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Learn how to make the best no knead sourdough bread! This sourdough bread is crunchy on the outside, but soft and chewy on the inside. This sourdough bread is perfect for sandwiches, garlic toast, or even just as a snack!
Why you need this no knead sourdough bread recipe
You absolutely need this recipe because you can make a delicious dinner or dessert in a pinch and it will look and taste like you spent hours on it! You can make pizza, cheese bread, yummy cinnamon rolls, or even fried sourdough sugar coated doughnuts. You have so many possibilities!
How to make this sourdough recipe
This recipe is one of the easiest recipes I’ve ever made. I found it at King Arthur Baking Company If you want to check out the original recipe please head over to their website. They have many great sourdough recipes!
To make this recipe you will start by feeding your sourdough starter a few hours before baking. Make sure it’s nice and bubbly before baking!
After your sourdough starter has bubbled up, it’s time to mix up your sourdough bread dough.
With a food scale measure out 227 g of sourdough starter, 397 g of filtered water, 600 g of unbleached flour, and 18 g of pink salt.
Mix it all together, no need to knead the dough. (pun intended)
After all the ingredients are mixed together, cover your bowl up with a towel and let the dough rest for 30 minutes.
After 30 minutes are up stretch and fold your dough 4 times spinning the bowl as you go. After that is fine cover the bowl again with a towel and let the dough rest for an hour.
Repeat that last step 3 times.
If you do the last step properly then 3 hours should have passed and 3 stretches and folds should have been performed.
When all 3 hours are up you can grease an air tight container, place the dough in it, and stick it in the refrigerator over night. Here are the bowls I use. You can also use the bowl you stretched and folded the dough in. Just cover it with cling wrap, or aluminum foil.
In the morning preheat your oven to 425 degrees.
While your oven is preheating, grease a pot that has a lid with butter. I’ve tried oil and it makes my bread stick. Every time I use butter it pops right out! You can also use round parchment paper.
If you don’t have a pot with a lid you can also use a pot like this.
After your pot is greased or you have your parchment paper ready in your pot, dump your dough out onto a floured surface. Begin to shape the dough carefully into a ball sliding the dough towards you, spinning it partially, and pulling it towards you again. Keep doing this until a nice ball forms. Make sure you don’t squish your dough too much and burst all the air bubbles!
Here’s a short video demonstrating how I shape my dough.
After your ball has formed you can now lightly flour it with your sifter and score the dough. A simple line will do or even an X on top.
Place the dough into the pot, and cover with a lid.
Bake the bread at 425 degrees covered for 45 minutes. After the 45 minutes are up, uncover and bake for 15 more minutes. I know it sounds like a long time, but please trust me!
When your bread is finished cooking, turn the bread out of the pan and place it on a cooling rack. Let the bread completely cool before you bag it for storing.
You can also freeze this bread! It has thawed out just fine in the past.
“Beloved, if God so loved us, we also ought to love one another.” 1 John 4:11 ESV
The BEST No Knead Sourdough Bread
This sourdough bread is perfect for anyone! This sourdough bread is soft and chewy on the inside and crisp and crunchy on the outside! This recipe for sourdough bread will be a new favorite for you and your family.
Prep Time 1 day d
Course Breakfast, dinner, lunch, Side Dish, Snack
Cuisine American
Servings 12
Ingredients
- 227 grams active sourdough starter
- 397 grams filtered water
- 600 grams unbleached flour
- 18 grams salt
Instructions
Feed your sourdough starter. Once it is bubbly and active you can start your bread.
With a food scale measure out 277 g of sourdough starter, 397 g of filtered water, 600 g of unbleached flour, and 18 g of pink salt.
Once all of the ingredients are measured out in your bowl mix the ingredients well. Make sure everything is wet. You do not need to knead this dough.
After all the ingredients are mixed together, cover your bowl up with a towel and let the dough rest for 30 minutes.
After 30 minutes are up stretch and fold your dough 4 times spinning the bowl as you go. After you've finished, cover the bowl again with a towel and let the dough rest for an hour.
Repeat the last step 2 more times for a total of 3 hours of resting time.
If you do the last step properly then 3 hours should have passed and 3 stretches and folds should have been performed.
When all 3 hours are up you can grease an air tight container, place the dough in it, and stick it in the refrigerator over night. Here are the bowls I use. You can also use the bowl you stretched and folded the dough in. Just cover it with cling wrap, or aluminum foil.
In the morning preheat your oven to 425 degrees.
While your oven is preheating, grease a pot that has a lid with butter. I've tried oil and it makes my bread stick. Every time I use butter it pops right out! You can also use round parchment paper.
After your pot is greased or you have your parchment paper ready in your pot, dump your dough out onto a floured surface. Begin to shape the dough carefully into a ball sliding the dough towards you, spinning it partially, and pulling it towards you again. Keep doing this until a nice ball forms. Make sure you don't squish your dough too much and burst all the air bubbles!
After your ball has formed you can now lightly flour it with your sifter and score the dough. A simple line will do or even an X on top.
Place the dough into the pot, and cover with a lid.
Bake the bread at 425 degrees covered for 45 minutes. After the 45 minutes are up, uncover and bake for 15 more minutes. I know it sounds like a long time, but please trust me!
When your bread is finished cooking, turn the bread out of the pan and place it on a cooling rack. Let the bread completely cool before you bag it for storing.
You may eat this right out of the oven as well. Be careful it's hot!
Keyword artisan, bread, crumb, crunchy, custy, loaf, scoring, sourdough, sourdough bread, sourdough starter, toast
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