I still remember the first time I pulled this golden, crusty no-knead sourdough bread from the oven—it had a crackly crust, an airy crumb, and the kind of tang that only slow fermentation delivers. With just 70% hydration, this beginner-friendly sourdough recipe skips the kneading but not the flavor, making it perfect for busy days or lazy weekends. If you’re craving a loaf that’s simple, hands-off, and wonderfully rustic, this might just become your new favorite.
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👩🏽🍳Why You’ll Love This Recipe
- No stand mixer, no kneading, no fuss – just mix, rest, and bake. It truly doesn’t get simpler than this.
- Delivers a crispy, blistered crust with a light, chewy interior—just like artisan bakery bread.
- Perfect for beginners, busy bakers, or anyone who wants great sourdough without the workout.
- Only a handful of pantry ingredients and a Dutch oven are all you need to create this magic at home.
🧂Ingredient Notes
- Bread Flour: I recommend using high-protein bread flour for the best gluten development and a chewy, open crumb. If you're in a pinch, all-purpose flour can be used, though the texture may be slightly softer. Look for unbleached varieties in local supermarkets or order organic bread flour online for better flavor. You can swap up to 20% bread flour with whole wheat flour—it adds depth without overpowering the apple flavor.
- Sourdough Starter: This recipe uses an active and bubbly sourdough starter at peak fermentation. If you’re new to baking, you can learn how to make your own with just flour and water—there’s no need for commercial yeast. You can also use sourdough discard, but expect a slightly less open crumb.
- Water: This no knead sourdough bread is made with 70% hydration, which balances ease of handling with a moist, tender interior. If your home is dry or your flour absorbs more water, you can increase hydration slightly, but start here for the perfect beginner-friendly loaf.
- Salt: Use fine sea salt or kosher salt. Avoid iodized salt, which can interfere with fermentation. Salt not only enhances the flavor but also helps control the dough's fermentation.
🔪 Instructions for a No-Knead Sourdough
1. Making the Dough
Begin by combining your active sourdough starter with water in a large mixing bowl. Stir gently until the starter is mostly dissolved. Next, add the bread flour and salt to the mixture. Using a dough whisk or the back of a wooden spoon, mix everything together thoroughly until there are no visible dry spots of flour. You don’t need to knead at this stage—just ensure that all the flour is fully hydrated.
The dough will appear shaggy, rough, and sticky, and that’s perfectly normal. It’s not meant to be smooth yet. If the dough is sticking to the sides of the bowl, use wet hands or a dough scraper to scrape down the edges and bring it into a rough ball. The goal here is simply to bring the ingredients together evenly.
2. Autolyse (Rest Phase)
Once the dough is mixed, cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 60 minutes. This resting period is called the autolyse (pronounced auto-lees).
During this time, a series of natural enzymatic reactions take place: the flour begins absorbing the water, gluten starts to form, and the dough begins to strengthen—all without any kneading. Autolysis is a critical step that enhances dough extensibility, making it easier to work with later. It also leads to better flavor and improved crumb texture in the final loaf.
3. Folding and Bulk Fermentation
After the autolyse is complete, it’s time to begin bulk fermentation—the first long rise.
Wet your hands to prevent sticking, then gather the dough from the edges of the bowl and fold it toward the center. Rotate the bowl as you go, folding the dough in from all sides until it forms a tighter mass. Then, gently lift and flip the dough over, so the smoother bottom side is now facing up. This helps to build tension in the dough's surface.
Cover the bowl again and let the dough rise at room temperature—ideally between 70–75°F (21–24°C)—for about 6 to 8 hours, depending on how warm your kitchen is.
You’ll know the bulk fermentation is complete when the dough has expanded significantly, looks airy, and shows bubbles forming along the sides and top.
4. Shaping the Dough
When the dough has bulked up and feels light and puffy, it’s time to shape.
Lightly flour your work surface and gently turn the dough out of the bowl. Take care not to deflate it too much—you want to preserve those precious air bubbles formed during fermentation.
· For a boule (round shape): Start by gently tucking the dough’s edges underneath to form a rough ball. Then, using your hands or a bench scraper, tighten the surface by gently pulling the dough toward you on the counter. This builds tension on the outside, helping the dough maintain its shape. Transfer the shaped dough seam-side up into a well-floured banneton basket or a bowl lined with a floured kitchen towel.
· For a batard (oval shape): Flip the dough smooth side down. Fold the bottom edge up, then fold each side inward like an envelope. Finally, roll it up from the bottom, like a jelly roll. Turn the dough seam-side down and use your hands to gently pull it toward you to tighten the shape. Place the batard seam-side up into a floured proofing basket.
5. Cold Retard – Overnight Proofing
Cover the shaped dough with a plastic bag or wrap and place it in the refrigerator for 12 to 16 hours. This stage is known as cold retardation and it plays a major role in flavor and texture development.
Although the dough won’t rise dramatically in the fridge, it will firm up and become easier to handle and score the next day. More importantly, the long, slow fermentation time deepens the flavor, creating a beautifully tangy, complex sourdough profile.
6. Baking in a Dutch Oven
When you're ready to bake, preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 45–60 minutes. This ensures the pot is thoroughly heated and will create the necessary steam for a great oven spring.
Carefully remove the dough from the refrigerator and invert it onto a piece of parchment paper or a bread sling. Use a sharp lame or razor blade to score the top of the dough—this allows the loaf to expand in the oven without tearing unpredictably.
Transfer the dough (with the parchment) into the hot Dutch oven. Cover with the lid and bake for 20 minutes. Then, remove the lid, reduce the oven temperature to 450°F (232°C), and bake for another 20 to 25 minutes, or until the crust is deep golden brown and crackly.
Let the loaf cool completely on a wire rack before slicing. The result is a beautifully caramelized crust with a soft, airy interior—a true artisan sourdough made at home.
📅 No Knead Sourdough Bread Baking Schedule
| Time & Day | Step / Instruction |
| 9:00 AM – Day 1 | Mix sourdough starter, water, and then flour + salt |
| 9:15 AM – Day 1 | Autolyse begin |
| 10:15 AM- Day 1 | Gather the dough and flip |
| 10:20 AM- Day 1 | Bulk Fermentation Begin |
| 4:00 PM – Day 1 | Shape the dough and place into a floured proofing basket |
| 5:00 PM – Day 1 | Place shaped dough into the refrigerator for overnight proof (cold retard) |
| 8:00 AM – Day 2 | Preheat oven and Dutch oven to 500°F (260°C) |
| 9:00 AM – Day 2 | Score and bake the dough (20 min covered, 25 min uncovered) |
| 9:42 AM – Day 2 | Let cool on a wire rack before slicing and serving |
🫙Storage & Serving Suggestions
Once your loaf is completely cooled, store it in a bread box, linen bag, or wrapped in a clean towel at room temperature for up to 3 days. Avoid plastic bags—they trap moisture and make the crust go soft.
For longer storage, slice and freeze sourdough bread in an airtight bag. Toast straight from the freezer for fresh-tasting slices anytime.
Serve this rustic loaf with soups, toast it with butter and jam, or pair it with olive oil and sea salt for a simple snack. The tangy flavor and chewy crumb also make it perfect for sourdough grilled cheese or hearty sandwiches.
📝Recipe Notes
This no-knead sourdough bread for beginners is forgiving, but a few helpful tips can make your baking experience even better.
- If your dough feels too sticky to handle, resist the urge to add more flour—high hydration doughs (like this 70% hydration loaf) are naturally sticky but reward you with a light, airy crumb. Try using slightly damp hands or a bench scraper during shaping.
- If you’re out of bread flour, you can use all-purpose flour, though the loaf may be slightly less chewy and structured. For a bit more complexity, feel free to replace up to 20% of the flour with whole wheat or rye—it adds great flavor but may shorten fermentation time slightly.
