Quick No Knead Sourdough Bread: Ready in Under 8 hours!

The original no knead sourdough recipe is made over two days, and even though it requires minimal hands on time, you still need to plan ahead. That being said there have been many times I’ve gone to grab sourdough bread, only to find crumbs or a single slice left. I don’t always have time or remember to start making this 2 days ahead of time.

So…I’ve done some experimenting and have been able to shorten the process to 7 1/2 hours, making it perfect for anyone who wants fresh, crusty sourdough bread for dinner tonight!!

No fancy equipment, no endless kneading—just mix, rise, bake, and enjoy. Whether you’re craving toast, sandwiches, or a rustic loaf to pair with soups, this quick sourdough bread recipe delivers that classic sourdough flavor and texture in a fraction of the time.

What Makes This Recipe Stand Out

• Beginner-Friendly: Even if you’re new to bread baking, this recipe is easy to follow and hard to mess up.
• Quick Turnaround: Ready in just over 7 hours, so no need to plan two days ahead!
• Minimal Hands-On Time: Most of the time, the dough is doing its thing while you go about your day.
• Foolproof Tips: I’ll show you how to speed up the rising process using yeast and your oven’s proofing setting.
• Crunchy Crust, Chewy Crumb: Everything you love about sourdough in a faster, easier package.

The reward? The comforting smell of freshly baked bread throughout the house is amazing! Plus a bakery quality bread with crunchy crust and fluffy, chewy crumb, make this the perfect base for avocado toast, and honestly pretty much anything. Perfect when you’re in a rush but still want bakery-worthy bread at home with minimal effort!

This post contains 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.

Quick Sourdough Bread

Homemade sourdough bread ready in under 8 hrs!

Print Pin Rate

Servings: 1 small/medium loaf of sourdough in a 6 quart dutch oven

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

• 420 g flour
• 100 g dark rye flour (optional-replace with plain flour if not using)
• 1/4 tsp yeast
• 2 tsp salt
• 90 g sourdough starter
• 385 g water

Instructions

Mix the dough

• In a large bowl, combine the flour, salt and yeast until combined. Add warm (not hot) water and the sourdough starter to the bowl and 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 3.5 hours. I usually mix this up at breakfast and let it rise until lunch! The dough should double in size and look bubbly on top.

Shape the Dough

• Once the dough has risen, gently repeat the stretching twice more, 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 oiled parchment paper. Let the dough rest for 3 hours.
• 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.

Bake

• Place a Dutch oven with a lid inside the oven and preheat to 450°F (230°C). 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!

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 environment in your kitchen. Until then, here is a recommended schedule that I’ve been using. These times are flexible so feel free to adjust them slightly.

Tips for the Best Sourdough

• In a Rush? Adding a tiny bit of instant yeast can give your dough a boost and cut down rising time.
• Feed It! Use a fed, active sourdough starter for the best rise and flavor and feed it just before using.
• Warm Proofing Hack: Use your oven’s proofing setting and let the covered dough rise inside.
• 2 Day Sourdough: If you have 2 days to make this leave out the yeast and follow this No Knead Sourdough Bread recipe.

Why You’ll Love This Recipe

• No kneading required – just mix, wait, bake, and enjoy.
• The dough does all the work, so it’s super low effort.
• It’s got a perfectly crisp crust and a hearty, flavorful inside.
• Sourdough starter brings out complex, delicious flavors in every bite.
• Works with everything from toast and sandwiches to dipping in soup!

Why This Quick Sourdough Bread Recipe Works

Baking sourdough can feel intimidating, especially with all the timing and effort traditional recipes require. But with this modified version, you can still enjoy all the benefits of homemade bread without the hassle:

• Crisp, Artisan-Style Crust: Perfectly golden and crackly every time.
• Soft, Chewy Interior: That dreamy texture you’d expect from a bakery loaf.
• Faster, Foolproof Process: Even if you didn’t start two days ago, you can still enjoy a fresh loaf of homemade sourdough bread today!

Avocado Toast Heaven

Once you’ve baked this beautiful loaf, it’s time to put it to good use. My absolute favorite way to enjoy it? Avocado toast! Top a thick slice with mashed avocado, arugula, thinly sliced tomato, watermelon radish, a sprinkle of sea salt, and a squeeze of lemon juice. You’ve got the ultimate crunchy, creamy, flavorful breakfast or snack.

Final Thoughts

This no knead sourdough recipe is perfect if you’ve want to start experimenting with bread baking and don’t have a lot of time. It’s simple, doesn’t require much hands-on work, and the end result is totally satisfying—crisp on the outside, fluffy and chewy on the inside. Give it a try, and I promise you’ll be hooked like I am. Happy baking!