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This beginner-friendly sourdough uses just a starter, water, flour, and salt in a relaxed no-knead method that skips kneading and complicated timing. It yields a crusty, hearty loaf with minimal hands-on work.
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In a large bowl, combine the starter and water.
Stir in the flour, and then add the salt.
Use a fork to mix everything together until it becomes stiff– then switch to your hands to bring the dough together in a rough ball (Remember: don’t overmix! This is supposed to be a no-knead-style wet dough.)
Keep the rough dough in the bowl, cover it, and let sit for 30 minutes.
After this resting time is complete, stretch and fold the dough a few times to form it into a ball. (See the video for a walk-through on how to do this.)
Cover the dough with a clean dish towel and let it rise in a warm place overnight or until doubled in size (or about 8 hours). I like to make the dough before bed and leave it in my turned-off oven (I leave the oven light on) to rise overnight.
The next morning (or after 8 hours), turn the dough out on your counter. Fold it over a couple of times to tighten it into a ball, then let sit for 15 minutes.
After this resting period is complete, gently shape the dough into a ball once more place into a well-floured proofing basket or a bowl lined with a well-floured dish towel. Remember: don’t add too much flour and do not knead the dough!
Cover and rise for 2-3 hours, or until doubled.
Preheat the oven to 450°F.
Sprinkle a thin layer of cornmeal in the bottom of a Dutch oven (optional, but this helps the bottom not to scorch).
Tip the loaf out of the proofing basket onto a sheet of parchment. Lower the parchment into the Dutch oven.
Place the lid on the pot and bake for 20 minutes.
Remove the lid and bake for an additional 30 minutes, or until the loaf is deeply browned and crispy on top. (For a less crusty finish, bake for the entire time with the lid on.)
Move to a cooling rack and allow the loaf to cool completely before slicing it.
Written automatically by CookOS, not by the creator.
Store cooled loaf in a paper bag at room temperature for up to 3 days, or freeze up to 1 month. Reheat wrapped in foil at 350°F for 15–20 minutes.
Dutch oven (for steaming during bake) · Proofing basket or mixing bowl lined with a floured towel
Written automatically by CookOS, not by the creator.
Yes, you need ½ cup of active sourdough starter. If you don't have one, you'll need to make it first, which takes about 5–7 days.
A Dutch oven traps steam during baking, which creates the crispy crust. Without it, you can bake directly on a baking stone or sheet, but the crust won't be as pronounced.
The dough should roughly double in volume during the overnight rise (about 8 hours). If your kitchen is cool, it may take longer; in a warm environment, it may be faster.
This recipe is designed for an overnight rise. You can try a shorter bulk fermentation in a warm spot, but timing will vary and the flavor will be less developed.
The recipe doesn't mention scoring, but you can score the top with a sharp knife or lame before placing the lid on for a more controlled ear and appearance.
