No Knead Sourdough Bread for Beginners

5 from 1 vote

No Knead Sourdough Bread for Beginners

No-knead sourdough bread is an easy bread recipe to try for beginners, whether it’s your first time baking or, like me just love bread coming out of the oven.

Prep Time4 20

Cook Time35

Course: Bread

Cuisine: American

Servings:

Calories: 299kcal

Author: Lizzy Cascalheira

Ingredients

WITH SOURDOUGH DISCARD

First Mix

½ cup sourdough discard
2 teaspoons instant yeast
1 cup warm water
2 cups bread flour

Second Mix

1 ½ cups bread flour

Third Mix

½ cup warm water
2 teaspoons salt

WITHOUT SOURDOUGH - YEAST

First Mix

½ tablespoon instant yeast
1 cup warm water
3 cups bread flour

Second Mix

1 cup all-purpose flour

Third Mix

¾ cup warm water
2 teaspoons salt

Instructions

Mix the Dough

First Mix - In a large mixing bowl, combine everything from the First Mix with a wooden spoon or dough whisk until a very wet dough forms. It will be a little sticky—don’t worry, that’s normal!
Second Mix - Add the ingredients and continue to mix. I do this by the sink so I can wet my hands, which is an easy way for me to handle the dough while mixing.
Let the dough rest for about 10 minutes, and add salt with a little water, then squeeze it into the dough and continue to mix. Now cover the dough and let it rest for 10 minutes,

Fold Dough

1st Fold - Stretch the dough out and fold it over as you rotate the bowl to do it 4 times. Then cover, rest for 15 minutes. 2nd Fold - Repeat. 3rd Fold- Repeat

First Rise

Cover with plastic wrap or a kitchen towel and let the bulk fermentation begin. Leave it at room temperature for 1-2 hours.

Shape the Dough

Flour your work surface lightly. Use wet hands, a bench scraper, or a dough scraper to gently turn out the dough. Try not to play with it too much so it doesn't lose it's bubbles.
Let it rest for 10-15 minutes, then shape it tightly into a round or oblong shape. Place it seam side down on parchment paper. Watch the video if you need more visuals.

Second Rise

Cover again and allow for a second rise, which is about 1-2 hours, depending on your kitchen temperature.

Preheat & Bake

About 45 minutes before baking, place your Dutch oven (or other baking vessel) in the oven and preheat to 400°F (232°C).
Once your risen dough is ready, carefully lift it (using the parchment) into the hot Dutch oven. Score the top of the dough with a razor blade or sharp knife. Add about 3 tablespoons of water on the side of the parchment paper to the bottom. Move your oven rack so the Dutch oven fits evenly in the center of the oven.
Bake covered for 20 minutes, then uncover and bake for an additional 15-20 minutes, or until deep golden brown.

Cool & Enjoy

Remove the loaf to a cooling rack and let it rest for at least an hour. Slicing too early traps steam and can gum up the crumb. You’ll be rewarded with a beautiful sourdough loaf that’s crusty on the outside, and soft inside.

Notes

For best results, heat the Dutch oven first for at least an hour
Store leftover bread in a plastic bag or wrap it in foil.
Want to add more whole grains? Swap in more whole wheat flour or rye next time.
Try baking half of the dough if your Dutch oven is small, or bake the other half in a loaf pan.

Nutrition