A crusty, no-knead, sourdough bread with a delightfully soft texture and deliciously tangy flavor. The dough is mixed one day and baked the next, giving it an elevated taste and texture.
Crusty loaves of sourdough bread are an absolute staple in our house. This is an art I continue to work at mastering, but I also think of it as a hobby. I enjoy working on my sourdough recipes, fine tuning and perfecting them.
I’m hoping this will also become a passion for my children one day, as they reflect back on the memories of fresh bread and time spent in the kitchen. How fortunate to find a hobby kind of joy in a simple, everyday kind of task!
Learning makes me happy, and learning how to make the perfect loaf and mastering beautiful designs can be incredibly satisfying. I continue to find that the extra special attention to detail makes all the difference, especially with sourdough.
See, sourdough can be fickle. Sometimes a loaf doesn’t turn out just right. Don’t get me wrong, we still eat it.
We might turn it into a breakfast Strata, stuffing, or cut it in half and make pizza bread, but we still eat it.
After experimenting for weeks to create the perfect, artisan-style, no-knead bread, I finally feel like I nailed it.
This process and recipe has given me consistently good loaves, so that’s why I’m excited to share it!
What is sourdough bread?
Sourdough bread is a fermented bread that uses natural wild yeast to rise, rather than relying on commercial yeast.
It is a healthier choice, plus many people who are sensitive to gluten (not celiac) can tolerate sourdough products, due to the fermentation of the grains.
Phytic acid (that is naturally present in wheat), which is an anti-nutrient that blocks absorption of the nutrients found in wheat, gets broken down during the fermentation process. This breakdown, in turn, makes the nutrients more available for your body to absorb.
How do you make a sourdough starter?
Creating a sourdough starter is actually pretty simple. It is the process of mixing water and flour together for multiple days until yeasts are captured and the flour bubbles. You can find the tutorial on how to make a sourdough starter here.
Is it necessary to knead sourdough?
Not necessarily. The act of kneading is supposed to help create gluten formation in the bread, which can then help create a good texture and air pockets in the bread. But no-knead sourdough bread uses other methods to develop the gluten.
How does no-knead sourdough work?
In no-knead versions, the gluten develops during the stretching and folding process, as well as during the bulk fermentation process, which helps create those glorious air pockets.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Tips For Success:
- You will need an active sourdough starter to create a well-risen bread. Check out how to make a sourdough starter and how to care for one.
- Cover the dough with a damp towel, beeswax wrap, or plastic wrap to ensure that an unpleasant crust doesn’t develop.
- The amount of time it takes for your dough to double can be determined by many environmental factors, such as the temperature in your home, the maturity of your starter, and the hydration status of the loaf.
- The most accurate way to get the best loaves of bread each time is to measure your ingredients with a kitchen scale.
Tools you may need to make this recipe:
Large bowl
Kitchen scale
Banneton (optional)
How To Make No-Knead Sourdough Bread
Feed a sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly.
Combine warm water and flour. Allow to rest for 30 minutes for the water to hydrate the flour. This process is called autolyse.
Add sourdough starter. Dimple in with wet hand.
Sprinkle salt on top.
Mix the dough with your hands for about 5 minutes to bring the dough together. Cover with damp towel or plastic wrap while resting.
Cover with plastic wrap or damp towel and let rest for 30 minutes.
Stretch And Fold
To develop the gluten and obtain a nice rise, you will want to do 6 rounds of stretching and folding.
While the dough is in the bowl, grab the edge and the dough firmly and pull up, stretching it upwards. Then place the dough in your hands into the center. Turn the bowl about a quarter turn and do this stretch and fold again, and again one to two more times. This is considered one stretch and fold round. Repeat according to the directions below. Dip your hand in water if the dough is too sticky.
First 3 stretch and folds – every 15 minutes.
Last 3 stretch and folds – every 30 minutes.
Cover with a wet towel or plastic wrap and allow the dough to bulk-ferment until doubled.
The timing for this will vary depending on temperature, hydration, and maturity of your starter. You could also let this step go longer for further health benefits. I do this in the morning and then let it go all day.
When it’s done, there will be bubbles all over the surface.
Split the dough in half down the middle with a dough scraper. Be really careful not to break any of those precious bubbles.
Shape into a ball by gently spinning it toward you.
Set out 15-20 minutes uncovered. This allows the surface to develop a skin, so that it doesn’t stick to the tea towel during the overnight rise.
Turn over and shape. I do this by folding the two sides over to meet in the middle, and then the other two sides.
