why make this recipe
Sourdough bread has a unique flavor and wonderful texture that many people love. The beauty of this Easy No-Knead Sourdough Bread recipe is that you don’t need to spend hours kneading the dough. Instead, you let time and nature do the work for you. This method is perfect for beginners and busy bakers alike! Plus, baking your own bread is so rewarding and fills your home with warmth and delicious smells.
how to make Easy No-Knead Sourdough Bread
Ingredients:
- 60g recently fed sourdough starter
- 5g teaspoon sea salt
- 320ml tepid filtered water (or boiled water)
- 500g strong white bread flour
- Rice flour (for dusting)
Directions:
- Prepare your starter: About 2 to 3 hours before you start making the bread, take your sourdough starter out of the fridge. Feed it with 40g of filtered water and 40g of strong white bread flour. Mix it well, cover it with cling film or a shower cap, and let it sit. After a few hours, the starter should be bubbly and frothy, ready to use.
- Mix the dough: Place a bowl on your kitchen scale and set the tare to zero. Add 60g of the prepared sourdough starter, then reset the tare. Next, add in the salt and tepid water. Reset the tare again and add in the 500g of strong white bread flour. Mix everything well with a spoon—it may look rough and lumpy, but that’s okay! Cover the bowl and let the dough rest for a while.
- Fold the dough: After one hour, uncover the dough and gently bring the edges toward the center about 15 to 20 times. You might find it helpful to rotate the bowl as you do this. After folding, cover it again and let it rest.
- Repeat folding: Continue to do the folding process two or three more times over the next several hours. The dough will start to feel smooth, elastic, and sticky. You can start this process in the afternoon and aim to have it ready by evening.
- Shape the dough: Once the dough has risen and feels smooth, prepare a banneton basket (22cm to 24cm in size) by dusting it with rice flour. Do one final set of folds with the dough and place it in the basket. Add a sprinkle of flour on top, cover it again, and let it prove overnight in a cool place.
- Bake your bread: On baking day, preheat the oven to 230°C (220°C Fan) or 450°F. Line a large cast iron casserole dish or Dutch oven with baking paper. When ready, invert the dough into the pot and score the top with a razor blade. Place the lid on and bake it for about 50 minutes until it’s golden brown. For a darker crust, you can remove the lid and bake for an additional 5 to 10 minutes.
- Cool and store: Carefully take the bread out and let it cool on a wire rack for an hour before slicing. It’s best to store it in the cool pot to keep it fresh.
how to serve Easy No-Knead Sourdough Bread
You can enjoy this bread warm with a pat of butter, or slice it for sandwiches. It’s perfect for dipping into soups or spreading with your favorite preserves. The possibilities are endless!
how to store Easy No-Knead Sourdough Bread
To keep the bread fresh, store it in a cool, dark place, ideally in a breadbox or wrapped in a clean tea towel. If you want to keep it for longer, you can slice it and freeze the pieces. Just make sure to wrap them well to prevent freezer burn.
tips to make Easy No-Knead Sourdough Bread
- Always feed your sourdough starter ahead of time, ensuring it’s bubbly and active before using it.
- Use a kitchen scale for precise measurements, which helps guarantee great results.
- Don’t rush the fermentation process; time allows the flavors to develop beautifully.
- Experiment with different types of flour for a varied taste and texture.
variation
You can add ingredients like herbs, cheese, or nuts to the dough for variations. Dried fruits, like cranberries or olives, can bring a unique flavor twist to your sourdough bread.
FAQs
Q: Can I use regular active dry yeast instead of sourdough starter?
A: Yes, you can use active dry yeast if you don’t have a sourdough starter. However, it will change the flavor and texture of the bread.
Q: How do I know if my sourdough starter is ready to use?
A: Your starter should be bubbly, frothy, and have doubled in size after feeding. It may also have a pleasant sour smell.
Q: What if my bread doesn’t rise?
A: If your bread doesn’t rise, it could be because the starter wasn’t active enough. Make sure to feed it well and give it time to ferment before starting your bread.
Easy No-Knead Sourdough Bread
Ingredients
Method
- About 2 to 3 hours before you start making the bread, take your sourdough starter out of the fridge, feed it with 40g of filtered water and 40g of strong white bread flour, mix it well, cover it, and let it sit.
- In a bowl on your kitchen scale, add 60g of the prepared sourdough starter, reset the tare, then add in the salt and tepid water. Reset the tare once more and add in the 500g of strong white bread flour. Mix well with a spoon and cover the bowl.
- After one hour, uncover the dough and gently bring the edges toward the center 15 to 20 times. Cover it again and let it rest.
- Continue the folding process two or three more times over the next several hours until the dough feels smooth and elastic.
- Prepare a banneton basket by dusting it with rice flour. Do one final fold of the dough and place it in the basket, sprinkle flour on top, cover it, and let it prove overnight in a cool place.
- On baking day, preheat the oven to 230°C (220°C Fan) or 450°F. Line a large cast iron casserole dish with baking paper, invert the dough into the pot, score the top, place the lid on, and bake for about 50 minutes until it's golden brown.
- Carefully take the bread out and let it cool on a wire rack for an hour before slicing.