If you’ve ever dreamt of baking bakery-quality bread at home with minimal effort, this No-Knead Sourdough Bread will make that dream a reality. With a crispy golden crust, an open, chewy crumb, and that irresistible tang only sourdough can offer, this recipe is practically magic. The best part? There’s no need for complicated kneading techniques—just a bowl, a spoon, and a little patience while time works its flavor-building wonders. Whether you’re new to sourdough or a well-floured pro, No-Knead Sourdough Bread is a project you’ll want to revisit time and again.

No-Knead Sourdough Bread Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in No-Knead Sourdough Bread is simple yet essential, working together like old friends to create that signature texture and flavor. No fancy mix-ins are needed—just the basics, each with its own important part to play.

Bread Flour: The sturdy backbone of your loaf—high-protein bread flour lends strength and chewiness for a perfect rise.
Water: Simple room-temperature water hydrates the dough and kicks off fermentation for a delightfully airy crumb.
Active Sourdough Starter (100% hydration): Your live, bubbly secret weapon—this wild yeast is the heart of flavor and the star behind all that rise.
Sea Salt: Much more than a seasoning, sea salt deepens flavor and helps control the fermentation process for better texture.

How to Make No-Knead Sourdough Bread

Step 1: Mix the Dough

Grab your largest mixing bowl and stir together the bread flour, water, and active sourdough starter until a rough, shaggy dough forms. Don’t stress about lumps or dry patches; perfection isn’t the goal here—just getting everything mostly combined. This initial mix sets the stage for the bread’s fabulous crumb.

Step 2: Rest the Dough (Autolyse)

Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes at room temperature. This relaxed pause allows the flour to soak up water and kickstarts gluten formation, making the dough much easier to work with later.

Step 3: Add Salt

After the rest, sprinkle the sea salt over the dough. Gently use your hands or a sturdy spoon to fold the salt in until it’s well incorporated. You’ll notice the dough relaxing and becoming smoother—this small step makes a big flavor difference!

Step 4: Bulk Fermentation

Cover the bowl again and let the dough ferment undisturbed at room temperature for 10 to 12 hours—overnight is perfect. By morning, your dough should look doubled in size and covered with enthusiastic bubbles. This slow rise is where most of No-Knead Sourdough Bread’s complex flavors come from.

Step 5: Shape the Loaf

Turn the billowy dough onto a lightly floured surface and gently shape it into a round loaf. Don’t be rough—the dough is airy and delicate. Place your shaped dough, seam side up, into a floured banneton basket or a bowl lined with a clean towel. Cover loosely.

Step 6: Proof

Let the dough proof at room temperature for 1 to 2 more hours, or refrigerate it for up to 12 hours. The longer, colder proof in the fridge develops even deeper flavors and improves scoring, but it’s perfectly fine to bake straight away if you’re impatient!

Step 7: Bake the Bread

While the dough proofs, preheat your oven to 475°F (245°C) with a Dutch oven inside. When you’re ready, gently flip your dough seam-side down onto parchment, score artfully with a sharp blade, and carefully transfer it to the hot Dutch oven. Bake covered for 20 minutes, then uncovered for another 20 to 25 minutes until your loaf is gorgeously golden and crusty.

Step 8: Cool Completely

Transfer the baked loaf to a wire rack and (as tempting as it may be) let it cool fully before slicing. This helps set the crumb, ensuring those perfect slices worthy of a bakery window.

How to Serve No-Knead Sourdough Bread

Garnishes

Keep it classic by finishing your slices with a pat of good salted butter, a drizzle of peppery olive oil, or a scatter of fresh herbs. For a flavor boost, rub a warm slice with a cut clove of garlic—No-Knead Sourdough Bread wears simple toppings beautifully.

Side Dishes

This bread shines alongside anything from hearty soups and bright salads to charcuterie boards or a stack of scrambled eggs. That chewy, tangy bite balances rich foods and complements fresh, vibrant flavors alike.

Creative Ways to Present

Turn your No-Knead Sourdough Bread into the base for open-faced tartines, pile on seasonal veggies and cheese, or serve as rustic crostini at gatherings. It’s just as happy as the highlight at dinner as it is in a cozy breakfast spread.

Make Ahead and Storage

Storing Leftovers

Once your No-Knead Sourdough Bread is completely cool, store it in a paper bag or wrapped in a clean towel at room temperature for up to 2 days. This helps maintain its crusty exterior and keeps the crumb from becoming soggy.

Freezing

For longer storage, slice the cooled loaf, wrap slices tightly in foil or freezer-safe bags, and pop them in the freezer for up to 2 months. Freezing individual slices makes it easy to enjoy fresh-baked flavor any day of the week.

Reheating

To revive that fresh-from-the-oven magic, toast slices directly from the freezer or reheat bread halves in a hot oven for 5-10 minutes. This brings back the crusty crunch and soft, springy middle that makes No-Knead Sourdough Bread so irresistible.

FAQs

What if I don’t have a banneton?

No problem at all! Just line any medium bowl with a clean, well-floured kitchen towel and use it as your makeshift proofing basket—your No-Knead Sourdough Bread will still come out fantastic.

Can I substitute whole wheat or rye flour?

Definitely! Replacing up to 1 cup of the bread flour with whole wheat or rye adds deeper flavor and a touch of earthiness. Just expect a slightly denser crumb and a heartier texture—delicious in its own right.

How do I know my sourdough starter is ready?

Your starter is ready when it’s bubbly, active, and doubles within 4-6 hours of feeding. You can test it by dropping a spoonful into water—if it floats, it’s perfect for No-Knead Sourdough Bread.

Why do I need a Dutch oven?

A Dutch oven traps steam as your bread bakes, creating the crisp, blistered crust classic to sourdough loaves. If you don’t have one, use another heavy, oven-safe pot with a tight lid for similar results.

Can I do the bulk fermentation in the fridge?

For this recipe, fermenting at room temperature overnight is best for a good rise. However, after shaping, you can refrigerate the dough for up to 12 hours before baking to enhance the bread’s flavor and score-ability.

Final Thoughts

Whether you’re new to baking or a lifelong sourdough enthusiast, making No-Knead Sourdough Bread is a joyful, delicious project that rewards your effort with unbeatable aroma, flavor, and crust. Give it a try—you’ll never look at homemade bread the same way again!

No-Knead Sourdough Bread Recipe

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4.9 from 30 reviews

Author: Emma
Total Time: 12 to 24 hours including fermentation
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegan

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Description

Learn how to make a delicious No-Knead Sourdough Bread at home with this simple recipe. This bread requires minimal effort and delivers a crusty, flavorful loaf that is perfect for any occasion.

Ingredients

Scale

Bread:

3 1/2 cups bread flour
1 1/4 cups water (room temperature)
1/2 cup active sourdough starter (100% hydration)
1 1/2 teaspoons sea salt

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Instructions

Mix the Dough: In a large mixing bowl, combine flour, water, and sourdough starter. Let it rest for 30 minutes.
Add Salt: Incorporate salt into the dough and let it ferment overnight.
Shape and Proof: Shape the dough into a loaf, proof, and refrigerate if desired.
Bake: Preheat oven with Dutch oven, bake the bread covered, then uncovered until golden.
Cool: Allow the bread to cool before slicing.

Notes

This recipe benefits from a bubbly starter and a longer fridge fermentation for enhanced flavor.
Whole wheat or rye flour can be substituted for added depth.

Prep Time: 15 minutes (active), plus fermentation and proofing
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: Artisan