No knead sourdough bread, the magical words that unlock the door to crusty, tangy goodness with minimal effort. Baking bread can seem intimidating, but this no knead sourdough bread recipe makes it surprisingly simple. It’s the perfect recipe for beginner bakers and seasoned pros alike! This recipe is a tribute to my grandmother, whose own sourdough starter has been passed down for generations, creating countless loaves of love.
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This easy sourdough bread is truly a labor of love without all the labor! This recipe is my favorite because it allows you to enjoy the aroma and flavor of freshly baked homemade sourdough bread without the fuss and time commitment of traditional sourdough baking. So, let’s get baking!
Why You Will Love This no knead sourdough bread Recipe
There are so many reasons to adore this method for sourdough bread! It’s incredibly easy, requiring minimal hands on time. The flavor is incredible, a perfect balance of tangy and subtly sweet. Plus, there’s something deeply satisfying about pulling a gorgeous loaf of no knead sourdough from your own oven.
There’s no need to be intimidated by sourdough, either. I promise this recipe is achievable for everyone. And the best part? You’ll impress yourself and everyone you share it with! The satisfaction of making your own bread from scratch is hard to beat. Want an even easier sourdough morning treat? Check out my Sourdough Blueberry Lemon Quick Bread!
Ingredients Needed for This no knead sourdough bread Recipe
Here’s what you’ll need to make this incredible no knead sourdough bread:
- For the Sourdough Starter:
* ½ cup active sourdough starter
* ½ cup warm water (85 95°F)
* ½ cup bread flour
- For the Dough:
* 3 cups bread flour
* 1 ½ cups warm water (85 95°F)
* 2 teaspoons salt
* ½ cup active sourdough starter. Make sure it’s bubbly and ready to go.
How to Make This no knead sourdough bread Recipe
Here are the simple steps to create your own delicious no knead sourdough bread:
- 1. Prepare the Starter: In a medium bowl, combine the ½ cup active sourdough starter, ½ cup warm water, and ½ cup bread flour. Mix well, cover, and let it sit in a warm place for 4 8 hours, or until it doubles in size and is bubbly. This step ensures your starter is active and ready to leaven the dough.
- 2. Mix the Dough: In a large bowl, combine the 3 cups bread flour, 1 ½ cups warm water, and 2 teaspoons salt. Add the ½ cup active sourdough starter from the previous step. Mix until just combined; do not overmix. The dough will be shaggy and sticky.
- 3. First Rise (Bulk Fermentation): Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 12 18 hours. The dough should roughly double in size. This long fermentation period is crucial for developing the signature sourdough flavor.
- 4. Shape the Dough: Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval. Be gentle to avoid deflating the dough. If you are searching for a sweet treat, try my Sourdough Cinnamon Rolls.
- 5. Second Rise (Proofing): Place the shaped dough in a well floured banneton basket or a bowl lined with a floured kitchen towel. Cover and let it rest in the refrigerator for 12 24 hours. This cold fermentation develops the flavor even further.
- 6. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. The Dutch oven provides the perfect environment for creating a crusty loaf.
- 7. Bake the Bread: Carefully remove the hot Dutch oven from the oven. Gently place the dough inside. Score the top of the dough with a sharp knife or lame.
- 8. Covered Bake: Cover the Dutch oven and bake for 20 minutes.
- 9. Uncovered Bake: Remove the lid and bake for an additional 25 30 minutes, or until the crust is deeply golden brown.
- 10. Cool and Enjoy: Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing. This allows steam to escape and prevents a gummy texture.
How to Serve This no knead sourdough bread Recipe
This no knead sourdough bread is incredibly versatile! Serve it warm with a pat of butter for a simple pleasure. Pair it with soups, stews, or salads for a complete meal. It’s also fantastic for sandwiches or toast.
Consider topping slices with avocado and a sprinkle of sea salt, or use it to make gourmet grilled cheese sandwiches. The possibilities are endless! You can also serve it with a cheese or charcuterie board.
How to Store This no knead sourdough bread Recipe
To keep your no knead sourdough bread fresh:
- Refrigeration: You can store the baked loaf in a bread bag, ziplock bag, or airtight container at room temperature for up to 3 days.
- Freezing: For longer storage, wrap the bread tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months.
