Easiest Ever Sourdough Bread - No Knead
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!
Servings: 8 servings
Calories: 237kcal
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
- 75 grams unbleached bread flour or all purpose flour
- 75 grams water 90℉
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.
- 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!
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Video
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
Calories: 237kcal | Carbohydrates: 48g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 488mg | Potassium: 63mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 1IU | Calcium: 11mg | Iron: 1mg
