Easy Sourdough Bread for Beginners (No knead, No Stretch)

Half sliced easy no knead sourdough bread to show the middle crumb.

5 from 1 vote

Easy Sourdough Bread for Beginners (No knead, No Stretch)

Here is an incredibly simple bread recipe if you have a super busy schedule: easy no-knead sourdough bread! It is SO easy and fast to make the dough, with no kneading or stretching required, and the result is a soft bread that has an ultra-chewy bite and a tender crust. This is a basic recipe for an amazing everyday homemade sourdough bread, perfect for the beginner!

Prep Time1

Cook Time30

Fermentation time17

Total Time18 30

Course: Breakfast

Cuisine: American

Keyword: sourdough bread

Servings: slices

Calories: 190kcal

Author: Jessica Laroche

Ingredients

100 g sourdough starter 100% hydration
325 g water
500 g bread flour
10 salt

Instructions

In a large bowl, add the flour and water, then mix well. Let the mixture rest for 30-60 minutes (this is called autolyse).
Then, add the sourdough starter and salt, and mix well. It is easier to mix using your hands at this point, and keep mixing until shaggy but uniform, about 5-10 minutes.
Cover well and let the dough ferment for 5-8 hours or until the dough is puffy, wiggles when you move the bowl and has nicely risen (although not necessarily doubled).
Transfer the dough over a lightly floured surface and preshape into a ball (I like to grab the edges and bring them back over the center of the dough, then flip so the seam side is on the counter). Cover and let it rest for 20-30 minutes.
To shape the dough into a boule: flip the dough so the seam side is back up, stretch the dough to roughly shape a square, fold the top part and both sides over the center of the square and then grab the top part to roll it toward you until the seam side is on the counter (watch the quick video below!). Use both hands to help shape it into a boule. Strengthen the surface by grabbing the boule and dragging it on the counter towards you a few times.
Transfer the dough to a floured proofing basket, cover and transfer to the fridge. Do a final cold proof overnight (7-12 hours).
At least 30-60 minutes before you want to bake the bread: transfer the Dutch oven to your oven and preheat to 450ºF. When ready to bake the bread: take the proofed dough out of the fridge, flip over a large piece of parchment paper and grab the edges of the paper to transfer over the preheated Dutch oven.
Bake covered for 30 minutes. Then, remove the cover and bake for 5-7 extra minutes or until golden brown.
Let the bread completely cool down before slicing.

Video

Notes

This is a no-knead and no-stretch easy sourdough bread, so an autolyse step (resting time of flour + water mix) allows the flour to be well-hydrated before incorporating the starter and salt. Also, make sure to mix for long enough the dough before starting the fermentation to ensure the ingredients are well combined.
Temperature affects fermentation time: warmer = shorter vs colder = longer fermentation time. This is something you can play with depending on your schedule. In my case, I did a fermentation time of about 5.5 hours.
Signs that tell you the dough is done fermenting: puffy, wiggles when moving the bowl, dome shape over the dough, maybe a few large bubbles over and the dough has risen (although not necessarily doubled).
I did not score this dough to make it easier for the beginner and also, it gives a beautiful rustic look to the loaf.
This open-bake method guide will show how you can bake your sourdough bread without a Dutch oven.
To keep your sourdough bread fresh for longer, I recommend simply keeping the loaf flipped over your cutting board with the sliced part down. For longer storage, you can pre-slice the loaf and freeze it.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition