No Knead Sourdough Bread
An easy, rustic sourdough loaf made with long fermentation and gentle stretch-and-folds instead of traditional kneading. Perfect for beginners.
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Servings: 1 loaf
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Equipment
- 1 Dutch oven lined with parchment paper
- 1 Large bowl
Ingredients
- 100 g active sourdough starter
- 375 g water
- 500 g bread flour or fresh milled hard wheat sifted for lighter texture
- 10 g sea salt
Instructions
- In a large bowl, mix starter and water until milky.
- Add flour and salt. Stir until a shaggy dough forms and no dry flour remains.
- Cover and rest 30–60 minutes (autolyse).
- Perform 3–4 sets of stretch-and-folds every 30 minutes over 2 hours.
- Cover and bulk ferment at room temperature 4–6 hours until puffy and bubbly.
- Gently shape dough and place in a floured banneton or bowl.
- Cover and refrigerate overnight (8–16 hours).
- Preheat Dutch oven to 475°F (245°C).
- Score cold dough and bake covered 20 minutes, then uncovered 20–25 minutes until deep golden.
- Cool completely before slicing.
Notes
Use a very active starter for best rise.
Fresh milled hard white or hard red wheat works beautifully with slightly higher hydration.
Let the loaf cool at least 1 hour to avoid a gummy crumb.
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