Easy and Simple No-Knead Artisan Sourdough Bread Recipe (2024)

This easy and simple no-knead artisan sourdough bread recipe requires very little hands-on time and creates a crusty loaf with a rich sourdough taste and a soft, airy crumb.It is the perfect recipe to use if you don't have time for too many complicated steps. It can be done in one day and baked the next day. So if you have a job to go to, you can still make it!

With this easy sourdough recipe, you'll get all the health benefits of sourdough bread from the fermentation process (see FAQ below). Even if it is your first time making anything sourdough, I believe you'll end up with a decent first loaf. Wild yeast can actually be easier to bake with because of its flexibility compared to commercial yeast. Just a few generations ago traditional sourdough bread was baked without a kitchen scale and predictability of a modern oven, so it is only logical that the process is flexible and forgiving.

I enjoy experimenting with all things sourdough, but the following recipe isa tried and true staple at our house. Because it is easy and can be done around busy schedules, you will never have a reason not to have fresh sourdough bread on hand. The process becomes automatic after the first few times you make it and soon you will be asking yourself why you ever bought bread in the store. There is also no need to knead sourdough bread in this recipe, as long as you do at least two sets of stretch and folds (see FAQ below). You also don't need a stand mixer to make this easy no-knead sourdough bread.

The only two things you need for this bread arean active sourdough starter, flour, water, salt, and a dutch oven, everything else is completely optional (I told you it is an easy bread recipe). Since the process does take the whole day, I included a baker's schedule below to make it easier to include in your daily routine. The step-by-step instructions below will provide you with approximate timeframes, but you will need to adjust them to your situation, mainly the temperature of your house and the activity of your starter.

This is also the perfect recipe to make in bulk. Check out my post on How to Batch Bake Sourdough Bread for more detailed information about that!

And if you're in a hurry: Speedy Same Day Sourdough Bread might be a better recipe for you!

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Why Make No-Knead Artisan Sourdough Bread at Home?

It's delicious. That is the number one reason why I do it, and I am sure you will to. After you get used to eating fresh bread at home, the store-bought stuff just doesn't compare.

It only contains basic, healthy ingredients. I don't know about you, but I was quite surprised when I started to read labels and found out that "bread" can contain everything from sugar, vegetable oils, azodicarbonamide, and potassium bromate, ... I won't go on, but I'm pretty sure we're better off without those in our bread.

It's more nutritious. Because of the long fermentation, the nutrients in sourdough bread are more bioavailable and easier for you to absorb.

It's easy. I know it is another thing to learn, but I PROMISE you just need to get the hang of it, and then it's smooth sailing!

💭Crucial Success Tips

• Hint: Use a HEAVY bowl for mixing the dough and doing stretch and folds. I love using this natural ceramic bowl from Amazon (also in the pictures above!). When I stretch the dough, no matter how dense it is, the bowl stays on the counter. And I can make big amounts of dough in it when I'm batch baking sourdough bread.
• If you are a beginner, I recommend using some kind of white wheat flour or even Manitoba flour. They contain more gluten than whole wheat flour or other types of flour. You'll have an easier time stretching and handling the dough in general.
• The fermentation time makes the bread easier to digest, so if you have a sensitive stomach or have trouble eating a lot of gluten, try to ferment the dough for a longer period of time. If you can wait, leave the dough in the fridge after shaping for 2-3 days before baking it.
• You'll need an active sourdough starter for this recipe. If yours is not mature yet, you risk the bread being flatter.
• Allow the bread to cool completely before slicing. If you try to slice it when it's still warm, you risk ending up with a dry, gummy loaf.
• Swap water for BUTTERMILK or WHEY if you want your sourdough to be even more nutritious! The ratios stay the same.

FAQ

Why are my sourdough recipes in cups and in grams?

The reason I use grams along with cups for my sourdough recipes is that starters will have a very different weight depending on the hydration level. Basically, the more air bubbles it contains, the lighter it will be by a cup measurement (and less hydrated starters are usually more bubbly and have a nicer structure). Then there is a question of how much a cup of flour weighs, which depends on how you scoop it (do you press it in the cup or not?). If you want to avoid those dilemmas altogether, grab a kitchen scale, and weigh out the ingredients.

