This easy, no-knead sourdough bread creates a perfect artisan loaf in just one day with minutes of hands-on time! You'll get that gorgeous golden crust with a soft, chewy interior and classic sourdough tang. The dough practically makes itself!
Like my homemade dinner rolls and Irish soda bread, this recipe shows you don't have to be an experienced baker to make bread from scratch!
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Remember the first time you walked into a bakery and smelled that intoxicating aroma of freshly baked sourdough? That perfect combination of crispy crust and tender inside that makes you want to spend $8 on a single loaf?
Well, prepare to create homemade sourdough bread in your kitchen - without the hefty price tag!
First off, I want to say that you don't need to go out and buy a whole bunch of special equipment. You can if you want, but you don't need to. And making sourdough is not complicated. It is by far the easiest bread I have ever made.
You'll be shocked at how four simple ingredients can give you the most amazing bread. Don't overthink it, just do it.
This bread is perfect for making sourdough French toast, a smoked grilled cheese sandwich or air fryer Reuben sandwich, and serving with vegetable pot pie, marry me chicken soup, and roasted butternut squash soup.
Jump to:
- Easy No Knead Sourdough Bread
- Understanding Sourdough
- Baking Schedule
- Recipe Ingredients
- Essential Equipment
- Step-by-Step Instructions for Perfect No-Knead Sourdough
- The Hardest Part: Cooling (2+ hours)
- Top Tips for Perfect Sourdough
- Storing Your Sourdough
- Recipe FAQs
- More Bread Recipes to Try
- Printable Recipe
- Comments
Easy No Knead Sourdough Bread
While other sourdough recipes have you kneading and folding all day long, this one lets time do most of the work. Your hands-on time? Just minutes! The result is a gorgeous artisan loaf with:
- A crackly, golden-brown crust that shatters perfectly when sliced
- A tender, chewy inside with beautiful air pockets
- That complex, tangy flavor that only wild yeast fermentation can deliver
- A texture that makes store-bought bread seem like a distant memory
Once you make this recipe, make my No Knead Jalapeño Cheddar Sourdough Bread and No Knead Sourdough Sandwich Bread next!
Understanding Sourdough
Unlike bread made with commercial yeast, sourdough relies on wild yeasts and beneficial bacteria for natural fermentation. This process:
- Creates complex flavors impossible to achieve with quick-rise methods.
- Makes the bread easier to digest (my husband notices the difference!)
- Saves you money - make bakery-quality bread for pennies at home.
Baking Schedule
This is the timeline I use. You can adjust the times to work best for you! You can also bake it at night and let it cool overnight for breakfast the next morning.
Classic Schedule
Evening Before:
- 9:00 PM: Feed starter (25g starter + 75g flour + 75g water)
- Let rest overnight at room temperature
Next Day:
- 7:00 AM: Mix dough (starter should be bubbly and doubled)
- 7:05 AM: Cover dough, place in oven with light on
- 1:00 PM: First rise complete, shape loaf
- 3:30 PM: Begin baking
- 4:15 PM: Cooling begins
- 6:15 PM: Ready for dinner!
Recipe Ingredients
- Active Sourdough Starter: The heart of your bread, providing natural leavening and that signature tangy flavor. You can make Homemade Sourdough Starter, which takes a couple of weeks, or order sourdough starter from Amazon.
- Bread Flour: Higher protein content creates better structure (all-purpose flour works too).
- Filtered Water: Clean-tasting water at 90°F helps activate the starter.
- Sea Salt: Enhances flavor and controls fermentation. (If you ever want to see what happens if you forget the salt let me know - I took a picture).
See the recipe card below for full information on ingredients and quantities.
Essential Equipment
- Dutch Oven: Creates steam for the perfect crust.
- Proofing Basket (Banneton): Helps maintain the loaf's shape during proofing. Don't worry if you don't have one; a large bowl lined with a well-floured kitchen towel works perfectly!
- Parchment Paper: Makes transferring the dough easy.
