No-knead Sourdough Bread Recipe

5 from 1 vote

This article is a no-knead beginner sourdough bread recipe with detailed step-by-step instructions with a beautiful outcome!

Prep Time45

Cook Time42

Proofing time22

Course: Appetizer

Cuisine: American

Keyword: no-knead sourdough bread

Servings: loaves

Calories: 180kcal

Using a glass mason jar mix 45 grams of your starter, 45 grams of all-purpose flour, 45 grams of whole wheat flour, and 90 grams of room-temperature water. Put the cap on loosely.
Simultaneously make your dough mixture. Using your 4-quart glass bowl, measure 500 grams of all-purpose flour, 273 grams of bread flour, 175 grams of whole wheat flour, and 666 grams of warm water (90 degrees F). Mix by hand using circular motions, until all the flour has been absorbed by the water. Cover with plastic wrap or a dish towel.
Place the leaven and dough next to each other to autolyse for 30-45 minutes.

Sprinkle 18 grams of fine sea salt over the dough mixture and pour the leaven over your mixture. Dimple the dough using your fingers to help the leaven reach every part of the dough. Use the scoop and slap method to create strength in your dough (about 3-5 minutes).
Once completed cover it with plastic wrap or a dish towel and place it back into the warmest spot in your kitchen for 30 minutes.

After 30 minutes perform your first stretch and fold and cover it back up with plastic wrap or dish towel and let sit for 30 minutes.
Perform 3 more stretch and folds within 30 minutes of each other.
Allow the dough to rest for the remaining bulk rise (4-5 hours).

The dough is ready to be pre-shaped once it has doubled in size, is bubbly, and easily falls out of the bowl.
Pour the mixture on your un-floured cutting board using your silicone scraper OR your lightly floured hand. Sprinkle the dough with your all-purpose flour creating a line down the middle. Using your bench scraper, cut the dough in half to create 2 loaves and pre-shape each loaf.
Technique: slide your bench scraper under the dough and use your free hand to move the dough in a circular position, creating a round loaf. Let the dough rest for 20 minutes.
While the dough is resting, take your 2 banneton baskets and lightly flour them with rice flour.

Sprinkle the top of your dough with flour, then using your bench scraper flip it over. Take the top part of the dough and fold it to the center. Take the left side of your dough and fold it to the center. Do the same with the right side. Lastly, take the bottom of your dough and fold it to the center.
Using your bench scraper, flip the dough back over. If you would like to create more of a circle shape, using both your hands pull the dough towards you and spin it in circular motions until you feel happy with its shape.
Using your bench scraper, flip the dough in your hand’s seam side up (bottom up) and place it gently into your banneton baskets. You can place them in your refrigerator covered with a tea towel or place them into 2.5-gallon size bags and tie them with rubber bands. This is to ensure no moisture gets in.
Second bulk rise. Allow the bread to proof in your refrigerator for its second bulk rise between 14-15 hours.

The next morning, place the dutch oven and/or cast iron into your oven. Preheat the oven to 500 degrees F and let the pans sit there for 45 min to an hour. You want them to be scalding hot.

First, invert your dough on a piece of parchment paper.
Holding your scoring tool at a 45-degree angle, start from the top of the dough and cut 1 line down the middle. Alternatively, you can make a cross if you are feeling brave. If you want to skip scoring for your first bake, that is okay too!
Once the scoring is complete, place the dough into the pans with the parchment paper.
Lastly, spray your bread. This is optional, but it is a tip I recommend implementing. Using a small spray bottle with room temperature water and spraying your bread right before it goes into the oven creates a flexible crust that expands in the oven. Ultimately, allowing for a better oven spring.

Cover your pan with the lid and place it into the oven. Bake at 500 degrees F for 20 minutes. Note: if you only have 1 cooking pan (cast iron or dutch oven) you will bake the loaves back to back. If you have two pans, you can bake right next to each other.
After 20 minutes remove the cover and reduce the temperature to 450 degrees F and cook for 22 minutes.
Once done, remove from the oven and place on a cooling rack for a minimum of 2 hours.
Once completely cooled, you can store sourdough bread in an airtight container or bag of choice for up to 4-5 days. You can freeze it for up to 3 months!

Baker’s schedule: Mix the leaven in the AM to make the dough mid-afternoon and bake the following day.