Don’t let the thought of baking sourdough bread intimidate you. Baking a delicious loaf of sourdough bread is much easier than you think! With a little patience and almost no work, you can have the most deliciously crisp loaf of sourdough bread!
This recipe is one of the easiest recipes I’ve ever made. I found it at King Arthur Baking Company If you want to check out the original recipe please head over to their website. They have many great sourdough recipes! I highly recommend them!
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I love this sourdough bread recipe. This recipe is the first recipe that has ever worked for me. I remember trying so hard in the past, but no matter what recipe I would try, I kept producing hockey pucks. Thankfully, a good friend of mine showed me this recipe, and ever since then, I’ve shared it with many others! This sourdough bread recipe is my go-to recipe when I make sourdough bread. Not only does this bread turn out perfect every time, but it can be used for many other things. You can use this recipe for things like pizza crust, garlic bread, or even fried sourdough donuts, which is a family favorite! This recipe is truly versatile.
Can I use fresh milled flour for this recipe?
Yes! I’ve actually made a post just for this question! Find the recipe here. If you are in need of a good grain mill you can find one here! Use the discount code SANTAROSA to get $20 off your purchase!
How to make Easy No Knead Sourdough Bread
The first day:
To make this recipe, you will start by feeding your sourdough starter a few hours before baking. Make sure it’s nice and bubbly before beginning this recipe.
After your sourdough starter has bubbled up, it’s time to start mixing the dough.
With a food scale, start measuring 227 g of sourdough starter, 397 g of filtered water, 600 g of unbleached flour, and 18 g of salt, preferably Celtic sea salt, but this is not necessary.
Mix all the ingredients until the dough is wet and shaggy.
After all the ingredients are mixed together, cover the bowl with a towel and let the dough rest for 30 minutes.
After 30 minutes, begin to stretch and fold the dough four times, spinning the bowl as you go. After that is complete, cover the bowl again with a towel and let the dough rest for an hour.
Repeat that last step 3 times for a total of 3 hours.
When the 3 hours are completed, cover the bowl with plastic wrap or aluminum foil and place the dough in the refrigerator overnight.
The next day:
In the morning preheat your oven to 425 degrees.
While your oven is preheating, grease a pot that has a lid. Be sure that the pot and lid contain no plastic. I have made this mistake before. Doing this made my whole house smell awful, and it ruined my bread!
After your pot is greased, dump the dough out onto a floured surface. Begin to shape the dough carefully into a ball sliding the dough towards you, spinning it partially, and pulling it towards you again. Keep doing this until it forms into a nicely shaped ball. Make sure you are not too rough with the dough. If you are too rough you could burst all of the air bubbles in the dough.
After a ball has formed, you can now lightly flour it with your sifter and score the dough.
Place the dough into the greased pot and cover it with a lid.
Bake the bread at 425 degrees covered for 45 minutes. After the 45 minutes are up, lower the temperature to 400 degrees and uncover the bread. Bake for an additional 15 minutes. I know it sounds like a long time, but if you do not bake the bread for this amount of time it will be doughy in the middle.
When your bread is finished cooking, turn the bread out of the pot and place it on a cooling rack. Let the bread completely cool before you put it in a container or bread bag for storing.
And I commend joy, for man has nothing better under the sun but to eat and drink and be joyful, for this will go with him in his toil through the days of his life that God has given him under the sun. Ecclesiastes 8:15
Easy No Knead Sourdough Bread
Ingredients
Method
- To make this recipe, you will start by feeding your sourdough starter a few hours before baking. Make sure it's nice and bubbly before beginning this recipe.
- With a food scale, start measuring 227 g of sourdough starter, 397 g of filtered water, 600 g of unbleached flour, and 18 g of salt, preferably Celtic sea salt, but this is not necessary.
- Mix all the ingredients until the dough is wet and shaggy.
- After all the ingredients are mixed together, cover the bowl with a towel and let the dough rest for 30 minutes.
