No-Knead Sourdough Bread
With just 70% hydration, this beginner-friendly no-knead sourdough bread 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.
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.
Nutrition
Calories: 93kcalCarbohydrates: 17.44gProtein: 3.21gFat: 1.11gSodium: 405mgPotassium: 44mgFiber: 0.9gSugar: 1.92gCalcium: 47mgIron: 1.28mg
Tried this recipe?Let us know how it was!