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Home » Recipes » Batter Bread

Beginner's No Knead Sourdough Bread

Published: Jan 1, 2021 Last Updated: Jan 1, 2021 by Marye 1395 words. | About 7 minutes to read this article.

Classic sourdough bread recipe has a chewy crumb and thin, crisp crust. Super easy to make because there is no kneading required. Perfect for beginners! You'll need to make the starter about 5 days ahead of time.
Total time 12 hours 50 minutes
Jump to Recipe Pin Recipe
Sliced sourdough bread with text overlay for Pinterest.

Love bread? You'll be obsessed with these amazing bread recipes! Homemade is BEST!!!

No knead sourdough bread sliced open to show the chewy texture.
Learn how to make sourdough bread using a starter!
Jump to:
  • ❤️ Why you'll love this recipe
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥫 Storage
  • 💭 Things to know
  • 👩🏻‍🍳 Frequently asked questions
  • 📚 Related recipes
  • No Knead Sourdough Bread
  • 💬 Comments

❤️ Why you'll love this recipe

This easy sourdough bread is perfect for beginners because there's no kneading involved. Just follow the steps and times carefully and you'll have deliciously chewy homemade bread in no time!

The long rising time gives it a tangy flavor, a chewy texture, and a thin, crispy crust. If you like authentic sourdough bread you'll love this recipe!

🧾 Ingredients

This easy, no knead loaf is made with a homemade sourdough starter that you'll need to make ahead of time use the link below or in the recipe card.

For this recipe you'll need:

  • active sourdough starter - This will take about a week to become active so plan accordingly
  • pure spring water (don't use tap water!)
  • bread flour
  • sea salt

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

  1. Mix the flour, water, and starter in a bowl.
  2. Let rest.
  3. Add the salt water mixture to the bowl.
  4. Mix.
  5. Cover with plastic wrap and let stand until doubled - about 6 to 12 hours (or overnight).
  6. Grease a dutch oven and sprinkle with cornmeal.
  7. Gently ease the dough out of the bowl.
  8. Shape it into a round and place it carefully in to the dutch oven.
  9. Put the cover on.
  10. Let it rise about 45 minutes.
  11. Make 3 shallow slashes.
  12. Preheat the oven to 450F.
  13. Bake for 20 minutes.
  14. Remove the cover and bake until golden brown - about 30 to 40 more minutes.
  15. Remove the loaf immediately from the dutch oven and let cool completely before slicing.

🥫 Storage

Homemade sourdough bread is the best on the day it's made. Keep it in an airtight container.

For longer storage wrap and freeze in an airtight container. I like to slice the bread and put parchment between the slices before freezing so I can thaw just the amount I need instead of the whole loaf.

Golden brown loaf of sourdough with a crispy crust.
The loaf is crispy on the outside and chewy on the inside! The best!

💭 Things to know

Expert Tip: Tap water has chemicals in it that can kill the wild yeast in sourdough. Be sure to use spring water from the store to ensure success.

  • Dutch oven sourdough bread gets a crispy crust and chewy texture because of baking inside the covered dutch oven. You can also use a cloche baking method for this recipe.
  • If you prefer a no knead sourdough sandwich bread fill your greased bread pan ⅔ of the way full with the dough rather than putting it in a dutch oven. Watch the rising carefully - it may take a little less time.
  • You can use half bread flour and half whole wheat flour in this recipe.
  • If you'd like to add raisins, seeds, or herbs you can do that when you add the salt mixture.
  • The trick is to use filtered water or bottled spring water in both your starter and your bread. The chemicals in tap water kill off the wild yeast.
  • You have to be patient when you are making sourdough. The rising times can be painfully long -- especially in the colder months of the year. You'll know when it's ready, don't hurry it.
  • You can also try this sourdough bread that uses commercial yeast as well as starter so the rising times are faster and more predictable.
  • Be sure to check out my favorite bread making supplies. I LOVE the sourdough starter container! Essential!

Rising times

When you make homemade sourdough bread you can kind of control how sour it gets by the amount of time you let it rise and where you let it rise.

If you let it rise in a proofing oven (or Texas kitchen in July) at 100F it will rise more quickly but be less sour.

If you let it rise in your cool kitchen or refrigerator for 12 hours or so it will be significantly tangier. You'll just need to decide how long to let it go so that it's just right for you.