Is it necessary to knead sourdough bread?

The act of kneading is done to help create gluten formation in the bread, which is what creates a nice crumb and airy texture. But gluten bonds form just as well with stretching and folding, which is a method used in this recipe. For a very detailed guide on the techniques to develop gluten in sourdough, check out this brilliant article from The Pantry Mama.

Should I use filtered water for my sourdough bread?

You don't need to use filtered water if your tap water is fine to drink and doesn't contain too much chloride. It's true that chloride can kill the beneficial yeasts and bacteria in your sourdough starter. But in my experience, the amounts in the tap water meant for drinking are not a problem. This is debatable in the sourdough community. But I find that even if my tap water tastes of chloride a bit, my bread turns out fine. I honestly do not notice a difference

Is it necessary to use a wooden spoon for mixing a sourdough starter?

Whether or not using a metal spoon disturbs your starter is (again) debated in the sourdough community. As far as I know, the rule of using only wooden spoons is unnecessary. The rule stems from the idea that the acid in the starter could react with metal. But a metal spoon is touching a starter for a very limited amount of time. Therefore, no reaction has a chance to occur. But if you tried to store your started in a metal container, that could present a problem. Using a metal spoon does not.

How long can I leave my dough in the fridge?

Even if you leave it in the fridge for up to 4 days and then bake it, you'll end up with good bread! I've had great success with leaving the dough in the fridge for up to 7 days. I still like to stay on the safe side and try to bake it within 4 days. You can definitely make more loaves of bread and do a long rise in the fridge for some of them to save time. The longer you leave the dough to rest, the more sour the flavor will be.

What is autolyse in sourdough baking?

The process of autolysis is when the water hydrates the flour and therefore encourages the enzymes present in the flour to begin developing gluten bonds. This happens when we mix flour and water together. Due to the process of autolysis, it is recommended to wait at least 15 minutes after you mix flour and water together before you start any type of kneading or stretching and folding. That way, the dough will have some gluten bonds already established when you start handling it. In addition, it will be easier to handle. In my experience, waiting for 30 minutes is enough and more is not better. No worries if you have something to do and don't have a chance to handle the dough for an hour after mixing it together!

Why is scoring sourdough bread important?

Cutting your dough before baking is like giving it some breathing space. Without these cuts, it might burst open randomly and not rise as nicely. So, I suggest making at least one deep cut across your bread for better results. If you want it to look fancier, you can add a few shallow cuts just for fun

What is an oven spring in sourdough baking?

An oven spring is the expansion of the dough in the first 10 minutes of baking. When we put the dough into a hot oven, it can increase up to 30% in volume. This is due to an oven spring. To achieve a better oven spring, make sure there is some steam in the (dutch) oven.

Ingredients

1 ½ cup (about 370 grams) water

¾ cup (about 200 grams) active sourdough starter

2 teaspoon (about 10 grams) salt

4 ½ - 5 cups (about 550 - 600 grams) bread flour or all-purpose flour (see notes below if you want to use other flours)

WATER: You can use tap water if you want your starter to start working a bit faster, use warm water (not too hot or you will damage your starter! Think lukewarm). You do not have to use filtered water if your tap water is fine to drink and does not contain a lot of chloride (see FAQ below). If you happen to have some leftover whey on hand, you can substitute water for whey and the bread will be even softer!

STARTER: Use an active, bubbly starter. It does not have to be very mature. The amount of starter you add greatly contributes to the rising time and the flavor. More starter in the recipe means faster rising time and more subtle flavor. Less starter means your dough will rise a bit slower and have a more distinct sourdough flavor. I usually add a bit more starter so I can speed up the bulk rise.

SALT: Regular table salt is fine. Any salt is fine, really.

FLOUR: This recipe predicts the use of regular white flour or all-purpose flour, but I usually mix things up and do some kind of combination. The only thing to do in the case of using other flours is that you adjust your quantity. You can use whole wheat flour, whole grain flour, or any other type of flour that is not wheat (spelt flour, rye flour, etc.). Just keep in mind that whole wheat flour tends to need more water since they are a bit more absorbent, so you may need to adjust the water/flour ratio accordingly. If you decide to go with whole wheat flour, check out my no-knead rustic whole wheat sourdough bread recipe as well!