- Sharp Knife, Bread Lame: For scoring the top of your loaf. (The bread lame is a razor blade with a handle - be careful!)
Step-by-Step Instructions for Perfect No-Knead Sourdough
Evening Before: Build Your Starter (5 minutes + 8-12 hours rest)
This step develops a strong, active starter to give your bread amazing lift and flavor. Think of it as feeding your tiny yeast helpers!
In a clean jar, combine:
- 25g mature starter
- 75g unbleached bread flour
- 75g filtered water (90°F)
Mix with a spoon until no dry flour remains. The mixture should feel like thick pancake batter. Cover loosely with plastic wrap and rest overnight at room temperature (65-75°F).
Success Check: By morning, your starter should be:
- Doubled in size
- Full of bubbles throughout
- Smell pleasantly sour
- Pass the float test (a small amount of unstirred starter should float in water).
Next Morning: Make the Dough (10 minutes + 5-6 hours fermentation)
Combine 100g ripe sourdough starter with 300g warm water (90°F) in a large mixing bowl. (Use the leftover sourdough starter to make another batch of bread, and store any extra starter (sourdough discard) in a jar in the fridge for up to 2 weeks. Use the discard to make Sourdough Chocolate Chip Cookies, Sourdough Discard Banana Bread, Sourdough Discard Pancakes, and Sourdough Discard Waffles).
Stir with a spoon until the starter is fully dispersed in the water. Add 500g bread flour and 10g sea salt. Mix until a shaggy dough forms, then use your hands to form it into a sticky ball.
Note: The dough will be quite sticky - this is normal and helps create that perfect artisan texture.
First Rise (5-6 hours)
During this time, natural fermentation works its magic, developing flavor and structure:
Cover your bowl with plastic wrap. Place in a warm spot (your oven with just the light on works great!). Let it rest for 5-6 hours until noticeably puffy and doubled in size.
Oven Light Tip: Oven lights vary by brand and wattage. With the light on, the oven should feel barely warm (around 80-85°F). If your bowl feels warm to the touch, crack the oven door or turn the light off after the first hour to prevent over-fermentation.
Shaping Your Loaf (10 minutes)
Proper shaping creates surface tension that helps your loaf rise up instead of out. (Watch the video below on how to do this).
- Dust your counter lightly with flour.
- Gently turn your dough out, smooth side down.
- Shape into a rough rectangle.
- Pull and stretch the dough:
- Top third down to center
- Bottom third up over that
- Left side to center
- Right side to center
- Pinch everything together.
- Flip seam-side down.
- Using cupped hands, rotate and pull the dough toward you. Rotate 90 degrees and repeat until you have a tight, smooth ball.
- Place seam-side up in your floured proofing basket. Dust lightly with flour to prevent the plastic wrap from sticking. Cover loosely with plastic wrap.
Note: If the dough sticks to your hands, dust them lightly with flour. You want the dough tacky but manageable.
Second Rise (2-3 hours)
This final rise prepares your bread for baking. The dough should:
- Nearly double in size
- Feel puffy when gently poked
- Hold an indent from your finger
Return your covered dough to the oven (light on) for about 2-3 hours.
Baking Your Bread (45-50 minutes)
- Remove the dough from the oven.
- Preheat your oven to 450°F.
- Place a piece of parchment paper on the counter and turn dough onto it (seam down).
- Score the top ½-inch deep with a sharp knife or bread lame.
- Using the parchment corners, carefully lower the dough into your Dutch oven.
- Cover with a lid and REDUCE the oven temperature to 425°F.
- Bake covered for 40 minutes.
- Remove the lid and bake for 5-10 minutes more until golden brown.
- Remove from the oven, lift the bread using corners of the parchment paper, and place on a cooling rack.
Note: The internal temperature should be between 190°F and 205°F.
The Hardest Part: Cooling (2+ hours)
I know it's tempting to slice into that beautiful, warm loaf! But waiting ensures:
- The crumb sets properly
- Moisture distributes evenly
- Flavors develop fully
Top Tips for Perfect Sourdough
- Use Active, Bubbly Starter: Test by dropping a small amount in water - it should float.
