No-Knead Sourdough Bread
If you love sourdough but don’t love kneading, this recipe is going to become your new favorite. It uses only a few ingredients, relies on time instead of muscle, and rewards you with a beautifully risen loaf with a crisp crust and tender crumb.
This is one of those recipes where you mix it, give it a couple of gentle folds, and let the dough do the rest. The long overnight chill builds flavor and strength with almost zero effort.
Let’s get baking!
Ingredients
- 1 cup ripe sourdough starter
- 1 3/4 cups warm water
- 5 cups bread flour
- 1 tablespoon salt
- (Optional) 2 teaspoons diastatic malt powder for extra color + rise
Step 1: Mix
Stir everything together in a large bowl until no dry flour remains. The dough will look shaggy — that’s perfect.
Step 2: Let It Rise + Fold
Cover the bowl and let the dough sit for 3 hours.
During that time, give it three quick sets of stretch-and-folds, one each hour. These folds help the dough build strength without kneading.
Step 3: Chill Overnight
After the third fold, cover the bowl again and refrigerate it for at least 8 hours (or up to 2 days). The dough will rise slowly and develop amazing flavor while you sleep.
Step 4: Shape
The next day:
- Turn the dough onto a floured counter.
- Shape it into a loose ball and let it relax for 30 minutes.
- Shape it into a tighter round loaf and place it seam-side up in a floured proofing basket or lined bowl.
Step 5: Final Rise
Let the dough rise at room temperature for about 2½ hours.
Press it gently with your fingertip — if the indentation slowly springs back, it’s ready to bake.
Step 6: Bake
- Heat your oven to 500°F with a Dutch oven inside.
- Flip your dough onto parchment, score it, and carefully lower it into the hot pot.
- Reduce heat to 450°F and bake covered for 45 minutes.
- Remove the lid and bake for another 10–15 minutes until dark golden brown.
- Cool at least an hour before slicing so the crumb sets.
📝 Recipe Notes
- Use an active starter: Your starter should be bubbly, doubled, and smelling mildly sweet/tangy before mixing.
- Hydration varies: Different flours absorb water differently. If the dough feels very wet, that’s normal for no-knead sourdough.
- Cold fermentation improves flavor: A long chill (12–24 hours) gives a deeper sourdough taste and helps the dough hold its shape.
- Don’t skip the rest after preshaping: This relaxes the gluten so shaping is easier.
- Rice flour prevents sticking: For dusting baskets, rice flour works better than wheat flour.
- Let it cool fully: Cutting too early makes the crumb gummy — wait at least 1 hour.
🍽 Nutrition
Based on one loaf cut into 12 slices.
| Nutrient | Amount |
|---|---|
| Calories | ~165 kcal |
| Carbohydrates | ~33 g |
| Protein | ~5 g |
| Fat | ~0.5 g |
| Fiber | ~1 g |
| Sodium | ~360 mg (from salt) |
| Sugar | 0 g |
| Estimated Serving Size | 1 slice |
Nutrition values are approximate and can vary based on flour brand and slice thickness.
❓ FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes. The loaf may be slightly less lofty, but it will still bake beautifully.
2. Do I need diastatic malt powder?
No — it’s optional. It adds color and boosts rise but isn’t required.
3. Can I skip the overnight cold rise?
You can, but your dough will be harder to shape and the flavor will be milder. Overnight fermentation is recommended.
4. My dough is very sticky — is that normal?
Yes! No-knead sourdough dough tends to be wet. Avoid adding extra flour; use wet hands or a bench scraper to handle it.
5. How do I know when my starter is ready to use?
It should:
- Double in size
- Have bubbles throughout
- Smell pleasant and slightly tangy
- Pass the “float test” (optional)
6. What if I don’t have a Dutch oven?
You can bake on a preheated baking stone with a metal pan of water for steam, but results are usually best in a Dutch oven.
7. How long does the bread stay fresh?
- Room temperature: 2–3 days wrapped in a towel
- Refrigerator: Not recommended (dries it out)
- Freezer: Up to 3 months when sliced and wrapped well
Enjoy
The result is a tall, crackly loaf with a soft, creamy interior — perfect for sandwiches, soups, or tearing apart still warm. And the best part? You barely had to touch the dough at all.
