I love how approachable this sourdough recipe is. I do not need any fancy equipment or complicated techniques. The long rise develops deep flavor naturally, and the no-knead method keeps the process simple and relaxed. Whenever I want fresh, homemade bread with minimal hands-on time, this is the recipe I follow.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I begin the evening before by feeding my starter. I combine 25 grams of starter with 75 grams of flour and 75 grams of warm water in a clean jar. I mix until no dry flour remains, cover loosely, and let it rest at room temperature for 8 to 12 hours. By morning, it should be doubled in size and bubbly.
The next morning, I mix 100 grams of ripe starter with 300 grams of warm water in a large bowl. I stir until the starter dissolves. Then I add the bread flour and sea salt, mixing until a shaggy dough forms. I use my hands to bring it together into a sticky ball. I do not worry about how it looks at this stage because a rough, sticky dough is exactly what I want.
I cover the bowl and place it in the oven with just the light on. I let it rise for 5 to 6 hours until it becomes noticeably puffy and doubled in size. When I gently press it with my finger, the indentation slowly springs back.
To shape, I lightly flour my counter and turn the dough out smooth side down. I gently fold the top edge toward the center, then repeat with the bottom, left, and right sides. I pinch to seal and repeat the folds once more. Then I flip it seam-side down and use cupped hands to create a tight, smooth ball.
For proofing, I dust a bread basket generously with flour and place the dough seam-side up inside. I cover it and return it to the oven with the light on for 2 to 3 hours, until doubled and airy.
When ready to bake, I remove the dough and preheat the oven to 450°F. I place parchment paper on the counter and gently turn the dough onto it seam-side down. I score the top about ½ inch deep with a sharp knife.
Using the parchment, I lift the dough into a Dutch oven. I cover it with the lid and reduce the temperature to 425°F. I bake it covered for 40 minutes, then uncover and bake for another 5 to 10 minutes until deeply golden brown. The crust should sound hollow when tapped.
Finally, I transfer the bread to a cooling rack and let it cool completely for at least 2 hours before slicing. I make sure the internal temperature reaches 190 to 205°F for the perfect texture.
Servings And Timing
This recipe makes 8 servings. Prep and rise time: 9 hours 15 minutes Bake time: 45–50 minutes Total time: 10 hours 5 minutes
Variations
I sometimes mix in fresh rosemary or roasted garlic for extra flavor. When I want a heartier loaf, I replace part of the white flour with whole wheat flour. I also enjoy adding seeds like sesame or sunflower to the dough or sprinkling them on top before baking.
Storage/Reheating
I store the cooled bread at room temperature in a paper bag or loosely wrapped in a kitchen towel for up to 2 days. For longer storage, I slice and freeze it for up to 2 months. When I want to reheat, I place slices in the toaster or warm the loaf in a 350°F oven for about 10 minutes to refresh the crust.
FAQs
Do I Need To Knead This Dough?
I do not knead this dough at all. The long fermentation develops the gluten naturally.
What If My Starter Is Not Bubbling?
If my starter is not bubbly and doubled in size, I give it more time or feed it again before starting the recipe.
Can I Use All-Purpose Flour Instead Of Bread Flour?
I can use all-purpose flour, though the texture may be slightly less chewy compared to bread flour.
Why Do I Let The Bread Cool Before Slicing?
I let it cool completely so the interior finishes setting. If I slice too early, the crumb can become gummy.
Can I Refrigerate The Dough Overnight?
I sometimes place the shaped dough in the refrigerator for a slower proof. This can enhance the flavor and make the timing more flexible.
Conclusion
This easiest ever sourdough bread recipe proves that homemade artisan bread does not have to be complicated. I love the crispy crust, soft interior, and rich flavor that develops naturally over time. With minimal effort and no kneading required, I can enjoy fresh sourdough straight from my own oven whenever I want.
This no knead sourdough bread is perfectly crusty on the outside and soft and airy inside. An easy homemade artisan bread recipe made with simple ingredients and long fermentation for incredible flavor.
Author:Sarah
Prep Time:15 minutes (active)
Cook Time:45–50 minutes
Total Time:10 hours 5 minutes
Yield:8 servings (1 artisan loaf)
Category:Bread
Method:No-Knead / Baking
Cuisine:Artisan / European-Inspired
Diet:Vegetarian
Ingredients
Feed the Starter (Night Before):
25 grams mature starter (about 2 tablespoons)
75 grams unbleached bread flour (½ cup + 1 teaspoon)
500 grams white bread flour (3½ cups + ½ teaspoon)
10 grams sea salt (2⅛ teaspoons)
Instructions
1. Feed (Night Before)
In a clean jar, mix 25g starter, 75g flour, and 75g warm water. Stir until no dry flour remains. Cover loosely and let rest at room temperature for 8–12 hours. By morning, the starter should be doubled and bubbly.
2. Mix
In a large bowl, combine 100g ripe starter with 300g warm water. Stir until dispersed. Add 500g flour and 10g salt. Mix until a shaggy dough forms, then use your hands to bring it into a sticky ball. The dough will look rough — that’s perfect.
3. Rise (Bulk Fermentation)
Cover with plastic wrap and place in the oven with only the light on (about 80–85°F). Let rise 5–6 hours until doubled and puffy. When gently pressed, the dough should slowly spring back.
4. Shape
Lightly flour your counter and turn dough out smooth-side down. Fold top, bottom, left, and right edges toward the center. Repeat once more. Flip seam-side down and use cupped hands to rotate and tighten into a smooth ball.
5. Proof
Flour a bread basket generously. Place dough seam-side up. Cover and return to the oven (light on) for 2–3 hours until doubled and airy.
6. Prepare
Preheat oven to 450°F (do not preheat the Dutch oven). Turn dough onto parchment paper seam-side down. Score the top ½-inch deep with a sharp knife or bread lame.
7. Bake
Lift dough into Dutch oven using parchment. Cover with lid and reduce temperature to 425°F. Bake covered for 40 minutes. Remove lid and bake 5–10 minutes more until deep golden brown and hollow sounding.
8. Cool
Transfer to a cooling rack and cool at least 2 hours before slicing. Internal temperature should reach 190–205°F.
Notes
If your oven light runs hot, crack the door slightly after the first hour.
A kitchen scale ensures the most accurate results.
For a darker crust, extend uncovered bake time by 2–3 minutes.
Store at room temperature in a paper bag or wrapped in a clean towel.