- Control Your Temperatures: Keep water at 90°F; use oven light for warmth while rising.
- Master the Scoring: Make confident, ½-inch deep cuts. Hesitant scoring leads to uneven expansion. Start with a simple straight line if you're new to scoring.
- Practice Patience: Wait for the bread to completely cool before slicing.
- Use Weight Measurements: A kitchen scale will give consistent results, especially for flour and starter measurements.
- Handle Gently. During shaping, be firm enough to create surface tension but gentle enough to preserve air bubbles.
Storing Your Sourdough
Store your bread at room temperature in a paper bag for up to 3 days. For longer storage, slice and freeze in an airtight container for up to 3 months.
Recipe FAQs
Yes! While bread flour gives better structure, all-purpose flour works well too.
Make sure your starter is active and bubbly before using. Test by dropping a small amount in water - it should float.
Printable Recipe
Easiest Ever Sourdough Bread - No Knead
Equipment
- Dutch oven (5-7 quart)
- Large mixing bowl
- Bread basket or banneton
- Parchment paper
- Sharp knife or bread lame
- Kitchen scale
Ingredients
Starter Build (Night Before)
- 25 grams mature starter (about 2 tablespoons)
- 75 grams unbleached bread flour (or all-purpose flour) (½ cup + 1 teaspoon)
- 75 grams water 90℉ (⅓ cup)
For the Dough
- 100 grams ripe starter (heaping ⅓ cup)
- 300 grams filtered water 90℉ (1¼ cups + 1 tablespoon)
- 500 grams white bread flour or unbleached all-purpose flour (3½ cups + ½ teaspoon)
- 10 grams sea salt (2⅛ teaspoons)
Instructions
- The evening before, combine 25g starter with 75g flour and 75g warm water (90°F) in a clean mason jar. Mix well until no dry flour remains. Cover loosely with plastic wrap and let rest at room temperature for 8-12 hours. By morning, your starter should be doubled in size and full of bubbles.
- The next morning, combine 100g ripe starter with 300g warm water in a large mixing bowl. Stir with a spoon until the starter is fully dispersed. Add 500g bread flour and 10g sea salt. Mix until a shaggy dough forms, then use your hands to form into a sticky ball. The dough will be sticky and rough-looking - this is perfect!
- Cover the bowl with plastic wrap and place in the oven with only the light on. Let rise for 5-6 hours until noticeably puffy and doubled in size. When gently poked, your finger should leave an indent that slowly fills back in. Oven Light Tip: Oven lights vary by brand and wattage. With the light on, the oven should feel barely warm (around 80-85°F). If your bowl feels warm to the touch, crack the oven door or turn the light off after the first hour to prevent over-fermentation.
- Dust your counter lightly with flour. Turn the dough onto the counter, smooth side down. Starting with the top edge, gently pull the dough away, then fold to center. Repeat with bottom edge, left side, and right side. Pinch to seal, then repeat the folds once more. Flip seam-side down and use cupped hands to rotate and pull dough until you have a tight, smooth ball. The surface should feel taut but still soft and pillowy. (Watch the video below on how to do this).
- Dust a bread basket well with flour. Place dough seam-side up in the basket. Dust lightly with flour to prevent sticking, then cover with plastic wrap. Return to the oven with the light on for 2-3 hours until doubled. When gently pressed, the dough should feel light and airy, holding the indentation from your finger.
- Remove the dough from the oven and preheat the oven to 450°F. Note: The Dutch oven does not get preheated for this recipe. Place a sheet of parchment paper on the counter and gently turn the dough onto it (seam side down). Score the top ½-inch deep lengthwise with a sharp knife or bread lame. Your cut should be decisive and deep enough to see the pale dough beneath.
