No-Knead Sourdough Bread delivers bakery results with almost no effort. Because the dough mixes in minutes, you can let time and a cold proof do the rest. Then, a blazing-hot Dutch oven traps steam, creating gorgeous oven spring and a deeply golden, crackly crust. Inside, the crumb turns tender and lacy, perfect for buttered slices, sandwiches, or toast.
Moreover, this method is friendly for beginners. There’s no kneading, only two quick fold sets, plus a flexible fridge proof that fits busy days. As a result, the flavor develops beautifully while the dough strengthens naturally.
Sourdough has been beloved for centuries, using wild yeast captured from flour and air. Today, we carry on that tradition at home with a lively starter and patience. Serve warm alongside soups and salads, or save a few slices for tomorrow’s breakfast. Either way, this reliable loaf brings artisan quality to your kitchen—consistently, simply, and joyfully.
Recipe Yield: 12 servings
INGREDIENTS
1 cup active sourdough starter (bubbly, 100% hydration)
1 1/4 cups warm water (95–100°F)
3 1/2 cups bread flour (or all-purpose), spooned & leveled
2 tsp fine sea salt
1 tbsp olive oil (for bowl)
1 tbsp rice flour or cornmeal (for dusting)
INSTRUCTIONS
1. Mix the dough:
Whisk starter and warm water until milky. Add flour and salt; stir until no dry spots remain.
2. Strengthen gently:
With damp fingers, stretch and fold 8–10 times. Cover, rest 30 minutes; repeat once.
3. Bulk rise:
Lightly oil bowl, place dough seam-side down, cover, and rise 6–8 hours until puffy.
4. Pre-shape:
Flour surface, tip dough out, tuck edges under, and rest 15 minutes.
5. Final shape:
Cup dough, pull toward you 4–5 times to tighten; pinch any tears.
6. Proof cold:
Place seam-side up in floured towel-lined bowl; cover and chill 6–24 hours.
7. Preheat and score:
Heat Dutch oven to 450°F for 45 minutes. Invert dough onto parchment, score 1/2-inch arc.
8. Bake:
Cover and bake 25 minutes, then uncover 18–22 minutes more to 208–210°F internal temp.
9. Cool:
Transfer to rack; cool 90 minutes before slicing.
Helpful Tips to Perfect This Recipe
- Peak Starter Timing: Use starter at its highest rise; it should look airy, smell tangy, and float in water.
- Hands, Not Flour: Because extra flour tightens dough, lightly oil your hands and bench to manage stickiness.
- Steam and Heat: A fully preheated Dutch oven traps steam, therefore boosting oven spring and a shiny crust.
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