This No Knead Sourdough Bread is simple to make and delicious to eat. It is made with just three ingredients: flour, water and salt, is traditionally fermented and makes the best sandwich bread.
Before we get started you will need a sourdough starter. If you do not have one yet, here is a Day by Day Guide to help you make your own Sourdough Starter. If you’d like to learn more about the benefits of sourdough, check out my “Why Sourdough?“
Watch How to Make Simple No Knead Sourdough Bread
Story Behind the recipe
I first heard of no knead sourdough bread from my brother and sister in law. They recently started their own sourdough journey and have found this method to be their favorite.
They visited our farm this Spring and we made a whole lot of sourdough together! I baked some of my recipes for them and they baked some of their recipes for me. The recipe I was the most curious about was the one with their No Knead technique.
I was impressed with how many less steps this method took and with how good the bread turned out. A few weeks later I experimented with my own No Knead Sourdough Bread recipe and came up with this one. I’m excited to share with you the simplicity of this loaf.
Why Make No knead sourdough bread
- It’s so simple. Mix all ingredients together. Ferment. Proof. Bake.
- Simple ingredients and fermented benefits. Find out more here Why Sourdough?
- I love that this loaf can be prepared quickly, can ferment throughout the night with no folds needed and can then be baked fresh in the morning.
- Because it is a no knead bread, it is a little more dense than my Sourdough Artisan Bread. But the benefit to that is that it makes for great sandwich bread. It stays firm as you slice through it and the condiments spread easily over the top of it.
- You may just prefer this bread to any other because of it’s simple convenience!
Ingredients to make No knead Sourdough Bread
- Sourdough Starter
How to Make No Knead Sourdough Bread
To start, zero out a large measuring bowl on your scale. Measure out your sourdough starter and add it to the bowl. Add water. Whisk the starter and water together by hand until the starter dissolves into the water. Add the flour and sprinkle the salt on top. Mix together the wet and dry ingredients until a wet ball forms. Your hands will be sticky but that’s okay.
Cover the bowl with a towel, and ferment for 8-12 hours. The dough will over double in size.
Preheat your oven to 450 degrees F. If you shaped your dough in a banneton or towel lined bowl, place a square piece of parchment paper over the top of the dough and flip it over onto the paper. Score the top of your loaf. If you’re baking in a loaf pan, just score the top of the dough and bake right into the loaf pan.
2 methods for baking:
- Dutch Oven: Allow dutch oven to preheat in the oven. Once preheated, place bread into the dutch oven. Bake for 40 minutes with lid on, then 10 minutes with lid off. I highly recommend baking your bread on parchment paper inside the preheated dutch oven. The steam releases from the dough and is captured within the dutch oven to give your bread that delicious, crunchy outer layer. I love my dutch oven, but I’ve also seen them for a few dollars at thrift stores. So if you’re in the market but don’t want to spend a lot on a new one, do a little thrifting and see what hidden gem you find.
- Water on Cookie Sheet: If you do not own a dutch oven, preheat your oven for 30 minutes with a cookie sheet on the bottom rack. When you add your scored dough wrapped in parchment paper to the upper oven rack, pour two cups of water into your cookie sheet. Quickly close the door to capture the steam in the oven. This will help your dough rise and give it the crunchy outer layer we all love. Bake for 40-50 minutes until golden brown.
To keep my Sourdough Bread moist and soft much longer (if it even lasts that long) I add 1 Tablespoon Avocado Oil and 1 Tablespoon Raw Honey to the water and starter mixture at the beginning of the bread making process.
This addition keeps my bread nice and soft and prevents it from becoming a little dry as it sits on the counter for a few days. Give this a try and let me know how you like these simple additions.
Struggling to make sourdough rise in the winter?
Try this Seedling Heat Mat. It’s a 20×10 mat that lays flat on your counter. It plugs into the wall and gives off a very small amount of heat (like really small).
Simply place your dough on this mat to help your dough rise during the cool winter months.
I get asked often how to rise dough in a cold house during the winter. My suggestions are to place your dough in the oven with the light on, or slightly warm your oven a few seconds and then place dough into a warm oven, or add dough on top of your refrigerator where it’s warm OR this using this Seedling Heat Mat. I have had great success with it, and would recommend it to anyone to use when the house gets cold.
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Let’s Bake some No Knead Sourdough Bread!
- 200 grams Active Sourdough Starter
- 250 grams Filtered Water
- 425 grams Unbleached Flour (I always recommend organic)
- 12 grams Unrefined Salt
- In large bowl add 200 grams starter and 250 grams filtered water. Whisk starter and water together by hand until the starter is dissolved into the water and the water is cloudy.
- Add 425 grams flour and 12 grams salt. With your hands, mix the wet ingredients into the dry until well combined.
- Scrape down sides of the bowl, and place dough back into bowl. Cover with towel and ferment 8-12 hours, until over doubled in size.
- After ferment, remove dough from bowl. Shape dough and form into tight ball. Place dough ball into banneton, towel lined bowl or greased loaf pan.
- Proof dough another 2 hours.
- Preheat oven to 450 degrees F. Allow dutch oven to preheat in oven. If baking in loaf pan, score top and add straight to preheated dutch oven. If you proofed in bowl flip dough out onto parchment paper. Dust with flour, score your bread and pick up dough ball with parchment paper carefully placing into preheated dutch oven.
- Bake 450 degrees F for 40 minutes with lid on. Remove lid and bake additional 10 with lid off.
-If you do not own a dutch oven, you can preheat your oven for 30 minutes with a cookie sheet on the bottom rack. When you add your scored dough wrapped in parchment paper to the upper oven rack, pour two cups of water into your cookie sheet. Quickly close the door to capture the steam in the oven. This will help your dough rise and give it the crunchy outer layer we all love. Bake for 40-50 minutes until golden brown.
-After 2 hour proof you can place dough into fridge for an additional 12 hours, or until you're ready to bake it.
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