How to Make No-Knead Sourdough: A Simple Recipe for Busy Homemakers
Easy, no-knead sourdough recipe for busy homemakers—minimal effort, no kneading, just delicious homemade bread with a crunchy crust.
There’s something deeply satisfying about baking a fresh loaf of sourdough bread at home. The aroma that fills the kitchen, the golden crust, and the soft interior—every part of the process feels like a little bit of magic. But let’s face it, traditional sourdough can be a labor of love that takes time and patience, which doesn’t always fit into a busy homemaker’s day. That’s where this no-knead sourdough recipe comes in. With just a few minutes of hands-on work and some patience, you can have beautiful, artisan-style bread without the fuss.
This recipe takes the minimal-effort approach, relying on time to develop flavor and texture instead of kneading or folding. You’ll end up with a delicious loaf with a rich, tangy flavor and a crackling crust. It’s perfect for sandwiches, toast, or a cozy meal alongside a bowl of soup.
What You’ll Need
Before we dive into the recipe, let’s go over the essentials:
Now let’s get baking!
Simple No-Knead Sourdough Recipe
Ingredients:
• 4 cups all-purpose or bread flour
• 1 ½ cups water (room temperature)
• ½ cup active sourdough starter (fed and bubbly)
• 2 teaspoons salt
Instructions
Step 1: Dissolve the Starter
To begin, add the water and your active sourdough starter to a large mixing bowl. Stir until the starter is fully dissolved in the water. This step helps evenly distribute the starter throughout the dough, leading to a more consistent rise and flavor.
Step 2: Add the Flour and Salt
Next, add the flour and salt to the bowl. Using a wooden spoon or your hands, stir everything together until there’s no dry flour left. You don’t need to knead—just make sure all the ingredients are well combined. It may seem crumbly, but after the autolyse it is well hydrated. You can add a tiny bit more water if you feel it necessary, and if your starter isn’t 100% hydrated, that will make a difference as well.
Step 3: Autolyse
After mixing, cover the bowl with a towel or plastic wrap and let the dough sit for about 30 minutes. This step, called the autolyse, allows the flour to hydrate fully, which helps develop gluten and makes for a better loaf without any kneading.
Step 4: Final Mix
Once the autolyse is complete, give the dough one more quick mix to ensure everything is incorporated well.
Step 5: Bulk Fermentation
Cover the bowl again, and let the dough sit at room temperature for 12 to 18 hours. During this time, the dough will ferment, becoming bubbly and doubling in size. Because of the long fermentation, the natural flavors develop without any kneading or stretching.
Step 6: Shape the Dough
Once the dough has risen, gently turn it out onto a floured surface. Next, shape it into a round or oblong loaf by folding the edges inward, being careful not to deflate too much of the airy structure you’ve created.
Step 7: Second Rise
Afterwards place the dough in a floured banneton or a bowl lined with a towel. Let it rise for 1 to 2 hours at room temperature, or, if you’re planning ahead, you can refrigerate it for a cold ferment for up to 24 hours. The cold ferment will develop the flavor even more deeply, giving you a slightly tangier loaf.
Step 8: Preheat and Bake
When you’re ready to bake, preheat your oven to 450°F and place a Dutch oven inside to heat up. Once hot, carefully place the dough in the Dutch oven, score the top, cover with the lid, and bake for 20 minutes. Remove the lid and bake for another 25-30 minutes, until the crust is golden brown.
No Knead Sourdough Bread
Ingredients
4 cups all-purpose or bread flour
1 ½ cups water (room temperature)
½ cup active sourdough starter (fed and bubbly)
2 teaspoons salt
Instructions
Step 1: Dissolve the Starter
- Start by adding the water and your active sourdough starter to a large mixing bowl. Stir until the starter is fully dissolved in the water. This step helps evenly distribute the starter throughout the dough, leading to a more consistent rise and flavor.
Step 2: Add the Flour and Salt
- Next, add the flour and salt to the bowl. Using a wooden spoon or your hands, stir everything together until there’s no dry flour left. You don’t need to knead—just make sure all the ingredients are well combined.
Step 3: Autolyse
- Once mixed, cover the bowl with a towel or plastic wrap and let the dough sit for about 30 minutes. This step, called the autolyse, allows the flour to hydrate fully, which helps develop gluten and makes for a better loaf without any kneading.
Step 4: Final Mix
- After the autolyse, give the dough one more quick mix to ensure everything is incorporated well.
Step 5: Bulk Fermentation
- Cover the bowl again, and let the dough sit at room temperature for 12 to 18 hours. During this time, the dough will ferment, becoming bubbly and doubling in size. The long fermentation process allows the natural flavors to develop without any kneading or stretching.
Step 6: Shape the Dough
- Once the dough has risen, gently turn it out onto a floured surface. Shape it into a round or oblong loaf by folding the edges inward, being careful not to deflate too much of the airy structure you’ve created.
Step 7: Second Rise
- Place the dough in a floured banneton or a bowl lined with a towel. Let it rise for 1 to 2 hours at room temperature, or, if you’re planning ahead, you can refrigerate it for a cold ferment for up to 24 hours. The cold ferment will develop the flavor even more deeply, giving you a slightly tangier loaf.
Step 8: Preheat and Bake
- When you’re ready to bake, preheat your oven to 450°F and place a Dutch oven inside to heat up. Once hot, carefully place the dough in the Dutch oven, score the top, cover with the lid, and bake for 20 minutes. Remove the lid and bake for another 25-30 minutes, until the crust is golden brown.
Why No-Knead Sourdough?
This no-knead method is ideal for anyone looking to simplify their bread-making routine. It’s perfect for busy homemakers or anyone who wants to try their hand at sourdough without committing to hours of hands-on work. Plus, the extended fermentation helps break down gluten, making it easier on digestion, which is a bonus if you’re trying to feed your family wholesome, nourishing food.
Serving and Storing Your Sourdough
Although it is difficult, let the bread cool completely before slicing—it helps retain moisture and flavor. Store any leftovers in a cloth bag or paper bag at room temperature for up to two days. For longer storage, you can freeze slices for quick, ready-to-toast portions.
So, there you have it—an easy, fuss-free sourdough recipe that fits seamlessly into a busy homemaker’s routine. Before you give up on sourdough, give this recipe a try, and before you know it, baking fresh sourdough will become a comforting part of your week.
This no-knead sourdough recipe is designed for those who love good, old-fashioned flavors without all the fuss. Enjoy every slice, and happy baking!
Want More Sourdough?
- How to Make a Sourdough Starter
- How to Care for a Sourdough Starter
- How to Make Pumpkin Sourdough Bread from Scratch: A Cozy Fall Recipe
