A loaf of slied no knead sourdough bread on a wooden cutting board

No Knead Sourdough Bread

A lot of people are intimidated by baking their own bread at home, let alone sourdough bread. It seems to be portrayed as this difficult task that only professional bakers can accomplish. This ‘no knead sourdough bread’ recipe is meant to change that.

I love baking at home, and usually bake at least once a week. Sometimes I’ll make a loaf of my homemade sandwich bread, which is great for weekday lunches, breakfast toast etc. When I’m in the mood for something heartier though I reach for this recipe and make a rustic loaf of old fashioned sourdough.A loaf of freshly baked no knead sourdough bread in a red enamel dutch oven

This post contains affiliate links for which I may be compensated if a purchase is made through the links provided. For more information please read my affiliate disclosure.

Before You Start…

There are a few things to keep in mind before starting this sourdough bread. As this is a ‘no knead’ recipe, (which also incorporates whole wheat flour), don’t be surprised if the bread turns out denser then store bought sourdough. Usually, kneading the dough develops the gluten strands which allows the dough to stretch while proofing, by not kneading this dough it will not become as stretchy.

To get around this, you can add 3/4 tsp of instant yeast to flour. This helps create a stronger ‘lift’ in the dough especially when using whole wheat flours. You will also need to have a sourdough starter which is active and ready for a feeding.

Otherwise you could simply knead the sourdough for 10 to 15 minutes on a floured counter right after mixing the ingredients and before proofing it the first time.

Bread doesn’t have to always be perfect. Play around with the recipe, try different combinations of flour, and enjoy the fact you’re making your own bread! – Chef Markus Mueller

Prep Your Sourdough Starter

If you already have a sourdough starter in the fridge or are planning on making one from scratch at home, you’ll need to plan ahead. Read how to make your own starter from scratch with the link below.

Related:  How To Make Sourdough Starter (From Scratch)

If you already have a starter, it’s a good idea to take it out of the fridge in the morning, a day before you want to bake and feed it once with a little flour and water.

This will reactivate the wild yeasts and make them stronger for baking.

Equipment

In order to create the light texture and crackly crust of this rustic sourdough bread, a cast iron or enameled dutch oven is used to bake the bread.

Profesaional bakeries will use specialised ovens that have steam injection to create a moist heat, but I’m guessing most of us don’t have access to this. The way around this is to use the dutch oven which locks in the moisture in the bread, preventing it from drying out as it bakes.



You’ll also need some parchment or wax paper. I use PaperChef parchment paper (affiliate) which is designed to withstand high temperatures.

No Knead Sourdough Bread Ingredients

  • 1 1/2 cup active and bubbly sourdough starter
  • 2 cups unbleached all purpose or bread flour
  • 1 1/2 cups whole wheat flour ( For all white sourdough, simply use all purpose flour here)
  • 1 1/2 cups warm water
  • 1 tsp. salt
  • Extra flour for dusting

Measuring Out & Mixing Your No Knead Sourdough Bread

The night before you plan on baking, measure out all the ingredients, and check your re-activated sourdough starter. It should be nice and bubbly, and wanting to be fed.

Instead of feeding the starter though, mix 1 1/2 cups of the bubbly starter in with the no knead sourdough bread ingredients in a large bowl. Choose a bowl that will allow the sourdough to double in size.

Mixing together the ingredients for this no knead sourdough bread in a metal bowlUse a wooden spoon and mix the ingredients until all the flour is mixed in and nothing is sticking to the sides of the bowl. It will create a sticky shaggy ball, and you may think this will never work….but trust me on this….its normal!

Cover the bowl with a clean linen cloth and let the sourdough rise on the counter over night.

Related:  Baking Your Own Homemade Sandwich Bread

Shaping & Baking Your Homemade Sourdough

The next day (the day you plan on baking), the dough should have doubled in size, and look quite loose in the bowl.

No knead sourdough dough in a bowl after rising overnight

Pre heat your oven to 450F (232C) and place the dutch oven with lid in the oven as it is pre-heating. Cut out a 12 x 12 inch section of parchment paper and lightly oil it.

Shaping

Sprinkle a clean counter top with a little flour, and gently scoop the shaggy sourdough onto the floured counter.

  • Gently pull a section of the dough over onto itself. Turn the dough a quarter turn, and do this 4 times.
  • As you fold the dough in on itself you create tension on the ‘outside floured surface’ which will help the loaf keep it’s shape while proofing a second time.

Flip the dough over and gently shape the dough into a round ball by dragging it across the counter top.

You can watch a video of how to do this below.(Credit: weekendbakery.com)

Gently place the shaped sourdough on the oiled parchment paper, and liberally dust the top of the loaf with flour. Place it on top of the warm stove covered with the linen cloth for half an hour to rise.

Baking

After the half hour the no knead sourdough bread will have slightly risen and be ready for baking.

Take the pre-heated dutch oven out of the stove. Watch out and use oven gloves, it will be smoking hot! Gently lift the sourdough into the dutch oven, lifting all four corners of the parchment.

