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No Knead Sourdough

by Aug 15, 2021Bread, Sourdough

No Knead Sourdough

I started my starter from scratch using this recipe in May of 2020 during the COVID-19 pandemic, and have been baking with it for over a year, it has been lots of fun. It is so much fun! 

Using sourdough may seem daunting at first but it is pretty easy once you get the hang  of it.


  • 1 cup (227g) ripe (fed) sourdough starter
  • 1 3/4 cups (397g) water, lukewarm
  • 5 cups (602g) unbleached bread flour
  • 1 tablespoon (18g) salt
  • 2 teaspoons diastatic malt powder, optional (provides a better color and rise)


  1.  About 12 hours before I want to start the dough I feed the starter 4 oz water and 4 oz all-purpose flour both by weight. My starter can be ready to use between 4-8+ hours after feeding. To test the readiness I drop a little starter into some warm water, if it floats it is ready, if it sinks it needs more time.
  2. Weigh all ingredients
  3. Combine all the ingredients in a large mixing bowl
  4. Mix and stir everything together to make a sticky, rough dough. (In stand mixer, beat at medium speed with the paddle attachment for 30 to 60 seconds.)
  5. Leave the dough in the bucket or 6-quart bowl, cover it with the bucket’s lid or a piece of plastic wrap, and let it rise for 1 hour.
  6. Gently pick up the dough and fold it over on itself several times, cover it again, and let it rise for another hour.
  7. Repeat the rising-folding process one more time (for a total of 3 hours), folding it again after the last hour. Then, place the bucket or bowl in the refrigerator, and let the dough rest for 8-14 hours (up to 48)
  8. When you’re ready to make bread, turn the dough out onto a well-floured work surface, and shape it into a rough ball. Leave the dough seam-side up, cover it, and let it rest on a floured surface for 15 minutes.
  9. Next, shape the dough to fit the vessel in which you’ll bake it. A large boule (round) for a round baker or Dutch oven.
  10. Let the loaf warm to room temperature and rise; this should take about 2 1/2 to 3 hours. It won’t appear to rise upwards that much, but will relax and expand.
  11. Place Dutch Oven on the middle shelf and start preheating the oven to 500°F, for about an hour before you’re ready to bake.
  12. Just before baking, dust the loaf with a fine coat of flour and use a lame or a sharp knife to make one or several 1/2” deep slashes through its top surface.
  13. Cover the baker with its lid and place it in the oven. Reduce the oven temperature to 450°F and bake the bread for 45 minutes.
  14. Remove the cover of the baker and bake the bread for 10 to 15 minutes longer, until the bread is deep golden brown and crusty.
  15. Remove the bread from the oven and transfer it to a rack to cool completely.



Ready In:

12 hrs 30 min