Easy No-Knead Sourdough Bread

Ingredients

• 767 gmedium-protein bread flour (or plain flour)
• 85 gwholemeal flour
• 580 gwater
• 15 gsea salt
• 153 gripe sourdough starter (100% hydration)
• Optional, to tastecoarse wheat bran, rolled oats or sesame seeds, for topping

Instructions

1. 1

   Start the autolyse

   At 9:00 a.m., combine the bread flour, wholemeal flour, 537 g of the water and the sourdough starter in a large bowl. Mix with wet hands until no dry flour remains, cover and leave for 30 minutes.

2. 2

   Mix in salt

   At 9:30 a.m., scatter the salt over the dough and pour over the remaining 43 g of water to help it dissolve. Mix by hand until the salt is incorporated and the dough forms one mass, then transfer it to a bulk-fermentation container and cover.

3. 3

   Fold the dough

   From 9:45 a.m. to 1:15 p.m., ferment at a warm room temperature of about 23–24°C (74–76°F), for roughly 3½ hours. Give the dough four sets of stretches and folds: at 10:00 a.m., 10:15 a.m., 10:45 a.m. and 11:15 a.m. Make the first three sets vigorous and the last gentle, then cover and leave the dough to finish fermenting.

4. 4

   Divide and rest

   At 1:15 p.m., gently turn the dough out of its container and divide it into two pieces. With wet hands, shape each piece into a loose round and leave uncovered for 30 minutes.

5. 5

   Shape the loaves

   At 1:45 p.m., shape each piece into a round boule and place it in a proofing basket.

6. 6

   Proof overnight

   At 2:00 p.m., cover the baskets with reusable plastic and seal them. Refrigerate both loaves to proof overnight, until 9:00 a.m. the next day.

7. 7

   Preheat the oven

   At 9:00 a.m. the next day, preheat the oven to 230°C (450°F) with a baking surface or a combo cooker or Dutch oven inside.

What is no-knead sourdough bread?

Sourdough bread relies on a fermented starter to leaven the dough, and its roots lie in old methods of breadmaking that predate commercial baker’s yeast. This version makes two loaves using a long fermentation instead of kneading.

The blend of bread flour and wholemeal flour brings structure and a fuller flavour. A series of folds helps the dough develop strength while keeping the process largely hands-off.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1570 calories, 56g protein, 333g carbs, 8g fat.

The flour supplies most of the carbohydrates, with smaller contributions from the flour in the starter; the starter and flours also provide most of the protein. Fat is naturally low, while the salt contributes the bulk of the sodium. For a more balanced plate, serve a slice with a protein-rich topping and vegetables or salad.

Choosing the flour and starter

Bread flour: medium-protein bread flour gives the dough strength, while plain flour is offered as an alternative. The wholemeal flour adds a more substantial, wheaty note.

Starter: use ripe starter at 100% hydration, meaning it contains equal weights of flour and water. Its readiness and activity affect how quickly the dough ferments.

Why the first rest matters

Autolyse: mixing the flours with most of the water and starter, then resting the dough for 30 minutes, gives the flour time to absorb moisture before the salt is added. Mix until no dry patches remain so the rest begins evenly.

Salt water: the recipe reserves 43 g of water for mixing with the salt. Work it into the dough until the salt is distributed and the dough comes together as one mass.

Building strength with folds

Early folds: the first three sets are vigorous, spaced at 15, 15 and then 30 minutes. These folds help organise the dough without conventional kneading.

Final fold: make the fourth set gentle, then leave the covered dough undisturbed for the rest of bulk fermentation. The stated schedule assumes a warm room of about 23–24°C.

Shaping and cold proofing

Preshape: divide the dough gently and form two loose rounds with wet hands. The 30-minute uncovered rest gives the dough a pause before its final shaping.

Overnight rest: shape each piece into a boule and place it in a proofing basket. Cover and seal the baskets before refrigerating them from 2:00 p.m. until 9:00 a.m. the next day.

Topping and serving

Optional coating: coarse wheat bran, rolled oats or sesame seeds can be used as a topping. The recipe lists these as optional and does not specify a quantity.

Serving: once baked and cooled, the loaves work well alongside soup or a salad, or simply with butter or a savoury spread. The supplied method ends at oven preheating, so it does not give a baking time or finishing instructions.

Recipe notes & tips

• Use wet hands for mixing and preshaping to make the sticky dough easier to handle.
• Keep the four fold times in order: 10:00 a.m., 10:15 a.m., 10:45 a.m. and 11:15 a.m.
• Use a covered container for bulk fermentation so the dough does not dry out.
• Seal the covered proofing baskets before putting them in the fridge.
• Preheat the baking surface or covered cooker along with the oven, as the method specifies.

Variations

• Oat topping: use rolled oats as the optional topping.
• Sesame topping: choose sesame seeds for a nutty finish.
• Bran topping: use coarse wheat bran for a rustic coating.
• Plain flour: use plain flour instead of the medium-protein bread flour, as the recipe allows.

Common mistakes to avoid

• Adding all the water at once: reserve 43 g for dissolving the salt, as the method directs.
• Skipping the folds: set reminders for all four sessions so the dough gets the stated sequence.
• Handling the dough with dry hands: wet them before mixing and preshaping to reduce sticking.
• Shaping before the rest: allow the preshaped rounds their full 30-minute uncovered rest.
• Leaving baskets uncovered: seal them with reusable plastic before refrigerating overnight.

How to store

Once baked and completely cooled, keep the bread wrapped or in a bread bag at room temperature for about 2–3 days. For longer storage, freeze sliced bread in a sealed bag and warm slices from frozen or after thawing.

Frequently asked questions