- After 30 minutes, begin to stretch and fold the dough four times, spinning the bowl as you go. After that is complete, cover the bowl again with a towel and let the dough rest for an hour.
- Repeat that last step 3 times for a total of 3 hours.
- When the 3 hours are completed, cover the bowl with plastic wrap or aluminum foil and place the dough in the refrigerator overnight.
- In the morning preheat your oven to 425 degrees.
- While your oven is preheating, grease a pot that has a lid. Be sure that the pot and lid contain no plastic. I have made this mistake before. Doing this made my whole house smell awful, and it ruined my bread!
- After your pot is greased, dump the dough out onto a floured surface. Begin to shape the dough carefully into a ball sliding the dough towards you, spinning it partially, and pulling it towards you again. Keep doing this until it forms into a nicely shaped ball. Make sure you are not too rough with the dough. If you are too rough you could burst all of the air bubbles in the dough.
- After a ball has formed, you can now lightly flour it with your sifter and score the dough.
- Place the dough into the greased pot and cover it with a lid.
- Bake the bread at 425 degrees covered for 45 minutes. After the 45 minutes are up, lower the temperature to 400 degrees and uncover the bread. Bake for an additional 15 minutes. I know it sounds like a long time, but if you do not bake the bread for this amount of time it will be doughy in the middle.
- When your bread is finished cooking, turn the bread out of the pot and place it on a cooling rack. Let the bread completely cool before you put it in a container or bread bag for storing.
Notes
- Find the original recipe at King Arthur Baking Company. I love this recipe and wanted to share it with everyone!
- This bread can be made ahead of time and frozen for later consumption.
- Remember to check your pot for plastic before using it for baking.
- If you have issues with the bread sticking to the pan try using butter instead of oil for greasing the pan.
That is a gorgeous sourdough loaf! I love making bread from scratch. Thank you for this recipe!
I love a good no-knead sourdough loaf! Your photos look beautiful, what a great recipe.
Beautiful and simple! Thank you.
What a beautiful loaf of sourdough, I’m trying this!
This looks great! Pinning to try later!
I’ll give this a try! I’ve only made sourdough bread once and it was rather hockey puckish. I keep the culture going as I love making crackers from the discard.
So this recipe is misleading. Number one states feed your starter a few hours before you want to bake. Well you need to let this rest overnight in the fridge so you will not be baking a few hours after you start.
Hi Melissa! I’m sorry you thought it was misleading. I normally feed my starter in the morning and then start my recipe a few hours after I feed it. So if I wake up at 7 am, I will start my recipe around 11 am. I hope this clears things up!
that’s not the way I read it. Yes, I feed my starter in the morning and give it a good 4-5 hours to ‘feed’. A few times , it will spill out of the quart mason jar, but that’s okay… I just add the spillover back in. THEN, after it’s good and active and all bubbly after it’s fed, I prepare the dough as stated in the recipe. This is usually around 3:00 or 3:30 in the afternoon . Do the initial stretch and fold after it has sat on the counter (I put my bowls of dough on a plant germination heated mat as it starts to grow and you will see the dough ball rising). Continue with the stretch and folds every hour (3 more after the initial one) . Mine are still sitting on the heated mat (low heat) and it’s now 7:30 pm. In about an hour, I’ll cover both bowls (I make 2 smaller loaves with this recipe, but I’ve also made one big boule with the recipe) and put in fridge. Leave it there all night and you can leave it in the fridge for hours the next day. Wait till you see how it rises in the fridge!!!! I’ll bake them later in the day. Perfect!
So there isn’t really much bulk fermentation time for this recipe? The 3 hours for the stretch and folds and that’s about it? That’s interesting, curious how it rises enough before the cold retard
I never thought about that! It just works. 🙂
I wish this recipe had conversions from grams to cups. Most recipes I’m finding are in grams. I don’t weigh my ingredients but use cups and teaspoons and tablespoons. I’d love a good sourdough same day bread recipe.
I’ll have to count the cups whenever I make it again and post it!
Can I use a loaf pan for this recipe?
Absolutely!