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closeup of no knead sourdough boule
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5 from 2 votes

Easiest-Ever No Knead Sourdough Bread

For the easiest loaf of sourdough you'll ever make, all you need to do is mix, wait, shape, and bake. This no-knead recipe rests on the the counter while you go about your day, and magically produces a beautiful loaf.
Prep Time20 mins
Cook Time45 mins
resting time22 hrs
Total Time23 hrs 5 mins
Course: bread
Cuisine: American, european
Keyword: no knead sourdough bread
Servings: 10 servings
Calories: 158kcal
Author: Katie Shaw

Equipment

Ingredients

  • 5 ½ ounces sourdough starter active and bubbly (155 grams)
  • 15 ounces bread flour (425 grams)
  • 10 ounces water (285 grams)
  • 1 tablespoon sugar
  • 1 ½ teaspoons salt

Instructions

  • Mix all ingredients. In a large mixing bowl, combine the sourdough starter, bread flour, water, sugar, and salt. You may need to use your hands or a rubber spatula to make sure all the ingredients are fully incorporated. The dough will be shaggy looking and sticky. Cover the bowl tightly with plastic wrap and allow to rest for three hours.
    large mixing bowl with wet shaggy dough
  • Let dough rest for ten hours, stretching and folding every few hours. Cover the bowl tightly with plastic wrap and allow to rest for three hours. Stretch the dough from the outside, pulling in, to reshape the dough into a ball. Cover again and let the dough rest on the counter for three more hours. Stretch and fold again.
  • Shape and cold proof overnight. Prepare a proofing basket by lining it with rice flour. Fold the dough as you have been for the stretch and folds, but this time pull it a bit tighter to form a ball. Gently place it into the proofing basket. Cover tightly with plastic wrap and allow to rest in the fridge 12 hours, or overnight.
    ball of dough in hand
  • Remove from the fridge and score. In the morning, preheat your oven to 450 degrees with an empty Dutch oven inside. Lay out a piece of parchment on the kitchen counter, sprinkle cornmeal on it, and turn the dough out into the center. Score the loaf using a lame or serrated knife in an X shape or slash down the center.
    loaf of bread on parchment paper
  • Bake. Carefully remove the hot Dutch oven from the oven and place the parchment with the dough inside. Place the cover on top and bake the loaf at 450 degrees for 50 minutes, with the lid on for 30 minutes and the lid off for 20 minutes. Remove from the Dutch oven, and place on a cooling rack for four hours, until fully cool.
    finished sourdough loaf in dutch oven

Notes

Don't obsess over the timing of the stretch and folds.  Just do it every few hours a few times.  No big deal.
 

Nutrition

Calories: 158kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 351mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 7mg | Iron: 1mg