• Mixing bowl
• Parchment paper
• Dutch oven

I use this beautiful red one from Lodge, which is available on Amazon. It's on sale half the time, so be sure to check it out if you're looking for one!

• Cooling rack

How To Make Artisan No-Knead Sourdough Bread

1. In a large bowl, mix together water and the starter and make sure the starter is at least somewhat dissolved. Before you mix the two together, you have a chance to see if the starter floats on the surface of the water. We call this a float test and an active starter should float and not sink. This can nicely be seen in the image below.

2. Add salt to a started and water mixture. I know, I know, you are not supposed to add salt this early, but trust me, the starter will be just fine (see FAQ below). I always add the salt at this stage so it dissolves nicely. That way, I also don't forget it later.

3. Add the flour and mix well, you can just use a regular spoon. It does not have to be a wooden spoon, a starter can survive a few minutes touching metal (see FAQ below). You should end up with a mess that does not exactly resemble dough yet, because it is likely impossible to shape. Since the flour didn't have a chance to absorb all the water yet, the dough does not yet stay together well (see how sticky it looks in the picture below?).

4. Wait 30 minutes to 1 hour for the dough to autolyze at room temperature (see FAQ below).

5. After the autolysis, try to perform 6 sets of stretch and folds over approximately 2 - 3 hours. Strive for 3 sets of stretch and folds 15 min apart. Then do another 3 sets of stretch and folds 30 min apart. Those are just estimations! The bread will be fine even if you manage to get in two sets. Every set should be easier because the gluten bonds are becoming stronger. For easier handling, do the stretch and folds with wet hands. The idea is that you remember you have a dough on the counter and show it some love over a 2 - 3 hours period. Watch the bread rise between stretch and folds. Cover it with plastic wrap or a plastic bag when you are not working the dough.

6. The next step is bulk fermentation. That means you let the dough rise until it doubles in size or at least come close to that. You can do that in the same large mixing bowl. Just make sure to cover it with something to prevent the dough from drying out. It can be a wet tea towel or the same plastic wrap/bag you used in between stretch and folds. The time of the bulk ferment depends on many factors, but mainly it's about how active is your starter and what's the temperature in your house. If you have the dough in a warm place, make sure it does not overproof. You can read more about how long to proof sourdough bread on room temperature here.

My favorite rule of thumb is to let the dough rise for 3 hours. If it has almost doubled in size, I move on to the next step. If it is clearly not risen very much, I let it rise for another hour. But I don't like to leave it for more than 4 hours.

7. After the bulk fermentation it's time to shape the bread and move it in the proofing basket for the final rise. You don't need an actual proofing basket, any basket that is an appropriate shape will do. At this stage, the bread dough will be wobbly with lots of bubbles. This recipe makes for quite a wet dough, so sprinkle your countertop with a little flour to prevent the dough from sticking to it. Sprinkle some flour onto your tea towel-lined basket as well, for the same reason. Now it's time to carefully transfer the dough from your mixing/proofing bowl to the basket.

My dough is usually too wet to move with my hands, so I just gently scrape it from the bowl to the floured countertop (using a silicone spatula is very helpful). I take two opposite ends and stick them together on the top, and then repeat the same with the remaining two ends. I try to stick the folded ends together, so the dough gets its final round shape.

It is important to be very gentle through this process because we want to keep as many of those beautiful bubbles as possible. Then carefully lift the dough (you can put a dough scraper underneath the dough for an easier lift) and transfer it into a proofing basket. Make sure you wrap the basket in something airtight to ensure the dough doesn't dry out. The easiest way to do so is to put it in a plastic bag. Do not try to cover it with a damp kitchen towel because once the towel dries, it no longer prevents the dough from drying out!

Put it in the fridge overnight or for at least about 8 hours. But for the sake of this recipe, let's say it stays in the fridge for 8 - 12 hours as it does its second rise.