- Reheating: To refresh frozen bread, thaw it completely, then reheat it in a 350°F (175°C) oven for 10 15 minutes.
Tips to Make This no knead sourdough bread Recipe
Here are some tips to ensure your no knead sourdough bread turns out perfectly:
- Starter Activity: Make sure your sourdough starter is active and bubbly before using it. This is crucial for a good rise.
- Water Temperature: Use warm water (85 95°F) for both the starter and the dough to promote yeast activity.
- Don’t Overmix: Avoid overmixing the dough, as this will result in a tough loaf.
- Scoring: Scoring the dough before baking allows it to expand properly and prevents cracking. The more you experiment, the better you will become. Perhaps you can even try making my Sourdough Blueberry Bagels.
- Cool Completely: Let the bread cool completely before slicing to prevent a gummy texture.
Helpful Notes for This no knead sourdough bread Recipe
A few extra notes to ensure success:
- Flour Type: Bread flour is recommended for its higher protein content, which creates a strong gluten structure and a chewy texture. If you are thinking of trying a gluten free flour type, consider a blend with psyllium husk. It really helps with bread structure.
- Dutch Oven: A Dutch oven is essential for creating a crispy crust and a soft interior. If you don’t have one, you can use a pizza stone with a roasting pan filled with water for steam.
- Humidity: The humidity in your kitchen can affect the dough’s proofing time. Adjust accordingly.
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Variation of This no knead sourdough bread Recipe
Here are a few variations to experiment with:
- Everything Bagel Seasoning: Sprinkle everything bagel seasoning on top of the dough before baking for extra flavor and texture.
- Rosemary and Garlic: Add fresh rosemary and minced garlic to the dough for an herb infused loaf.
- Cheese Bread: Incorporate shredded cheddar or parmesan cheese into the dough for a cheesy twist.
- Whole Wheat Sourdough: Substitute up to half of the bread flour with whole wheat flour for a heartier loaf.
What makes no knead sourdough bread different?
No knead sourdough bread requires minimal handling, allowing the dough to develop its complex flavors and textures through a long, slow fermentation process. This results in a crusty exterior and a chewy interior without the effort of kneading.
How long does no knead sourdough bread take to make?
While the active time is minimal, no knead sourdough bread requires a significant amount of resting and proofing time, typically 12-18 hours for the first rise and 1-2 hours for the second proof. This extended fermentation is key to its flavor.
What’s the best way to store no knead sourdough bread?
Store your no knead sourdough bread in a paper bag or a bread box at room temperature to maintain its crust. You can also freeze slices or the entire loaf for longer storage, ensuring it’s well-wrapped to prevent freezer burn.
Conclusion
Ready to experience the joy of baking your own no knead sourdough bread? This recipe is your passport to delicious, crusty, tangy goodness with minimal effort. Don’t be afraid to experiment and make it your own. Happy baking, and enjoy the delightful aroma of this incredible no knead sourdough bread filling your home!
No Knead Sourdough Bread: The Easiest Loaf You’ll Ever Bake
- Total Time: 24 hours
- Yield: 1 loaf
Description
This no knead sourdough bread recipe delivers a crusty, flavorful loaf with minimal effort. Perfect for beginners and experienced bakers alike!
Ingredients
- For the Sourdough Starter:n½ cup active sourdough startern½ cup warm water (85-95°F)n½ cup bread flournnFor the Dough:n3 cups bread flourn1 ½ cups warm water (85-95°F)n2 teaspoons saltn½ cup active sourdough starter
Instructions
- Prepare the Starter: Combine starter, water, and flour. Let it sit for 4-8 hours.nMix the Dough: Combine flour, water, and salt. Add starter. Mix until just combined.nFirst Rise (Bulk Fermentation): Rise at room temp for 12-18 hours.nShape the Dough: Gently shape into a round or oval.nSecond Rise (Proofing): Rest in the refrigerator for 12-24 hours.nPreheat the Oven: Preheat to 450°F (232°C) with a Dutch oven inside.nBake the Bread: Place dough in Dutch oven. Score the top.nCovered Bake: Bake covered for 20 minutes.nUncovered Bake: Remove lid and bake for 25-30 minutes, until golden brown.nCool and Enjoy: Cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