👩🏻‍🍳 Frequently asked questions

Here are the questions I am most frequently asked about this recipe.

Why is my sourdough bread so dense?

Your dough might have been too cold. Make sure to keep everything at a warm room temperature. Until the last rising time.

Why is my sourdough bread not rising in the oven?

Your starter might not be active enough.

Can you let dough rise for too long?

Yes. You can let this dough rise for up to 24 hours in the refrigerator but no more than that. It will get a weird taste and texture.

Clickable ad for the bread baking book.

📚 Related recipes

  • How to Make Homemade Bread: A Beginner's Guide will give you all the ins and outs of breadmaking - you'll be an expert in no time.
  • No knead white sandwich bread is a basic bread for all kinds of sandwiches, toast, and snacks.
  • The BEST English muffin bread anywhere! It has the perfect English muffin texture and it's so easy! No kneading required!
  • Bread Troubleshooting Guide will help you figure out why your bread didn't rise or was crumbly.
  • Quick and easy homemade baguette is done in just 30 minutes!
A round loaf of sourdough bread.
My favorite easy no knead sourdough bread recipe!

I love sourdough bread!

When I was in the Army I was stationed in Monterey, California. There were a ton of really awesome things about living there but the fresh food was probably my favorite.

Of all of that good food the thing at the top of my list was sourdough bread. That super crispy crust and tangy, sour aroma called me every time I was within sniffing distance.

When I moved back to Texas I decided to learn how to make the stuff. Dang. That was an eye opener. My homemade sourdough was even better!

Linked ad for breadbaking supplies on Amazon.
Sliced loaf of sourbread with crispy crust.
4.67 from 6 votes

No Knead Sourdough Bread

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Classic sourdough bread recipe has a chewy crumb and thin, crisp crust. Super easy to make because there is no kneading required. Perfect for beginners! You'll need to make the starter about 5 days ahead of time.
Course Bread
Cuisine Amercian Heritage
Prep Time: 12 hours
Cook Time: 50 minutes
Total Time: 12 hours 50 minutes
Servings:8
Calories:256
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Dutch oven
  • Scale

Ingredients

  • 1 cup sourdough starter, 250g
  • 1 ½ cups spring water, 350g
  • 4 cups bread flour, 500g
  • 2 teaspoons sea salt dissolved in 1 teaspoon warm water, 10g

I earn a commission from Instacart from qualifying purchases.

Instructions

Sponge

  • Combine the starter, water, and flour in a large bowl.
  • Mixture will be thick -- you'll need to stir with your hands until all of the flour is mixed in.
  • Cover with plastic wrap and let it rest one hour.

Dough

  • Add the salt and water mixture to the dough and squish in with your fingers.
  • Cover with plastic wrap and let stand until doubled - about 6 to 12 hours.

Baking the Sourdough.

  • Lightly grease a heavy dutch oven and sprinkle lightly with cornmeal.
  • Gently ease the dough out of the bowl - you don't want to break up the air pockets.
  • Shape it into a round and place it carefully in to the dutch oven.
  • Put the cover on.
  • Let it rise until puffy, about 45 minutes.
  • Make 3 shallow slashed in the dough with a very sharp knife.
  • Preheat the oven to 450F.
  • Bake for 20 minutes.
  • Remove the cover and bake until golden brown - about 30 to 40 more minutes. You can double check the temperature by inserting and insta-read thermometer in the center. When it's done the temperature will be about 205F.
  • Remove the loaf immediately from the dutch oven and let cool completely before slicing.

Notes

Expert Tip: Tap water has chemicals in it that can kill the wild yeast in sourdough. Be sure to use spring water from the store to ensure success.
  • Dutch oven sourdough bread gets a crispy crust and chewy texture because of baking inside the covered dutch oven. You can also use a cloche baking method for this recipe.
  • If you prefer a no knead sourdough sandwich bread fill your greased bread pan ⅔ of the way full with the dough rather than putting it in a dutch oven. Watch the rising carefully - it may take a little less time.
  • You can use half bread flour and half whole wheat flour in this recipe.
  • If you'd like to add raisins, seeds, or herbs you can do that when you add the salt mixture.
  • The trick is to use filtered water or bottled spring water in both your starter and your bread. The chemicals in tap water kill off the wild yeast.
  • You have to be patient when you are making sourdough. The rising times can be painfully long -- especially in the colder months of the year. You'll know when it's ready, don't hurry it.
  • You can also try this sourdough bread that uses commercial yeast as well as starter so the rising times are faster and more predictable.

