Beginner’s No-Knead Sourdough

The perfect gateway loaf for first-timers — no kneading, no folding, no stress. Just great bread, naturally leavened.

At a Glance

• Loaf Style: Rustic round boule

• Skill Level: Absolute beginner

• Total Time: ~20–24 hours (includes overnight bulk)

• Prep Time: ~10 minutes

• Yield: 1 medium boule (~750g)

• Hydration: 75%

• Bake Temp: 450°F / 230°C

• Baking Vessel: Cast iron Dutch oven

Ingredients

• 100g active sourdough starter (fed and bubbly)

• 375g bread flour

• 275g water

• 8g fine sea salt

• Optional: rice flour for dusting

Instructions

Mix the Dough
1. In a large mixing bowl, combine the sourdough starter and water. Stir to dissolve.
2. Add flour and salt. Mix with your hands or a spatula until no dry bits remain. The dough will be shaggy and sticky — that’s perfect.
3. Cover the bowl with a lid or reusable wrap and let rest at room temperature for 12–14 hours (typically overnight), until the dough has visibly doubled and is bubbly on the surface.

Shape the Loaf
4. Lightly flour a work surface and your hands. Gently turn out the dough and fold the edges over toward the center to form a loose ball.
5. Flip the dough seam-side down and use your hands to gently round it into a boule.
6. Transfer to a sheet of parchment paper. Let rest uncovered for 30–45 minutes while the oven preheats.

Preheat the Oven
7. Place a covered Dutch oven into the oven and preheat to 450°F / 230°C.

Score and Bake
8. Lightly dust the dough with flour and score the top with a sharp knife or lame.
9. Using the parchment as a sling, carefully lower the dough into the hot Dutch oven. Cover and bake for 25 minutes.
10. Remove the lid and bake uncovered for an additional 20–25 minutes, or until the crust is deep golden brown.

Cool and Slice
11. Remove the loaf and let it cool on a wire rack for at least 1 hour before slicing.

Visual Cues

• The crust should be golden and crisp, with a rustic bloom from the score.

• Interior should be moist, slightly chewy, and airy with small-to-medium holes.

• The loaf should feel light for its size and sound hollow when tapped underneath.

Why This Works

By extending fermentation time and skipping hands-on techniques like kneading and stretching, this recipe builds gluten and depth of flavor slowly and naturally. It lowers the barrier to entry for first-time bakers without sacrificing the signature tang and crust of true sourdough.