- Using the parchment corners, lift the dough into the Dutch oven. Cover with the lid and reduce the temperature to 425°F. Bake, covered, for 40 minutes, then remove the lid and bake for an additional 5-10 minutes until golden brown. The crust should be dark golden and sound hollow when tapped.
- Remove from the oven using the parchment corners and place on a cooling rack. Let the bread cool completely for at least 2 hours before slicing. The internal temperature should reach 190-205°F. When properly cooled, the crust should be crisp and the inside should be completely set. Enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Video
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Notes
- Active, bubbly starter is crucial for success. If your starter doesn't float in water, it's not ready to use.
- No proofing basket? A large bowl lined with a well-floured kitchen towel works perfectly.
- The dough will be sticky when mixing - this is normal and creates that perfect artisan texture.
- If your kitchen is cold, you may need longer fermentation times. The oven light method provides perfect warmth.
- Score the dough confidently - hesitant cuts can lead to uneven rising. A simple straight line works great for beginners.
- While bread flour is ideal, all-purpose flour can be used with good results.
- Store at room temperature in a paper bag up to 3 days. For longer storage, slice and freeze in an airtight container up to 3 months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Did you love this recipe?
Then please leave a 5-star rating and/or review below! You can also save it! Just tap the heart symbol ❤️ in the lower right corner of your screen, and the recipe will be stored in your own recipe box!📥
Caitlin Duffy says
I have tried three times to start a starter, and third time really must be the charm. This was the perfect first sourdough loaf recipe to test my starter out on. The loaf came out beautifully and I feel confident moving into my next loaf and maybe in the near future trying out flavored loafs. Thank you so much!
Jeri Walker says
Yay! I'm so incredibly happy for you! And I'm truly honored my recipe was the one you chose to try first! Welcome to the sourdough club! 😀
Angela says
Can you add 30g honey to this recipe to make it a honey sourdough?
Jeri Walker says
Yes, you sure can!
Monica says
I’m still new to sourdough so I’ve failed many times. This recipe helped me make a wonderful fluffy loaf- the very first time! This will be my go-to from now on. Thank you!!
Jeri Walker says
Hi Monica! This comment honestly made my day! I know many sourdough recipes can feel intimidating, which is exactly why I created this recipe - I wanted everyone to have success. I'm so glad this recipe helped you bake your very first fluffy loaf. Knowing it's now your go-to truly means the world to me. Enjoy every slice! 😊🍞
Desiree says
I was so close to giving up on sourdough! I tried your recipe tonight but added inclusions and they turned out perfect!!! I am so excited! Thank you Soooo much!!
Jeri Walker says
This comment absolutely made my day, Desiree! This is exactly why I do what I do and why I created this sourdough bread recipe in the first place. I want everyone to feel successful with it right from the start. It really is simple and doesn't require a lot of hands-on time. Congratulations on your beautiful loaf, and I hope this has officially unlocked a new sourdough obsession for you! 😊
Denise says
OHGOSH! I've been trying out many different recipes for both rounds and sandwich loaves - this one is my new favorite and probably my new go-to. After the first rise, I threw it in a loaf pan, covered it with a damp towel and let it rise again, then scored it and baked it in the loaf pan, placed in a covered roasting pan with a few ice cubes tossed in for steam. Huge rise, chewy crust, softest bread ever. Thank you!
Jeri Walker says
Hi Denise! This comment absolutely made my day. I'm so glad this loaf earned a spot as your new favorite. Thank you for sharing your method for baking it in a loaf pan - I love hearing how readers adapt the recipe to fit their kitchens. Thanks so much for sharing your success! Enjoy every slice! ❤️
Beth B. Griffis says
made yesterday and making another today. Fabulous!!! Thank you so much! This is the 4th recipe I’ve tried and hands down the easiest and most delicious!
Jeri Walker says
Hi Beth! I'm so glad you loved the recipe! 😊
Shelli says
Hi Jeri,
I just maxe this for the first time. my loaf didnt rise more than a couple inches. Can you give me ideas of what went wrong?
