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No-Knead Sourdough

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  • Author: Katherine Sacks
  • Yield: 1 large loaf 1x


This no-knead bread is easy to throw together the night before and quickly bake for in the morning for a warm slice of bread. Adapted from Stone Soup


  • 325 grams bread flour
  • 200 grams sourdough starter
  • 200 grams water
  • 1 teaspoon fine salt


  1. In a large bowl, combine the flour, starter, water, and salt. Cover the bowl with plastic wrap and let rest for 12 hours. This recipe works well if you prepare the dough in the evening and rest it overnight, planning to bake the following morning.
  2. After the resting period, turn out the dough on a heavily floured work surface. Lightly flour dough and gently fold a few times, dusting with flour as the dough will be quite sticky. Avoid adding too much flour, but add enough to make the dough pliable. Gently form a round loaf, or divide the dough in half and form two loaves.
  3. Place the loaf on a well floured section of the work surface, dust lightly with flour, and cover with the bowl.
  4. Place a large oven proof dish with a lid in the oven. Preheat the oven on the highest setting for at least 30 minutes.
  5. When the oven has preheated, carefully remove the pan from the oven and remove the lid. Sprinkle bottom of pan lightly with flour and carefully place the loaf into the pan. Cover the pan and return to the oven. Bake for 30 minutes, then remove the lid and reduce heat to 200°C. Continue to bake for 15 to 20 minutes, until the loaf is a dark brown color.
  6. Remove loaf from oven and cool on a wire rack for at least 30 minutes.
  • Category: Bread
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