermentation

• After the initial rest, cover the bowl and let the dough sit at room temperature for 8-12 hours. I usually mix this up at night and let it rise while I sleep! The dough should double in size and look bubbly on top.

Shape the Dough

• In the morning, once the dough has risen, gently repeat the stretching two more times, 15 minutes apart. The dough will be sticky, so use wet hands.

Final Proof

• Spray a large piece of parchment paper with olive oil. Place the dough into a bowl lined with the parchment paper.
• Let the dough rest for 4-6 hours on the counter or for up to 8 hours in the fridge for the second rise. I leave mine on the counter and it's ready to bake when I'm done with work.

Prep for Baking

• When ready to bake, sprinkle a dusting of flour over the top of the dough. Use a bread lame or very sharp knife to score the top of the bread to release steam and avoid the loaf tearing while baking.
• Place a Dutch oven and lid inside the oven and preheat the oven to 450°F (230°C).

Bake

• Once preheated, carefully remove the hot Dutch oven and transfer the dough to the pot (I like to use parchment paper to avoid burns). Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 12-15 minutes, until the crust is golden and crisp.

Cool

• Let the bread cool on a wire rack for at least 30 minutes before slicing. This step is crucial to let the crumb set and to avoid a gummy texture!

Tips for the Best Sourdough

• Use a fed, active sourdough starter for the best rise and flavor.
• For an extra crispy crust, bake with steam by using the lid of your Dutch oven during the first half of baking.
• Use the right sized pan. The shape of the bread will be determined by your pan. For a small/medium sized loaf use a 6 quart dutch oven. If you’d like a larger loaf of sourdough, double the recipe and use a 7.5 quart dutch oven.

Recommended Timing

Once you’ve made this bread a few times you’ll be able to adjust the timing and process to fit within your schedule and the environment in your kitchen. Until then, here is a recommended schedule that I’ve been using. I would recommend making this bread over the weekend for the first time so you can keep an eye on the dough rising.

If you’re new to sourdough, don’t worry about timing too much, this recipe is forgiving. You can let the dough rise anywhere between 12-24 hours depending on your kitchen temperature. Warmer kitchens need less time, while cooler ones need more. Slow rising and boost flavor by putting the dough in the fridge for the second rise. Speed up rising when it’s cold out, by putting the dough in an oven and using the proof setting.

Toast Heaven

Now that you have a freshly baked loaf of sourdough, it’s time to put it to good use. Go beyond avocado toast and get creative! Think sweet, salty, creamy, and fresh flavors that are seasonal. Creamy goat cheese topped with fresh pear slices drizzled with hot honey makes a great breakfast, lunch or snack.

Final Thoughts

This no knead sourdough recipe is an easy way to get started if you’ve been intimidated by bread baking. It’s so simple, the hardest part to figure out is how exactly to ‘stretch’ the bread without getting it all over your hands. Once you’ve made this a few times you’ll be an expert judging rising times and fitting this into your schedule at just the right time so you have freshly baked sourdough bread for your next meal. Give it a try, and I promise you’ll be hooked. If you don’t have two days to watch your sourdough rise, check out my sourdough bread recipe that’s ready in under 8 hours. Happy baking!