Jeri Walker says
Hi Shelli. I'm glad you gave it a try- let's see if we can figure out what went wrong. The most common reason for a loaf that barely rises is a starter that's not active enough, or a dough that didn't get quite warm enough during bulk rise. The starter should look bubbly and doubled before you mix, and the dough should continue to rise until it's noticeably puffy. Also, be careful not to let it overproof- if the dough rises for too long it can collapse, making it look like it never rose. And when you turn it out of the basket be gentle to prevent deflation. If you'd like to share how your starter looked and/or how long your rises were, I'd be happy to help you troubleshoot further!
Jeane says
After the second rise, can the dough be refrigerated to bake in the morning?
Jeri Walker says
Yes, absolutely! Just cover it with plastic wrap to keep it from drying out.
Alison says
Easiest sour dough recipe with the best results! A+
Jeri Walker says
Hi Alison! Thank you so much! I'm so glad you loved it! 😊
CC says
Between step 6 and 7, 450 degrees reducing to 425 degree… is the Dutch oven supposed to be preheated at the 450? It’s not clear and this is my first time.
Thank you!
Jeri Walker says
Hi there! Great question! For this recipe, the Dutch oven does not get preheated. I've tested it both ways, and skipping the preheat gives the same beautiful rise and crust. Just pop the dough into the room-temperature pot and bake as directed. I'm so excited for your first loaf to come out of the oven! 😊
Catherine M says
I made this today and it was so good that my husband actually moaned! Twice! 😄 This was my second attempt at making sourdough. The previous recipe I used yesterday was a little more involved than this one so that's why I gave this one a try. I found your recipe on Pinterest, btw.
The taste is mild, but we like our sourdough to have the "sour" taste on the backend of eating it, not hit you in the face, so this is a winner for us. The texture is nice and soft and the crust isn't too hard (like the other recipe I used). The crumb is just right. I will be using this recipe to get proficient at making sourdough. Thank you for sharing your recipe, we really enjoyed it!
Question: when I made the dough, it wasn't shaggy at all. It was very well together like regular bread. I weighed out the ingredients perfectly, so why wasn't it shaggy? Also, when it was time to stretch and fold, my dough wasn't sticky at all. It was very much like regular bread. Why do you think that was?
Thanks for any input.
Jeri Walker says
Oh my goodness, your comment just made my day Catherine! I think 'he moaned twice' might be the best review I've ever gotten. 😄 I'm so glad this recipe was the winner for you - that mild tang and soft crust is exactly how I like my sourdough too.
About the dough: Different flours can soak up water differently, even when everything's measured perfectly. A strong starter can also make it come together more like a classic bread dough. If you want that shaggier texture next time, just hold back a little flour at the start and add as needed. But honestly, if your dough was soft and easy to work with, you nailed it.
I'm really happy this will be the recipe you practice with. That means a lot to me. ❤️
Deb says
Best recipe ever. Easy to follow. Turned out perfect. My new favorite recipe.
Jeri Walker says
Thanks so much Deb! I'm glad you found it easy to follow! 🙂
Bridget Osika says
Excellent recipe and easy to follow. Beginner baker.
Jeri Walker says
Thanks so much Bridget! I'm glad you liked it and found it easy to follow! 🙂
Lynn says
Beginner bread maker. It is an excellent recipe. The bread is delicious!!
Jeri Walker says
Thanks so much Lynn! I'm glad you liked it! 🙂
Janette Ellis says
Should I heat the dutch oven in the oven while it is preheating?
Jeri Walker says
No, you don’t need to preheat the Dutch oven while the oven is warming up. I’ve tested it both ways, and it doesn’t make a difference. Plus, skipping the preheat saves you from the risk of burns! 😉
Jennifer Lee says
I noticed the video doesn’t show incorporating the levain from the night before. Do you really need it?
Jeri Walker says
Good question! In the video, I refer to the levain as 'ripe starter' - it's the same thing. That's the bubbly, active starter I fed the night before that gets added to the dough.