See Also

No-Bake Biscoff Cheesecake Recipe

8. After the overnight rise, preheat a cast iron dutch oven to 460 F/240 C for at least 30 minutes before you take the dough out of the fridge. When your oven and dutch oven are sufficiently preheated, take a piece of parchment paper and put it on the counter. Turn the proofing basket upside down and let the dough fall on the parchment paper, so the seam side is on the parchment paper.

9. At this point, you must score the dough. The purpose of scoring is not purely aesthetic (see FAQ below), so even if you don't care for nice scoring, make at least two deep lines over the dough, like a cross. I prefer to score my dough with a razor blade, but a sharp knife will work as well.

10. Transfer the parchment paper with your dough on it to a preheated dutch oven. Pour just a little bit of water in, between the side of a dutch oven and parchment paper. Don't let it directly touch the dough. Then over immediately to capture all the steam you just made! This will help with the oven spring (see FAQ below).

11. Bake your bread for 30 minutes on 460 F/240 C covered. Then uncover it and bake for an additional 15 minutes uncovered at 440 F/230 C.

12. Take the bread out of the oven (and out of the hot dutch oven). Put it on the cooling rack (wire rack) to cool down completely.

13. Slice and eat your homemade bread! And enjoy the smell of fresh bread in your kitchen.

Baking Schedule

8:00 AM - Feed sourdough starter

12.00 - 14.00 PM (depending on how fast your starter doubles) - Mix up the dough

14.00 - 14.30 PM - Autolyse

14.30 - 17.30 PM - Sets of stretch and folds (first 3 sets closer together, last 3 sets about half an hour apart)

17.30 PM - Shape and put in the fridge

The next day (or in a few days): Score and bake

📖Printable Recipe

Easy and Simple No-Knead Artisan Sourdough Bread Recipe

Yield: 1 medium loaf

Prep Time: 7 hours

Cook Time: 45 minutes

Additional Time: 8 hours

Total Time: 15 hours 45 minutes

This easy and simple no-knead artisan sourdough bread recipe requires very little hands-on time and creates a crusty loaf with a rich sourdough taste and a soft, airy crumb.It is the perfect recipe to use if you don't have time for too many complicated steps. It can be done in one day and baked the next day.

Ingredients

• 1 ½ cup (about 370 grams) water
• ¾ cup (about 200 grams) active sourdough starter
• 2 teaspoon (about 10 grams) salt
• 4 ½ - 5 cups (about 550 - 600 grams) bread flour or all-purpose flour

Instructions

1. In a large bowl, mix together water and starter and make sure the starter is at least somewhat dissolved. Before you mix the two together, you have a chance to see if the starter floats on the surface of the water. We call this a float test and an active starter should float and not sink.

2. Add salt to a started and water mixture. I know, I know, you are not supposed to add salt this early, but trust me, the starter will be just fine. I always add the salt at this stage so it dissolves nicely. That way, I also don't forget it later.

3. Add the flour and mix well, you can just use a regular spoon. It does not have to be a wooden spoon, starter can survive a few minutes touching metal. You should end up with a mess that does not exactly resemble a dough yet, because it is likely impossible to shape. Since the flour didn't have a chance to absorb all the water yet, the dough does not yet stay together well.

4. Wait 30 minutes to 1 hour for the dough to autolyse on room temperature.

5. After the autolysis, try to preform 6 sets of stretch and folds over approximately 2 - 3 hours. Strive for 3 sets of stretch and folds 15 min apart. Then do another 3 sets of stretch and folds 30 min apart. Those are just estimations! The bread will be fine even if you manage to get in two sets. Every set of should be easier because the gluten bonds are becoming stronger. For easier handling, do the stretch and folds with wet hands. The idea is that you remember you have a dough on the counter and show it some love over a 2 - 3 hours period. Watch the bread rise between stretch and folds. Cover it with a plastic wrap or a plastic bag when you are not working the dough.

6. Next step is the bulk fermentation. That means you let the dough rise until it doubles in size or at least come close to that. You can do that in the same large mixing bowl. Just make sure to cover it with something to prevent the dough from drying out. It can be a wet tea towel or the same plastic wrap/bag you used in between stretch and folds. The time of the bulk ferment depends on many factors, but mainly it's about how active is your starter and what's the temperature in your house. If you have the dough in the warm place, make sure it does not overproof.