No knead sourdough in a enamel dutch oven ready for baking

Place the lid on the dutch oven and place it back in the 450F stove to bake for 30 minutes.

After 30 minutes remove the lid and bake for another 10-15 minutes to brown up the crust.

Remove the baked loaf of sourdough bread and let it cool on a wire rack. The no knead sourdough bread is best served within the next day or two, but it can be kept in the fridge for up to 4 days to extend its shelf life. Note that refrigerating the bread will make it denser and less fluffy.

A rustic loaf of homemade no knead sourdough bread on a wooden cutting board

Made the recipe? Comment & Rate it below, then take a picture and tag me on Facebook & Instagram: @earthfoodandfire . For more from scratch recipes follow me on Instagram & Pinterest

A loaf of slied no knead sourdough bread on a wooden cutting board
5 from 2 votes
Print

No Knead Sourdough Bread

A basic sourdough bread requiring minimal effort. This no knead recipe is a great intro to baking sourdough bread from scratch at home.

Course Baking
Cuisine French
Prep Time 10 minutes
Cook Time 45 minutes
Overnight Proofing 12 hours
Total Time 55 minutes
Servings 1 rustic sourdough loaf
Calories 1822 kcal
Author Chef Markus Mueller

Ingredients

  • 2 cups unbleached all purpose or bread flour
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cup active and bubbly sourdough starter
  • 1 tsp. salt
  • 1 1/2 cups warm water
  • Extra flour for dusting

Instructions

Measuring Out & Mixing Your No Knead Sourdough Bread

  1. The night before you plan on baking, measure out all the ingredients, and check your re-activated sourdough starter. It should be nice and bubbly and wanting to be fed.
  2. Instead of feeding the starter though, mix 1 1/2 cups of the bubbly starter in with the no knead sourdough bread ingredients in a large bowl. Choose a bowl that will allow the sourdough to double in size.
  3. Use a wooden spoon and mix the ingredients until all the flour is mixed in and nothing is sticking to the sides of the bowl. It will create a sticky shaggy ball.

  4. Cover the bowl with a clean linen cloth and let the sourdough rise on the counter over night.

Shaping Your Homemade Sourdough

  1. The next day (the day you plan on baking), the dough should have doubled in size and look quite loose in the bowl.

    Pre heat your oven to 450F (232C) and place the dutch oven(lid and all) in the stove as it is pre-heating. Cut out a 12 x 12 inch section of parchment paper and lightly oil it.

  2. Sprinkle a clean counter top with a little flour, and gently scoop the shaggy sourdough onto the floured counter.
  3. Gently pull a section of the dough over onto itself. Turn the dough a quarter turn, and do this 4 times.
  4. Flip the dough over and gently shape the dough into a round ball by dragging it across the counter top.
  5. Place the shaped dough on the oiled parchment paper, and liberally sprinkle the loaf with flour. Place it on top of the warm stove covered with the linen cloth for half an hour to rise.

Baking

  1. Take the pre-heated dutch oven out of the oven. Gently lift the sourdough into the dutch oven, lifting all four corners of the parchment.

  2. Place the lid on the dutch oven and place it back in the 450F stove to bake for 30 minutes.
  3. After 30 minutes remove the lid and bake for another 10-15 minutes to brown up the crust.
  4. Remove the baked loaf of sourdough bread and let it cool on a wire rack. 

Recipe Notes

You can watch a video on shaping the bread in the blog post above.

If making all white sourdough, simply substitute the whole wheat for white all purpose flour.

 

© 2018, Markus Mueller | Earth, Food, and Fire. All rights reserved. Please contact Earth, Food, and Fire, if you wish to use any media or other content contained on this site.

Related Posts

A basic sourdough bread requiring minimal effort. This no knead recipe is a great intro to baking sourdough bread from scratch. #bread #sourdough #noknead #fromscratch

4 Comments

  1. hi again Mark – in the instructions it says 1 1/2 cups starter, but in the ‘ingredients’ it says 1 cup…

    2 cups unbleached all purpose or bread flour
    1 1/2 cups whole wheat flour
    1 cup active and bubbly sourdough starter
    1 tsp. salt
    1 1/2 cups warm water
    Extra flour for dusting

    thank you Mark – your step by step is AWESOME!!!! i can’t wait to try it!!!!

  2. What a beautiful loaf! And your step by step instructions are so divine, I feel like I’m standing in the kitchen with you. Thanks for sharing. Will be pinning this for later.

  3. I don’t have a dutch oven, can I bake this in an uncovered bread loaf pan wih the same results. If I need to adjust something, what will I adjust

    • Hi Randy, I have to say that I have never tried this. In theory, sure you can bake it in a uncovered bread pan. It may not have quite as much ‘oven rise’ though. The covered dutch oven helps keep moisture in the bread and allows the bacteria to ‘rise the dough’ a little longer before being killed by the high heat.

      I would suggest baking it at 375F in this case. If you try this, please take a picture and tag me on social media. I’d love to see how it turns out.

      Chef Markus

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.