No-Knead Sourdough Bread
A hands-off sourdough recipe that requires minimal effort. Perfect for busy bakers who want great bread without constant attention.
I discovered no-knead bread during a particularly busy month when I almost gave up on baking altogether. The idea that I could mix dough before bed and wake up to something ready to shape felt almost too good to be true. But it works—and the bread is arguably better than what I'd been laboring over.
This recipe is pure simplicity: mix in the evening, shape in the morning, bake whenever you're ready. Time does all the work—the long fermentation develops gluten naturally and creates incredible depth of flavor with almost no effort.
Instructions
- 1
Mix (Evening)
In a large bowl, combine starter, water, and flours. Mix with a spatula or your hand until no dry flour remains. The dough will be shaggy and wet—that's expected. Cover and let rest 30 minutes. - 2
Add Salt
Sprinkle salt over dough with a splash of water. Mix by squeezing the dough through your fingers until salt is incorporated. Cover with a lid or plastic wrap. - 3
Overnight Fermentation
Leave the covered bowl at room temperature (18-22°C/65-72°F) overnight, 10-14 hours. A cooler spot is fine and results in slower fermentation with more flavor development. - 4
Check in the Morning
The dough should have roughly doubled, with bubbles visible on the surface and sides. It will be puffy and jiggly. If it hasn't doubled, give it more time at room temperature. - 5
Shape
Gently turn dough onto a lightly floured surface. Don't punch it down—preserve those air bubbles. Fold edges to center, flip seam-side down, and gently shape into a round. The dough will be slack and sticky; use your bench scraper to help. - 6
Final Proof
Place seam-side up in floured banneton. Cover and either: a) proof at room temperature 1-2 hours, or b) refrigerate up to 24 hours for even more flexibility. - 7
Preheat
Place Dutch oven in oven, preheat to 250°C (480°F) for 30 minutes. - 8
Score and Bake
Invert dough onto parchment paper. Score with a simple slash. Lower into hot Dutch oven, cover with lid. - 9
Bake
Bake covered 20 minutes. Remove lid, reduce to 230°C (450°F), bake 20-25 minutes more until deep golden brown. Cool at least 1 hour on wire rack.
Tips & Notes
- Wetter dough = more holes. This recipe is higher hydration than the beginner recipe, which creates a more open crumb.
- Don't stress about timing. The overnight fermentation is flexible. 10 hours or 14 hours will both work.
- Cold retard is optional but recommended. Baking from the fridge makes scoring easier and adds flavor.
- Less is more. Handle the dough gently. The goal is to preserve the air built up during fermentation.
- Whole wheat adds nutrition and flavor. It also speeds up fermentation, so monitor accordingly.
Why No-Knead Works
Traditional bread recipes require kneading to develop gluten—the protein network that gives bread structure. But gluten can also develop simply through time and hydration. In this recipe, the long fermentation does what kneading would do, just slower.
The trade-off? You need patience. But the reward is bread that's arguably better than kneaded bread, with deeper flavor from the extended fermentation.
Timing Options
Standard Schedule
- 8 PM: Mix dough
- 8 AM: Shape (12-hour ferment)
- 10 AM: Bake (2-hour proof)
Flexible Schedule with Cold Retard
- 8 PM: Mix dough
- 8 AM: Shape, place in fridge
- Anytime: Bake when convenient (up to 24 hours later)
Signs of Good Fermentation
- Dough has roughly doubled in size
- Surface is bubbly, almost like a sponge
- Dough feels airy and jiggles when you move the bowl
- You can see bubbles through the side of the bowl
- Dough domes slightly on top
Variations
Add Seeds or Grains
Fold in ½ cup of seeds (sunflower, pumpkin, sesame) or soaked grains when you add the salt.
Olive Oil Version
Add 2 tablespoons of olive oil with the salt for a softer crumb and richer flavor.
Herb Bread
Add 2 tablespoons of chopped fresh rosemary, thyme, or dried herbs during mixing.