No-Knead Sourdough Bread
This easy no knead sourdough bread recipe requires little hands-on time and is the perfect homemade sourdough bread for beginner bakers. This recipe includes easy step-by-step instructions to keep the process simple, but also includes optional steps as your skill and time allow.
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Equipment
- kitchen scale
- measuring spoons
- Dutch Oven
- large mixing bowl
- Danish dough whisk
- parchment paper or bread sling
- bread lame or shape knife
Ingredients
Levain
- 50 g active sourdough starter
- 50 g water
- 50 g all-purpose flour
No Knead Bread
- all levain or 150 g active sourdough starter
- 350 g water 1½ cups
- 2 tsp sea salt
- 500 g bread flour 4 cups
Instructions
Levain
- Mix active sourdough starter, flour and water in a clean container. Cover, set in a warm place, and allow to come to its peak.50 g active sourdough starter, 50 g water, 50 g all-purpose flour
- Alternatively, substitute 150 g ripe sourdough starter in place of the levain if your starter has been fed recently and is well established.
Autolyse
- This is an optional step, but it will help give the dough a chance to hydrate, resulting in a taller loaf. Read more about autolyse in sourdough.
- Add the bread flour and water in a large mixing bowl, and mix with a Danish dough whisk until fully combined, about 30-45 seconds. Cover the bowl with a plate or a piece of plastic wrap and let it rest at room temperature for 30 minutes.500 g bread flour 350 g water
Mix the Dough
- Autolyse Option: Add all of the levain and salt to the bowl and incorporate the autolyse mixture (flour and water) with the levain (active sourdough starter) and salt. I find that squeezing the dough with my hand as I turn the dough helps incorporate the levain.all levain, 2 tsp sea salt
- No Autolyse Option: Add all the levain, water, and salt to a large bowl. Mix with a fork or Danish dough whisk to break up the starter. Then, add the bread flour to the bowl and stir, fully combining the flour into the liquid.all levain, 350 g water, 2 tsp sea salt, 500 g bread flour
- Since this is the only time the dough is going to be mixed, it's important to fully work the levain into the autolysed dough. Be sure all of the flour is incorporated, scraping the sides of the bowl as needed.
Bulk Fermentation
- Cover the bowl and place it in a warm, draft-free place in the kitchen. Let the dough bulk ferment until it doubles in size. It took 4 hours in my 72°F/22°C kitchen. During the cold winter months, I have a deep kitchen drawer above a heating vent where I bulk ferment and proof my bread doughs. The oven with the light on makes an excellent warm spot.
Shape
- Use a dough scraper to turn out the dough onto a lightly floured work surface. Shape the dough using the envelope folds.
- Fold the top and bottom of the dough towards the middle of the dough. Next, fold each side to the center. Turn the dough over so it's seam side down.
- Using a bench scraper, slide it under the far side of the dough and gently pull the dough towards yourself. This creates a bit of surface tension. Reposition the bench scraper and repeat until the dough forms a ball shape. Work gently so it doesn't knock out all of the air bubbles.
Proof
- Lift the dough using a bench scraper, and place it seam side up into a proofing basket dusted with a bit of rice flour.
- Cold Proof: Place the proofing basket in a plastic bag and refrigerate for 8-12 hours. I like to do this step overnight. This second rise, also known as a cold proof, develops the flavors and creates a delicious bread with plenty of character and deeper classic sour flavors.
- However, if you plan to bake right away, cover the dough with a clean cloth and proof the bread dough at room temperature for 1-2 hours before baking. The exact time depends on the conditions. The dough is done proofing when it's light, airy, and springs back halfway when you poke it gently with your finger.
- Heat oven and Dutch oven to 450°F/232°C as the dough proofs.
Bake
- The next morning, preheat the Dutch oven to 450°F/232°C for 30 minutes.
- Remove the banneton from the fridge and gently flip the dough over onto a piece of parchment paper. Use a lame razor blade or a sharp knife and score the top of the bread dough 1/2 inch deep. A swift, decisive cut is best for a clean score.
- Lift the dough using the parchment paper as handles into the preheated Dutch oven. Place the lid on and bake for 30 minutes. Then remove the lid, and bake for an additional 10-15 minutes. The bread is done when you tap the bottom of the bread, and it sounds hollow, or when a digital thermometer inserted into the center of the bread reads 200°F/94°C.
- Remove the bread from the Dutch oven and place it on a cooling rack. Allow the bread to cool completely before slicing for the best texture.
Storage
- Allow the bread to cool completely before placing it into an airtight container. Store at room temperature up to 3 days. For longer storage, slice the bread, place it in a freezer bag, and freeze it up to 3 months. Remove bread slices as you need them, thaw, and enjoy.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 124.2kcalCarbohydrates: 25gProtein: 4.1gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.05gSodium: 292.6mgPotassium: 34.7mgFiber: 0.8gSugar: 0.1gVitamin A: 0.6IUCalcium: 6.1mgIron: 0.4mg
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