Nutrition Facts

Calories: 256kcal | Carbohydrates: 50g | Fiber: 1g | Sugar: 1g

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    First published July 20, 2016. Last updated January 1, 2021 for better readability and user experience.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Rose

      April 29, 2022 at 6:21 am

      5 stars
      I jumped the gun earlier while it was baking, but it came out great! At first it seemed like it wasn’t going to bake but the cornmeal was really getting dark. This made the bottom crust really hard but it’s very good!

      Reply
    2. HeidiHO

      April 23, 2019 at 1:35 pm

      So do I remove the cast iron bottom skillet from the rack to transfer the dough from banneton or do I just pull rack out?

      Reply
      • Marye

        April 24, 2019 at 10:18 am

        You are taking the dough out of the bowl, forming it gently into a round, and placing it in a dutch oven then baking. 🙂

    3. Clarissa

      November 06, 2016 at 9:01 am

      Hi,
      I made this dough last night and am really wishing you would post pictures of the dough and not just the bread. I used my scale and measured everything according to weight, but my dough is a super sticky blob! This is my first attempt at using my sourdough starter and my first attempt at a no knead bread of any kind so I'm flying blind here! Guess I'll see in a couple hours if it's going to work!

      Reply
      • Marye Audet

        November 08, 2016 at 3:34 pm

        Aww I'm sorry! It's hard to get pictures of the dough because my hands are too gooey for the camera. I'll try next time I am making it. I hope everything worked out..The dough really is very loose and sticky.

    4. Edye

      July 25, 2016 at 12:09 pm

      I LOVE sourdough bread! Thanks for sharing 🙂

      Blessings,
      Edye | http://gracefulcoffee.wordpress.com

      Reply
      • Marye Audet

        July 26, 2016 at 1:14 pm

        🙂 Thanks for stopping by, Edye!

    5. Marye Audet

      July 23, 2016 at 12:12 pm

      🙂 Following you, too!

      Reply
    6. laura@motherwouldknow

      July 22, 2016 at 4:27 pm

      I love sourdough and I have a Le Creuset oven. Guess that means I should start learning to make homemade starter right now:)

      Reply
    7. Gina @ Running to the Kitchen

      July 21, 2016 at 9:19 pm

      I'm all about the tang when it comes to sourdough, now I just need the patience to let it hang out in the fridge that long for it!

      Reply
      • Marye Audet

        July 23, 2016 at 12:12 pm

        Oh me too! I hate that it takes so long but I love the results

    8. Wendy

      July 21, 2016 at 3:45 pm

      Your sourdough loaf looks like something from an artisan bakery! I am forwarding this recipe and the sourdough starter recipe to my son( a major sourdough bread lover). He enjoys cooking and baking and has been saying how much he would like to learn to make sourdough himself! Thanks!

      Reply
      • Marye Audet

        July 23, 2016 at 12:09 pm

        Thank you Wendy! I hope he has fun with it.

      • Rosemary Lincoln

        September 01, 2016 at 11:46 am

        Can you just clarify please? I have made dutch oven bread before but always in a very hot dutch oven, meaning I sometimes have a flop as I put the risen dough into the pot.

        Your recipe is saying to do the last stage of rising in the cold oiled pot, is that correct? Sounds much easier but I had understood before it's essential to use a hot dutch oven?

        Thanks

        Rosemary (Scotland)

      • Marye Audet

        September 02, 2016 at 8:34 pm

        You put the dough in the cold pot. Actually I usually warm it up with some warm water and then wipe the water out but definitely not a hot pot! Hope this helps.

      • Rosemary Lincoln

        September 03, 2016 at 2:57 am

        Thank you - I'm just about to try it...will let you know. It will be a lot easier putting it into a cold pot, only downside is you need to use oil

      • Marye Audet

        September 03, 2016 at 9:37 am

        I always do use oil so that's never been a problem for me. 🙂

    9. Catherine

      July 21, 2016 at 12:49 pm

      Dear Marye, I love no-knead loaves. This has a beautiful color and crisp to it....perfect! xo, Catherine

      Reply
      • Marye Audet

        July 23, 2016 at 12:07 pm

        Thank you!!

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