This easy no knead sourdough bread recipe is a great recipe to make fresh baked bread at home! Your family will love this easy sourdough bread and if you have never made bread before, this sourdough bread recipe will make you feel like a pro!
Easy No Knead Sourdough Bread Recipe
This easy no knead sourdough bread recipe is everyone’s favorite and the recipe isn’t complex. Don’t let making the homemade sourdough starter scare you off.
We shared my recipe for simple Sourdough Starter. If you are ready to bake bread, I wanted to share a simple, beginner’s recipe for No-Knead Sourdough Bread that my friend Patti from Alderman Farms has in her new Easy Sourdough Start to Finish e-cookbook. It hasn’t failed me yet!
It’s flexible and easy, but most importantly it works! It doesn’t require a lot of hands-on time- but enough so that you know it’s delicious homemade sourdough bread.
Why I love this recipe: You can make it to fit your schedule. If you’re in a hurry just add yeast and it will rise in just an hour. If you don’t want to use yeast you can let it rise overnight to bake in the morning, make it up to rise all day to bake for dinner or whatever works best for you. I have let my dough sit for longer than twelve hours and it turned out fine!
WOW! This dough is sticky! The dough is going to be wet… that’s ok! Resist the urge to add more flour and keep kneading until the dough is tacky, but not sticky.
No Knead Sourdough Bread Recipe
Ingredients
1 1/4 cup warm water
1/2 cup starter
1 tsp. sugar or honey
1 1/2 tsp. salt
1 tsp. yeast (optional)
1 Tbsp. of oil (any kind of oil; coconut, olive, veg, or butter)
about 3 cups all purpose or bread flour
Instructions
- Mix warm water, starter, sugar or honey, salt, yeast, and oil.
- Mix in one cup of flour at a time. This will be a sticky dough.
- Leave dough in the bowl, cover and let rise until doubled.
- After it has risen you can cover the dough and put it in the refrigerator to use later. It will keep about a week in the refrigerator.
- Grease baking pan or line with parchment paper.
- Sprinkle a little flour on the surface and sides of the dough and push your hands between the dough and the bowl to release the dough from the bowl without deflating the dough. This can also be done with a cake spatula.
- Try to move it gently to the pan it will bake in.
- If deflated let rise until doubled again.
- Brush with melted butter and score the top with the sharp knife if you want that look.
- If you like the flour top look don’t brush with butter.
- Bake at 350° for 30-40 minutes, until golden brown.
Easy Sourdough Start to Finish!
Click here to get the Easy Sourdough Start to Finish Cookbook, with tasty step by step sourdough recipes you can use to make lots of delicious treats like a pro!
I follow all directions but place it in a loaf pan like I regulary bake all breads. Comes out perfect.
Question please, once dough has doubled and you want to refrigerate for later in the week, do you punch dough down and then refrigerate?? I have only made this same day and would like it to develop/age at least 24-36 hours. Thank you in advance for any help you can give.
No don’t punch it down. Just cover and put in the fridge and it will keep in there for about a week.
May I use a Dutch oven? Also, may I substitute some rye flour?
I really don’t know. You could try it and see. If you use part rye flour that will change the texture of the bread so once again you will have to just experiment and see.
I just made this and everyone loved it! I used olive oil and didn’t use any yeast. I did use bread flour. It was so tasty!
I’m sorry for my lack of experience but
1. What/how to make “starter”?
2. Does this come in a gluten-free version?
THANKS! AND BTW: I sincerely enjoy your content.
No problem Shylo it is highlighted at the top of the instructions or you can click on the link here Sourdough starter and we don’t have a gluten free one here on the website
How do you make the starter?
It is highlighted at the beginning of the instructions at the top or you can click here Sourdough starter
About how long is the typical rise? thank you
Here is what it says at the top of a recipe.
Why I love this recipe: You can make it to fit your schedule. If you’re in a hurry just add yeast and it will rise in just an hour. If you don’t want to use yeast you can let it rise overnight to bake in the morning, make it up to rise all day to bake for dinner or whatever works best for you. I have let my dough sit for longer than twelve hours and it turned out fine!
I’m new to making sourdough bread. So I used the quick rise method with yeast. It didn’t rise so I waited overnight, still nothing. Any ideas why?
There could be several things Cindy. You really can’t change or substitute things in bread recipes too well because they can really make a difference in how it comes out. You used all yeast instead of the starter so more often then not when you use yeast in bread you need to knead it. The yeast could have been old so you need to proof it to make sure it still works and you do that by putting it in a quarter cup of water that is 105 to 115 F temp- if it doesn’t foam up then it is dead. Also you need to put it covered in a warm place for approximately the time it says for it to rise. Usually overnight is way too long for it to sit out in most recipes. These are just a couple of ideas of what could have gone wrong.