Easy No-Knead Sourdough Bread
A low-effort, overnight no-knead loaf with a crackling crust and tangy crumb — sourdough without the fuss, using your active starter.
In a nutshell: This authentic european easy no-knead sourdough bread comes together in just 14 hrs using simple whole ingredients. The chef's secret: A starter that has doubled and is full of bubbles gives the best rise — a hungry, flat. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
An overnight no-knead sourdough loaf with a crackling crust and tangy crumb. Your active starter does the work — no kneading required.
Key Equipment
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- Large mixing bowl
- Dutch oven with lid
- Parchment paper
- Kitchen towel
Chef's Pro-Tips
- Use your starter at its peak: A starter that has doubled and is full of bubbles gives the best rise — a hungry, flat starter makes a flat loaf.
- Wet hands are your friend: Sourdough dough is sticky by design. Wet hands for stretch-and-folds keep it off your fingers and in the bowl.
- Do not skip the cool-down: The crumb finishes setting as the loaf cools. Slice early and you get gummy bread no matter how perfect the bake.
Ingredients
12
servings
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100 g active sourdough starter, bubbly and at its peak
-
375 g lukewarm water, about 80-85°F / 27-29°C
-
500 g bread flour
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10 g fine sea salt
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1 tbsp rice flour or extra bread flour, for dusting
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Step-by-Step Instructions
Mix and Rest
In a large bowl, whisk the starter into the lukewarm water until mostly dissolved. Add the bread flour and salt and stir until a shaggy dough forms with no dry spots. Cover and rest 30 minutes.
Stretch and Fold
With wet hands, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl a quarter turn and repeat 3 more times. Cover and rest 30 minutes. Repeat this stretch-and-fold set 3 times total.
Bulk Ferment Overnight
Cover the bowl and let the dough rise at room temperature for 8-12 hours, until roughly doubled, domed, and jiggly with bubbles on the surface.
Shape the Loaf
Turn the dough onto a lightly floured surface and shape it into a tight round, tucking the edges underneath to build surface tension. Place seam-side up in a floured bowl lined with a towel, cover, and rest 1 hour.
Bake in the Dutch Oven
Place the Dutch oven with its lid in the oven and heat to 450°F (230°C) for 30 minutes. Turn the dough onto parchment, score the top, and lower it into the hot pot. Bake covered 30 minutes, then uncovered 18-20 minutes until deeply golden.
Cool Before Slicing
Transfer to a wire rack and cool at least 1 hour — cutting early collapses the crumb and gums up the knife. Listen for the crackle as it cools.
Chef Clara's Kitchen Picks
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Nordic Ware Naturals Half Sheet, 2-Pack
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Locking tongs in two handy sizes for the stovetop and the grill.
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes. Bake on a preheated baking stone or heavy sheet pan with a large oven-safe bowl inverted over the loaf for the first 30 minutes to trap steam, then uncover to finish.
Feed it and wait 4-8 hours at room temperature. It is ready when it has at least doubled, is full of bubbles, and passes the float test — a spoonful dropped in water floats.
Yes. After shaping, cover and refrigerate for up to 24 hours instead of the 1-hour room-temperature rest. Bake straight from the fridge — the cold dough scores more cleanly and tastes tangier.
Usually the starter was not active enough or the dough over-proofed. Use a peak starter, and end the bulk ferment when the dough is domed and jiggly — if it collapses when poked, it went too far.
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