This no-knead sourdough bread recipe is a delightfully easy way to learn the sourdough process. Because this is a medium hydration dough, you can make no-knead bread without using a stand mixer or bread machine. By utilizing a few simple sourdough techniques like autolyzing and coil folds, you can create beautiful fermented bread without slaving away in the kitchen.
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Sourdough Starter
People often say their dough was “over-proofed” when their loaves don’t have oven spring or the texture is too dense, but usually it’s because of their starter. If you have an active starter that’s ready to bake with, your dough can overcome most challenges. Because of this, making sure your starter is ready to bake with is the very first step to making no-knead sourdough bread.
A note on sourdough starter: be sure you have an active, bubbly starter before you bake! You can read more about how to achieve this below
Autolyze No-knead sourdough bread
An autolyze involves mixing some of the ingredients for your dough (often flour and water) and allowing them to rest for a few minutes or a few hours. This step supports the pre-hydration of the flour, helps break down the protein of the gluten, and turn the starch into sugar, which the yeast later consumes. The results are dough that is easier to work with and does not need to be kneaded. For this no knead sourdough recipe we will be doing a traditional autolyze (only flour and water) that will last for several hours.
Coil folds
Coil folds are one of my favorite ways to develop gluten in a no-knead sourdough recipe. During this part of the bulk fermentation, working with the dough is essential to a light, fluffy bread. THIS DOES NOT MEAN YOU NEED TO KNEAD. Coil folds are very quick and easy and I will include a video showing how to do them for a visual aid.
Sample baker’s schedule
THE DAY BEFORE BAKE DAY
10 am: mix the flour and water together,
2 pm: add sourdough starter and salt and combine
2:15: coil fold
2:30: coil fold
3:00: coil fold
3:30: coil fold
4:00: coil fold
4:30: coil fold
5-9: Bulk rise
9:00 Pre-shape
9:30 Shape and cold ferment
BAKE DAY:
8 am: preheat oven
8:45: score and bake bread
11 am: slice and enjoy!
To make no-knead sourdough bread you will need…
- Organic, unbleached bread flour
- An active sourdough starter
- Filtered water
- Natural Mineral salt
Bread Baker with Lid
~I love using my Le Cruset or my clay Baker from Breadtopia. Be sure to use an oven-safe, heavy bottom pot with a lid.
Bread Banneton
~for bulk fermenting your dough
A Kitchen Scale
I like to work with an inexpensive one from Amazon.
Bread Lame
~to score your dough. This is the one I use and love!
A fermentation crock or bowl with lid
For rising and fermenting your dough
Dutch Dough Hook
The best whisk for mixing dough!
Easy No-Knead Sourdough Bread Recipe for Beginners
Ingredients
- Flour: 500g
- Water: 300g
- Starter: 200g
- Salt: 10g
Instructions
THE DAY BEFORE YOU WANT TO BAKE
- Measure and mix flour and water together lightly incorporating with the dutch dough hook
- Cover and rest at room temperature for 3-4 hours
- Measure and add starter and salt, mixing lightly until all ingredients are incorporated
BULK FERMENTATION
- Perform two coil folds in 15 minute intervals
- Perform four coil folds in 30 minute intervals
- Cover and rise on the counter for 3-4 hours or until roughly doubled in size
- Pre-shape and rest uncovered on the counter for about 30 minutes
COLD FERMENT
- Perform the final shaping and place in a covered banneton basket in the fridge for 8-10 hours
BAKE DAY
- Place your dutch oven or baker with lid in the cold oven
- Preheat your oven to 500 degrees F
- Allow your oven to fully preheat for about 30-45 minutes
- Score the bread and bake covered for 25 minutes
- Turn your oven down to 475, remove the lid, and bake for another 10 minutes or until your bread is golden brown
- Rest the dough for at least two hours before slicing!!
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