- For making no knead bread using sourdough starter, make sure your sourdough starter is active and bubbly before mixing—this is the engine of your bread, and a sluggish starter will affect the rise and flavor. If your dough seems flat after cold proofing, it might need a few more hours at room temperature before hitting the fridge next time.
- Baking no-knead sourdough bread in a Dutch oven helps trap steam, giving you that gorgeous, crackly crust. If you don’t have one, place a metal tray at the bottom of the oven and pour in hot water to mimic the steam effect.
- And don’t skip the preheat—baking sourdough bread in a hot Dutch oven is key to oven spring. Lastly, let the loaf cool completely before slicing—cutting too early can make the crumb gummy.
? Frequently Asked Questions (FAQ)
Yes, you can use sourdough discard, but there are a few things to keep in mind. Discard is less active than a bubbly, mature starter, so your dough won’t rise as much. This can lead to a denser crumb. To improve results, add a small amount of commercial yeast (about ¼ teaspoon) to boost fermentation. Also, make sure the discard is not too acidic or old, as that can affect flavor and gluten development. For best outcomes, use fresh discard and ferment in a warm spot.
No-knead sourdough is a high-hydration dough, which means it naturally feels sticky and slack. Don’t panic! If it's too difficult to handle, place the dough in the refrigerator for 30–60 minutes before shaping—it firms up as it chills. When working with it, use floured or slightly wet hands and a bench scraper to gently handle and fold. Avoid adding extra flour to the dough itself, as this can alter the hydration ratio and affect the final texture of the bread.
A dense loaf is often the result of an underactive sourdough starter or fermentation that was too cold or too short. Make sure your starter is mature and active—it should double in size within 4–6 hours after feeding and pass the float test. Also, ensure your bulk fermentation takes place in a warm environment (around 70–75°F or 21–24°C). If your kitchen is cool, extend the fermentation time or use a proofing box or warm oven (turned off) with the light on to help the dough rise.
To find a more detailed explanation on dense bread read this post.
🔗 Variations – Make It Your Own!
One of the best things about no-knead sourdough bread is how versatile it is. Once you're comfortable with the base recipe, try adding your favorite ingredients to create a loaf that’s uniquely yours. Here are some delicious sourdough recipes ideas to get you started:
- Apple Sourdough: Fold in small chunks of peeled apples and a pinch of cinnamon during shaping for a subtly sweet, fruity loaf—perfect for breakfast.
- Cinnamon Swirl Sourdough: Roll the dough out slightly, sprinkle with a mix of cinnamon and brown sugar, then roll it up before shaping. This creates beautiful sweet spirals inside the loaf.
- Blueberry Sourdough: Add fresh or dried blueberries to the dough during the first fold. Tip: Freeze fresh berries first to prevent them from bursting while mixing.
- Cheddar Cheese Sourdough: Fold in chunks or shredded cheddar during bulk fermentation for melty, cheesy pockets in every slice.
- Jalapeño Cheddar Sourdough: Combine diced jalapeños (fresh or pickled) with shredded cheddar for a savory loaf with a spicy kick.
- Chocolate Chip Sourdough: Mix in semi-sweet or dark chocolate chips for a decadent, dessert-like loaf. A touch of sea salt on top adds contrast.
- Pumpkin Sourdough: Replace a portion of the water with pumpkin purée and add warm spices like nutmeg, cinnamon, and cloves for a cozy, autumn-inspired flavor.
- Toasted Garlic Sourdough: Stir in roasted or toasted minced garlic cloves for an aromatic, savory bread that pairs beautifully with soups or pasta.
I hope you will try this simple no-knead sourdough bread recipe. And if you do, do not forget to share your experience in the comment section below.