Repeat with the other half of the dough. This recipe yields two loaves.
Transfer to flour banneton or bowl with tea towel, seam side up. Cover with plastic and proof 12-15 hours in refrigerator.
Bake
Preheat dutch oven to 500 degrees for 1 hour.
Remove dough from the fridge immediately before scoring and baking.
Dust with flour on top to make the scoring pattern stand out more.
Score with a razor.
Add a little flour to the bottom of the dutch oven (or parchment paper) and transfer dough to it.
Bake for 20 minutes at 500 with lid on.
Take lid off, turn the oven temperature down to 475, and bake an additional 25 minutes or until browned.
Tips for making your sourdough bread pretty
- Don’t skip the long rising time in the refrigerator. Bread dough takes forever to rise in the refrigerator, but this chilling process does make the final scoring pattern prettier. I’ve never had success with a beautiful scoring design when skipping this step.
- Dust a bit of flour over the surface before scoring. This will allow the design to stand out better.
- Use a razor. I know it’s tempting to just grab a sharp knife to score your bread, but proper bread scoring razors do yield a more beautiful result.
- Do an online image search for scoring patterns, and try your hand at a few tried and true designs before getting creative with your own.
- Practice, practice, practice. You will figure out just how deeply you need to cut, and how the design spreads during baking, by trying over and over again. The good news is you’re just going to eat it no matter what. We’ve eaten many an ugly loaf of bread, and they all tasted great.
Bakers Timeline For No-Knead Sourdough Bread
8 am: Feed sourdough starter with flour and water.
12 pm: If sourdough starter is mature, then proceed to creating the dough.
Combine the warm water and flour. Rest for 30 minutes.
12:30-ish pm: Add in sourdough starter and dimple in with wet hand.
Sprinkle salt on top.
Mix the dough with your hands for about 5 minutes. Cover with damp towel or plastic wrap. Rest for 30 minutes.
1:00ish pm: Stretch and fold.
First 3 stretch and folds – every 15 minutes
Last 3 stretch and folds – every 30 minutes
Cover with a wet towel or plastic wrap and allow the dough to bulk ferment until doubled.
8:00pm (may be much sooner): Split the dough in half down the middle with a dough scraper.
Shape dough.
Sit out 15-20 minutes, uncovered.
Turn over and shape.
8:30pm: Transfer to flour banneton or bowl with tea towel and cover with plastic. Place in the refrigerator for 12-15 hours.
The Next Day
9:00am: Preheat dutch oven on 500 for 1 hour.
Take dough out of fridge, dust with flour, and score.
10:00am: Bake the sourdough bread and allow to cool.
Find More Delicious Sourdough Recipes:
- Homemade Sourdough Bagels
- Sourdough Coffee Cake
- Sourdough Chocolate Chip Cookies
- Einkorn Sourdough Bread
- Sourdough Chocolate Cake
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone
No-Knead Sourdough Bread
A crusty, no-knead sourdough bread with a delightfully soft texture and deliciously tangy flavor. The dough is mixed one day and baked the next, giving it an elevated taste and texture.
Ingredients
- 500 g unbleached all purpose
- 200 g freshly ground whole wheat
- 250 g bread flour (can omit and just add more to the unbleached all purpose)
- 200 g mature starter (active and bubbly)
- 650 g water
- 20 g salt
Instructions
Feed a sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly.
Combine warm water and flour. Allow to rest for 30 minutes for the water to hydrate the flour.
Add sourdough starter. Dimple in with wet hand.
Sprinkle salt on top.
Mix the dough with your hands for about 5 minutes to bring the dough together. Cover with damp towel or plastic wrap while resting.
Cover with plastic wrap or damp towel and let rest for 30 minutes.
STRETCH AND FOLD
First 3 stretch and folds - every 15 minutes.
Last 3 stretch and folds - every 30 minutes.
Cover with a wet towel or plastic wrap and allow the dough to bulk ferment until doubled.
Split the dough in half down the middle with a dough scraper. Be really careful not to break any of those precious bubbles.
Shape into a ball by gently spinning it toward you.
Set out 15-20 minutes uncovered.
Turn over and shape.
Transfer to flour banneton or bowl with tea towel. Cover with plastic and proof 12-15 hours in refrigerator.
Bake
Preheat dutch oven on 500 for 1 hour.
Remove dough from the fridge immediately before scoring and baking.
Dust with flour on top to make the scoring pattern stand out more.
Score with a razor.
Add a little flour to the bottom of the dutch oven (or parchment paper) and transfer dough to it.
