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Sliced sourdough bread that's freshly baked.

Easy No Knead Sourdough Bread

Low effort no knead sourdough bread.

Servings 1 small/medium loaf of sourdough bread

Ingredients

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

Instructions

Mix the dough

  1. 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.
  2. 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

  1. 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

  1. 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

  1. Spray a large piece of parchment paper with olive oil. Place the dough into a bowl lined with the parchment paper.

  2. 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

  1. 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.

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

Bake

  1. 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

  1. 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!