Introduction

This easiest ever sourdough bread is a no-knead recipe that delivers a crisp crust and tender crumb with minimal effort. Using a simple starter build and slow fermentation, you’ll enjoy bakery-quality bread at home without the fuss.

A round loaf of bread with a golden-brown crust sits in a white baking dish lined with crumpled parchment paper. The bread has a crispy texture on top and a dusting of white flour over the surface. There is a deep, oval-shaped score down the middle revealing a soft, lighter inside. The white baking dish contrasts with the wooden table it rests on, creating a warm and rustic feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

25 grams mature starter (for starter build)
75 grams unbleached bread flour or all-purpose flour (for starter build)
75 grams water, 90℉ (for starter build)
100 grams ripe starter (about a heaping ⅓ cup)
300 grams filtered water, 90℉ (1¼ cups + 1 tablespoon)
500 grams white bread flour or unbleached all-purpose flour (3½ cups + ½ teaspoon)
10 grams sea salt (2⅛ teaspoons)

Instructions

Step 1: The evening before baking, mix 25 grams mature starter with 75 grams flour and 75 grams warm water (90℉) in a clean jar. Stir until no dry flour remains. Cover loosely with plastic wrap and let rest at room temperature for 8 to 12 hours until doubled and bubbly.
Step 2: The next morning, combine 100 grams ripe starter with 300 grams warm water in a large bowl. Stir until fully dispersed.
Step 3: Add 500 grams bread flour and 10 grams sea salt. Mix until a shaggy dough forms, then use your hands to shape it into a sticky ball. The dough will be sticky and rough—that’s perfect!
Step 4: Cover the bowl with plastic wrap and place it inside the oven with just the light on. Let the dough rise for 5 to 6 hours until puffed and doubled. A gentle poke should leave an indent that slowly fills back in.
Step 5: Lightly flour your counter. Turn the dough out smooth side down. Fold the dough from the top, bottom, left, and right edges toward the center, pinching to seal. Repeat folds once more, then flip the dough seam-side down and cup your hands to rotate and tighten it into a smooth, taut ball.
Step 6: Flour a bread basket well. Place the dough seam-side up in the basket, dust lightly with flour, and cover with plastic wrap. Return the basket to the oven with the light on and rise for 2 to 3 hours until doubled and airy.
Step 7: Remove the dough from the oven. Preheat your oven to 450°F (230°C). Line a counter with parchment paper and gently turn the dough out seam-side down onto it. Score the top lengthwise about ½ inch deep with a sharp knife or lame.
Step 8: Using the parchment paper, lift the dough into a Dutch oven. Cover with the lid and reduce oven temperature to 425°F (220°C). Bake covered for 40 minutes.
Step 9: Remove the lid and bake for another 5 to 10 minutes until the crust is dark golden and sounds hollow when tapped.
Step 10: Carefully remove the bread using the parchment paper and place on a cooling rack. Let cool completely for at least 2 hours before slicing—the internal temperature should reach 190-205°F. The crust will be crisp and the inside fully set.

Tips & Variations

If your oven light heats the dough too much, crack the door slightly or turn off the light after the first hour to avoid over-fermentation.
Try swapping half the white flour for whole wheat for a nuttier flavor and denser crumb.
Use a bread lame or very sharp knife for clean scoring to help the bread expand evenly during baking.
For extra steam, place a pan of water on a lower rack during the first 20 minutes of baking if not using a Dutch oven.

Storage

Store the cooled bread at room temperature in a paper bag or bread box for up to 3 days. For longer storage, slice and freeze in an airtight bag for up to 3 months. Reheat slices in a toaster or oven for best texture. Avoid refrigerating as it can dry out the bread.

How to Serve

A round loaf of bread with a thick, golden brown crust and a darker caramelized split down the center sits in a white bowl lined with crinkled light brown parchment paper. The bread’s surface shows a dusting of white flour, giving it a rustic look. The bowl rests on a white marbled surface with subtle grey veining, enhancing the warm tones of the bread and parchment inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of starter for this recipe?

Yes, any active sourdough starter will work as long as it’s bubbly and ripe. Just follow the starter build step to refresh it before mixing your dough.

What if my dough doesn’t double during rising?

Rising time can vary based on kitchen temperature and starter strength. If it hasn’t doubled but looks puffy and springs back slowly when poked, it’s likely ready. You can give it more time, or move to folding and final proofing if the dough shows good activity.