Bake for 20 minutes at 500 with lid on.
Take lid off, turn the oven temperature down to 475 and bake an additional 25 minutes or until browned.
Notes
Make sure your starter is very active and bubbly.
Depending on temperature, hydration and maturity of starter will determine the amount of time it takes for it to double in size.
To increase the health benefits you could allow the bread to ferment longer. I start the bread in the morning and then let it ferment all day.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 195Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 973mgCarbohydrates: 40gFiber: 4gSugar: 0gProtein: 8g
Bo Self says
I do some sourdough bread also and I am going to try your recipes as I like the looks of your loafs.
Thank You Very Much
Bo Self
Shari says
Thanks for the recipe! I’m confused though about splitting the dough in half. Does this make 2 loaves? Or do you then combine the 2 halves back into one ball?
Jenn says
I wondered that myself, but then noticed in the recipe card for printing it mentions that this yields 2 loaves.
Lindsey Dicken says
I watched the video and this recipe makes two loaves!
Tim says
Tim
Do I use 950 g of the mix of flour that is the three kind.
Or just 450 g of the two flours.
Natasha says
Hi Lisa,
I tried your recipe and the best sourdough loaves I’ve made so far have just come out of the oven! Great recipe =)
Natasha
David A Champagn says
To be clear, you mention splitting the dough in half but never state whether this recipe is for two loaves. Is it?
Jenna says
I’ve been making lots of your sour dough recipes! Wow! I love them all so far. I do have a question on the amount of time your supposed to do the kneading and stretching step? It says every 15 minutes 3 times then every 30 minutes 3 times but what’s the duration of time your supposed to work the dough? Thank you for your amazing recipes and all your time and effort! May God bless you and your family ❤️
Kaila says
Hi Lisa, just wondering does this recipe make one or two loaves? When you split the dough down the middle then shape it does that mean you have two separate loaves? Thanks!
Ashley says
Yes… 2 loaves or one? I split mine in two like u said and it is resting…. do i put it back together now? Help! ❤❤❤❤
Thanks Lisa!
Lisa says
This is for 2 loaves! Sorry for the confusion!
Kathy Thomsen says
Lisa… any chance you could help us achieve such beautiful porous results with einkorn flour?
Stacey says
I make a similar recipe every week. It’s me weekend tradition and we love it so much!
I have experimented with mixing several ways, and I’ve come to the conclusion that it makes zero difference if I just mix everything together from the start and then start my stretch and folds after resting for 30 minutes. Saves the extra step of autolyse. If you are weighing your ingredients anyway, there isn’t a need for autolyse before adding the remaining ingredients.
Lisa says
This is good to know! I really dislike unnecessary extra steps! I’ll give it a try, and see how it goes.
Eva says
Have you tried this recipe with all einkorn flour?
Kathy Thomsen says
Lisa could you please explain the “dimple” move? I’ve never heard of that!
Emily Schlegelmilch says
I really wish I could get this recipe in cups instead of weight. I don’t have a scale and I want to make this bread now! 😫 looks amazing! Can’t wait to try my hand at the bread art
Stacey Smith says
I’m going to make this week but I’m going to lower the degrees in the preheating at 500, my old glass top Whirlpool oven can’t take 500/ I do envy your beautiful stove and oven ! 👍
Joanna says
Hey Lisa, was wondering if there’s a specific reason why your measurements are in grams? not something I usually see in your recipes. I’m printing to try this recipe as it looks delicious! Thank you!
Lisa says
Hey Joanna! UI don’t normally do that, but I read several methods online and this seems to yield the most consistent result. Turns out they’re right! I’ve never had better sourdough bread. I just use my postal scale for this.
Diane Starbuck says
You do not have to preheat your oven or your cast iron. You can put your loaves into a loaf pan or cast iron, cover them with a lid (I use 2 same size bread pans, 1 bottom, 1 lid) and then place into a COLD oven, and bring heat up to 500 degrees. This takes 25 minutes, depending on your oven. At that point, you can turn down the oven to 450 degrees, uncover your pan(s) and bake another 25-40 minutes depending on size of loaf. The loaves will be nice and brown. This works so well. Trust me, I have been baking bread this way for the past 5 years. Also, less dangerous, no burnt hands.
Alicia says
Can I use einkorn flour?
Tara says
I don’t have a Dutch oven. Can you do this in a cast iron or bread pan and just leave uncovered? Thanks! I love your recipes!
Lisa says
Can I freeze this bread before or after baking?
Emily Anderson says
I find that I am deflating too many of the holes/bubbles when I cut the dough in half post stretch/fold and rise. Will it still turn out alright (and possibly better) if I cut the dough in half before the stretch and fold process begins so as not to deflate so many of them? Otherwise incredible recipe and bread!
Marilena says
Will try this recipe for sure. Just made a loaf of sourdough bread today using the Dutch oven and despite it having lots of air pockets during the long fermentation process, it came out hard as a rock! I used freshly ground einkorn.
Abe says
I’ve been making no-knead sourdough for several months now. I’ve only been making one loaf at a time but I use the same 200 grams of starter with 390 grams of flour, 265 grams of water and 10 grams of salt. I feed my starter in the morning. Then I make by dough around supper time. I don’t touch it again until the morning. I dump the dough onto a well floured board, sprinkle the top generously with flour and then flatten it out and fold in into the center by grabbing the edges and stretching them out and folding in on itself around the outside…roughly 6 or 8 folds. Then I shape it into a ball and let it rest for one hour before baking…comes out perfect every time.
Julie says
Would appreciate it if you put the recipe on the top of page, had problems finding it with all the adds. thanks for the recipe, I have a post surgical hand right now and cannot knead dough.
Siobhan says
Can you use only fresh ground flour and get the same results? Also you didn’t answer the question about how long to stretch and fold the dough, could you? Thanks
Siobhan
Trixie Woodard says
I have created a new starter!! Woohoo! Now…. I downloaded your sourdough ebook and this recipe is different than the one on YouTube. Which is the one to do? I’m confused. To stretch and turn. To not. To add starter to water and then flour or after…. I’m having a moment. Sorry. I’m just really struggling and tried the recipe here you posted in February. Fail! So… maybe another video on this recipe. Slowed down and step by step? Idk.
Sarah says
CAn I just half everything to make one loaf?
Julie-Anne Strivings says
I was wondering the same thing 🙂
Rachel says
Lisa
I’ve pinned this. It looks delicious. I’m also sharing a link to this post on my Sunday, Dirt Road Adventures.
Gabriela says
It just doesn’t work. I am in the UK and this is the 2nd bread recipe of yours I have tried and the dough is just batter. The only conclusion I have reached is that maybe it’s the flour…? But that’s what I thought last time and I changed the flour…
Every step of this recipe worked wonderfully. The dough doubled in size and it was nice and bubbly, but it was just slack batter… couldn’t form two loaves for the life of me. I even tried doing some more careful stretches… as per a different bread recipe I use that works amazing. A little bit more hydration and I could have just made pancakes. I just tipped them both over in two bowls, no tea towel because they would have just soaked through, wrapped them and put them in the fridge… I’m convinced I’m making foccacia tomorrow as I do not anticipate this batter turning into dough overnight.
It’s so frustrating because I have no idea what I’m doing wrong… maybe I should stick to bread flour only? Rather than plain (all purpose)? I just want a nice bubbly sourdough. 😭
I have a go to bread recipe… but yours is so much more intriguing…
Andrea Wiebe says
I’ve had issues with dough becoming too loose if I let it ferment for too long, or if your starter is too acidic.
Beth says
I noticed that the King Arthur all-purpose flour had as much protein as bread flour. You do need a higher protein flour.
WGI says
Do you need to bake the sourdough bread in a Dutch oven? I don’t own one. Would a pizza stone work; maybe cover with foil the first half hour or so?
Nike says
Hi Lisa, thank you for this recipe. My breads turned out great. Sourdoughbaking is definitly a journey but your post surely helped me a lot.
I will be trying some of the other recipes too 🙏
Kate Rivera-Noel says
Can you use bleached flour instead?
Lisa says
Yes, you sure can!
Schoen says
I’ve been using my sourdough starter for everything but bread, during the pandemic, in fear it wouldn’t turn out very well. IDK why I hesitated! Your recipe was simple and easy to follow which resulted in picture-perfect loaves. My only warning would be you really have to pay attention to the browning. I had to remove the top and stop cooking sooner than directed. But I’m very proud and pleased with the results.
Mila says
Thank you for this great recipe as well as your free e-book which is very much appreciated.
Greetings from Canada and looking forward to trying all of your recipes.
Joanne says
I love your no knead recipe. My entire family loves this recipe! My starter seems to have lost some of its tangy flavor. Can you suggest anything to add that might perk it up?
** I did post in reviews by accident. 5 stars to you! well deserved. Thanks!
Brittney says
Will this recipe work with fresh ground einkorn?