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The Best No-Knead Sourdough Bread (Beginner Friendly!)

A cross-section of the best no-knead sourdough bread showing an open, airy crumb and dark, crusty exterior.
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This simple, no-knead sourdough recipe uses a long, slow fermentation to develop flavor and structure, making it perfect for your first loaf.

Ingredients

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  • 200g active sourdough starter (fed 4-12 hours prior)
  • 350g warm water (about 90°F)
  • 500g bread flour
  • 10g fine sea salt

Instructions

  1. In a large bowl, mix the active starter and warm water until combined.
  2. Add the flour and salt to the wet mixture. Use a wooden spoon or your hand to mix until no dry flour remains. The dough will be very wet and shaggy. Do not overmix.
  3. Cover the bowl tightly with plastic wrap or a lid. Let the dough rest at room temperature (about 70°F) for 30 minutes.
  4. Perform the first set of stretch and folds: Reach under one side of the dough, gently stretch it up, and fold it over the center. Rotate the bowl a quarter turn and repeat three more times (four folds total). Cover and rest for 30 minutes.
  5. Repeat the stretch and fold process two more times, resting 30 minutes between each set. After the third set, the dough should feel slightly stronger.
  6. Cover the bowl and let the dough bulk ferment at room temperature for 3 to 5 hours, or until it has increased in volume by about 30-50% and shows some bubbles.
  7. Gently scrape the dough out onto a lightly floured surface. Shape it into a loose round by gently pulling the edges toward the center to create surface tension.
  8. Place the shaped dough, seam-side up, into a well-floured banneton or a bowl lined with a floured kitchen towel.
  9. Cover the basket and place it in the refrigerator for a cold proof for 12 to 18 hours.
  10. About one hour before baking, place a Dutch oven (with the lid on) into your oven and preheat to 500°F (260°C).
  11. Carefully remove the hot Dutch oven from the oven. Gently turn the cold dough out of the banneton onto a piece of parchment paper. Score the top of the loaf with a sharp blade if desired.
  12. Using the parchment paper as a sling, carefully lower the dough into the hot Dutch oven. Cover with the lid.
  13. Bake for 20 minutes with the lid on.
  14. Reduce the oven temperature to 450°F (230°C). Remove the lid and bake for an additional 20 to 25 minutes, until the crust is deep golden brown.
  15. Remove the bread from the Dutch oven and cool completely on a wire rack before slicing (about 2 hours).

Notes

  • The exact bulk fermentation time depends heavily on your kitchen temperature. Look for volume increase, not just time elapsed.
  • If you do not have a Dutch oven, bake the loaf directly on a preheated baking stone or heavy baking sheet, placing a pan of hot water on the bottom rack to create steam for the first 20 minutes.
  • Use bread flour for the best structure in this wet dough recipe.

Nutrition

Find it online: https://savoryskies.com/best-noknead-sourdough-bread-beginnerfriendly/