No-Knead Sourdough Bread
Ingredients
- 350 g Bread flour (~2 ¾ cups + 2 tbsp)
- 70 g Sourdough starter (~¼ cup + 1 tbsp)
- 245 g Water (~1 cup + 1 tbsp)
- 7 g Salt (~1 ¼ tsp)
Instructions
Making the Dough
- Combine active sourdough starter with water in large bowl
- Add bread flour and salt, mix thoroughly until no dry spots remain
- No kneading required; ensure all flour is fully hydrated
- Dough will be shaggy, rough, and sticky (normal)
- Use wet hands or dough scraper to form rough ball if sticking to bowl
Autolyse (Rest Phase)
- Cover bowl with plastic wrap or kitchen towel
- Rest at room temperature for 60 minutes
- During this time: flour absorbs water, gluten forms, dough strengthens naturally
- Enhances dough extensibility, flavor, and improves crumb texture
Folding and Bulk Fermentation
- Wet hands to prevent sticking
- Fold dough edges toward center, rotating bowl as you go
- Flip dough over so smoother side faces up to build surface tension
- Cover bowl again
- Let rise at room temperature (70–75°F/21–24°C) for 6-8 hours
- Bulk fermentation complete when dough has expanded, looks airy, shows bubbles
Shaping the Dough
- Lightly flour work surface
- Gently turn out dough without deflating air bubbles
- For boule (round):* Tuck edges underneath to form a rough ball* Tighten the surface by pulling the dough toward you* Transfer seam-side up into a floured banneton/towel-lined bowl
- For batard (oval):*Flip the dough smooth side down* Fold the bottom edge up, fold the sides inward like an envelope* Roll up from the bottom like a jelly roll* Place seam-side up in floured proofing basket
Cold Retard – Overnight Proofing
- Cover shaped dough with plastic bag/wrap
- Refrigerate for 12-16 hours
- Dough will firm up and become easier to handle
- Long, slow fermentation deepens flavor complexity
Baking in a Dutch Oven
- Preheat oven to 500°F (260°C) with Dutch oven inside for 45-60 minutes
- Invert dough onto parchment paper/bread sling
- Score top with sharp lame or razor blade
- Transfer dough with parchment into hot Dutch oven
- Cover with lid, bake 20 minutes
- Remove lid, reduce temperature to 450°F (232°C)
- Bake additional 20-25 minutes until crust is deep golden brown
- Cool completely on wire rack before slicing
Notes
- The Secret to Perfect Crust: Nothing beats the dramatic rise and crackling exterior that comes from properly trapping steam. Your Dutch oven creates this magic naturally, but don't worry if you lack this tool—simply position a metal tray in the oven's bottom and introduce hot water when baking begins. This clever workaround creates the steamy environment necessary for that professional-quality crust.
- Patience After Baking: Though the aroma will tempt you mercilessly, exercise restraint! A freshly baked loaf needs complete cooling before your knife touches it. Premature slicing inevitably leads to disappointment—a gummy, collapsed interior that undermines your hard work. Let science complete its final transformations.
- Your Starter Is Everything: Before mixing ingredients, verify your sourdough starter shows vibrant activity with plenty of bubbles. This living culture powers the entire fermentation process, and a lackluster starter guarantees underwhelming results. If your bread emerges flat after refrigeration, consider extending room-temperature fermentation before cold-proofing during your next attempt.
- Flour Flexibility: While bread flour delivers superior chewiness and structure, all-purpose flour makes a perfectly acceptable substitute. For adventurous bakers, experiment by replacing up to 20% of your base flour with whole wheat or rye varieties. These alternatives introduce fascinating flavor dimensions, but remember—they might accelerate fermentation slightly.
- Embrace the Stickiness: When faced with seemingly excessive stickiness, resist the beginner's instinct to add more flour. High-hydration doughs (including this 70% hydration recipe) naturally feel tacky but reward you with exceptional tenderness and open crumb structure. Instead of more flour, try handling with slightly dampened hands or use a bench scraper during the shaping phase.
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