My favourite rule of thumb is to let the dough rise for 3 hours. If it has almost doubled in size, I move on to the next step. If it is clearly not risen very much, I let it rise for another hour. But I don't like to leave it for more than 4 hours.

7. After the bulk fermentation it's time to shape the bread and move it in the proofing basket for the final rise. You don't need an actual proofing basket, any basket that is an appropriate shape will do. At this stage, the bread dough will be wobbly with lots of bubbles. This recipe makes for quite a wet dough, so sprinkle your counter top with a little flour to prevent the dough from sticking to it. Sprinkle some flour onto your tea towel lined basket as well, for the same reason. Now it' time to carefully transfer the dough from your mixing/proofing bowl to the basket.

My dough is usually too wet to move with my hands, so I just gently scrape it from the bowl to the floured counter top (using a silicone spatula is very helpful). I take two opposite ends and stick them together on the top, and then repeat the same with the remaining two ends. I try to stick the folded ends together, so the dough gets it's final round shape.

It is important to be very gentle through this process because we want to keep as mush of those beautiful bubbles as possible. Then carefully lift the dough (you can put a dough scraper underneath the dough an easier lift) and transfer it into a proofing basket. Make sure you wrap the basket in something airtight to ensure the dough doesn't dry out. The easiest way to do so is to put it in the plastic bag. Do not try to cover it with a damp kitchen towel because once the towel dries, it no longer prevents the dough from drying out!

Put it in the fridge overnight or for at least about 8 hours. But for the sake of this recipe, let's say it stays in the fridge for 8 - 12 hours as it does it second rise.

8. After the overnight rise, preheat a cast iron dutch oven on 460 F/240 C for at least 30 minutes before you take the dough out of the fridge. When your oven and dutch oven are sufficiently preheated, take a piece of parchment paper and put in on the counter. Turn the proofing basket upside down and let the dough fall on the parchment paper, so the seam side is on the parchment paper.

9. At this point, you must score the dough. The purpose of scoring is not purely aesthetic, so even if you don't care for nice scoring, make at least two deep lines over the dough, like a cross. I prefer to score my dough with a razor blade, but a sharp knife will work as well.

10. Transfer the parchment paper with your dough on it to a preheated dutch oven. Pour just a little bit of water in, between the side of a dutch oven and parchment paper. Don't let it directly touch the dough. Then over immediately to capture all the steam you just made! This will help with the oven spring.

11. Bake your bread for 30 minutes on 460 F/240 C covered. Then uncover it and bake for an additional 15 minutes uncovered on 440 F/230 C.

12. Take the bread out of the oven (and out of the hot dutch oven). Put it on the cooling rack (wire rack) to cool down completely.

13. Slice and eat your homemade bread! And enjoy the smell of fresh bread in your kitchen.

Notes

• If you are a beginner, I recommend using some kind of white wheat flour or even manitoba flour. They contain more gluten than whole wheat flour or other types of flour. You'll have an easier time stretching and handling the dough in general.
• The fermentation time makes the bread easier to digest, so if you have a sensitive stomach or have trouble eating a lot of gluten, try to ferment the dough for a longer period of time. If you can wait, leave the dough in the fridge after shaping for 2-3 days before baking it.
• You'll need an active sourdough starter for this recipe. If yours is not mature yet, you risk the bread being flatter.
• Allow the bread to cool completely before slicing. If you try to slice it when it's still warm, you risk ending up with a dry, gummy loaf.

Nutrition Information:

Yield: 20Serving Size: 1 slice
Amount Per Serving:Calories: 106Total Fat: 0,3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 195mgCarbohydrates: 22.1gFiber: 0.8gSugar: 0.1gProtein: 3g

Did you make this recipe?

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End Notes

HAPPY BAKING!

If you enjoyed this easy sourdough bread recipe, let me know in the comments below! We can also do some troubleshooting together if something goes wrong. Any feedback will be greatly appreciated!

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