No Knead Sourdough Bread

ByNatalya Syanova
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This is a new discovery for me. No knead sourdough bread saves so much time and effort! Process is super easy and smooth. See below.

Ingredients

Sourdough Starter 

Dough

Directions 

Starter

  • 9 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 8-10 hours until starter reaches its peak (at least triples in volume).
  • Learn how to make starter from scratch here.

Dough

  • 8 am mix all water with sourdough starter and salt add flour, mix everything with spoon (just to keep your hands clean:) cover with plastic, let it rest 1 hour for autolyse.
  • During the autolyse process, flour absorbs water, becoming fully hydrated. This activates gluten development.
  • Keep the dough in a warm place in your kitchen at 74-78F.
  • 9 am 1st stretch and fold or coil fold, dough will look lumpy, but very obedient and not sticky. With each fold the dough will become more elastic and smooth. Round the dough, cover and let rest for 30 min at 74-78F.
  • 9.30 am 2nd stretch and fold or coil fold, round, cover, let it rest for 1 hour at 74-78F.
  • 10.30 am 3rd stretch and fold or coil fold, cover, let it rest 1 hour at 74-78F.
  • 11.30 am 4th stretch and fold or coil fold, cover and let it proof untouched for 1 hour.

Note: If the dough isn’t proofed enough (didn’t rise 50% or more), perform the 5th stretch and fold or coil fold, and let it rest for 1 extra hour untouched.

Preshaping sourdough 

  • 12.30 pm Transfer the dough on to a work surface and dust its top with flour. Flip the dough over so the floured sides face down.
  • Fold the dough onto itself so the flour on the surface remains entirely on the outside of the loaf. This will become the crust.
  • Place the dough round on a work surface and let it rest for 30 minutes uncovered.

Shaping sourdough 

  • 1 pm Dust the dough with whole wheat flour. Use a dough scraper to flip it over on to a work surface so the floured sides face down.
  • Starting at the side closest to you, pull the right 2 corners of the dough to the left, then fold them up into half of the dough. Repeat this action on the left side too.
  • Finally, roll the dough. Shape it into a smooth, taut roll.
  • Transfer the roll, seam side up, to a prepared proofing basket (loaf pan with kitchen towel)
  • Cover it with plastic and return the dough to the 80F (27C) environment for 15 minutes.
  • Then transfer the dough to rise for 14-24 hours in the refrigerator.

Baking

Next morning

  • Preheat your oven to 500 F, place a cast iron pan with the lid inside for 45 min -1 hour.
  • Remove the dough from the fridge. 
  • Flip it over on a parchment paper, score it with a sharp knife or a scoring lame. 
  • Transfer on to the hot cast iron pan, cover with the lid (to create steam for a beautiful and crusty crumb).
  • Bake at 500F for 15 min with lid on.
  • Remove the lid, lower the temperature to 450F. 
  • Bake for 20 more minutes until golden brown.
Sourdough loaf

Let it cool for 2 hours and enjoy.

No Knead Sourdough

No-Knead Sourdough Bread

1225kcal
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Prep 30 minutes
Cook 35 minutes
Total 20 hours 20 minutes
Based on the straightforward technique from Natasha’s Baking, this No-Knead Sourdough Bread saves massive amounts of time and physical effort. By allowing a high-hydration dough to rest through an automated autolyse and a series of gentle folds, you completely bypass mechanical kneading while still securing a beautifully open, airy interior crumb and a proud, blistered artisan ear.
Cuisine Sourdough

Ingredients

The Multipurpose Sourdough Starter Levain (Night Before)
  • 5 g Sourdough starter culture
  • 35 g Water
  • 30 g All-purpose flour or bread flour
  • 5 g Rye flour
The No-Knead Main Dough
  • 270 g Bread flour (90%)
  • 30 g Stone-ground whole wheat flour (10%)
  • 228 g Water (76% Hydration)
  • 60 g Active sourdough starter levain (20% – From the stage above)
  • 6 g Salt (2%)

Equipment

  • Large Mixing Bowl (A large spoon handles all the mixing to keep your hands completely clean)
  • Proofing Basket (Banneton) or a loaf pan lined with a clean kitchen towel
  • Cast Iron Pan with Lid (Or a heavy Dutch oven)
  • Sharp Scoring Lame or razor blade
  • Parchment Paper
  • Kitchen Scale

Method

Night Before – Starter Initialization
  1. 9:00 PM: In a small glass jar, add your 5g of starter culture to 35g of water and whisk together cleanly. Stir in 30g of all-purpose flour and 5g of rye flour.
  2. Mix thoroughly, cover loosely, and let it sit at room temperature 74–78°F (23–26°C) overnight for 8 to 10 hours until the starter reaches its peak and at least triples in volume.
Day 2 – The Same-Stage Autolyse & Low-Impact Folds
  1. 8:00 AM – The Hydration Autolyse: In a large mixing bowl, combine all 228g of water with 60g of your active overnight starter peak and 6g of salt, whisking briefly. Dump the 270g of bread flour and 30g of stone-ground whole wheat flour directly into the liquids. Mix everything thoroughly with a spoon just until the dry spots disappear. Cover with plastic wrap and let rest in a warm spot 74–78°F (23–26°C) for 1 full hour.
  2. 9:00 AM: Perform your 1st stretch and fold (or coil fold). Wet your hands slightly with water, lift the dough from the center, and let the loose edges tuck underneath the mass to lock in tension. The dough will look slightly lumpy but will handle beautifully. Cover and let rest for 30 minutes.
  3. 9:30 AM: Perform your 2nd stretch and fold. The structure will look noticeably smoother. Cover and let rest for 1 hour.
  4. 10:30 AM: Perform your 3rd stretch and fold. Cover and let rest for 1 hour.
  5. 11:30 AM: Perform your 4th stretch and fold. Cover the container and let the dough proof completely untouched for 1 hour. The Guardrail Volume Check: If your kitchen runs cool and the dough hasn’t expanded by at least 50% or more, execute a 5th stretch-and-fold round and give it 1 extra hour of untouched rest.
Preshaping, Tension Rolling, and Cold Retard
  1. 12:30 PM – Preshaping: Gently tip the expanded dough out onto your work surface and dust the top lightly with flour. Flip the mass over so the floured side faces directly down.
  2. Fold the outer edges of the dough cleanly onto itself so that the raw flour coating remains entirely on the outside of the loaf (this ensures a beautiful, crispy crust). Round the dough into a loose ball and let it rest on your counter completely uncovered for 30 minutes to relax the gluten.
  3. 1:00 PM – Final Shaping: Dust the top of the resting dough round with a light layer of whole wheat flour. Use a dough scraper to flip it over onto your counter so the floured side faces down.
  4. Starting at the edge closest to you, pull the two right corners of the dough outward and fold them up into the center. Repeat this exact matching movement across the left side.
  5. Roll the dough down tightly away from you, shaping it into a perfectly smooth, taut roll.
  6. Transfer the shaped roll seam-side up into your well-floured proofing basket. Cover with plastic wrap and return the basket to a warm 80°F (27°C) spot for exactly 15 minutes to stabilize.
  7. Slide the basket directly into your refrigerator to rise slowly for 14 to 24 hours of cold fermentation retard.
Day 3 – Blazing Cast Iron Bake
  1. Next Morning: Preheat your oven to 500°F (260°C). Place your cast iron pan and lid onto the middle rack to heat up thoroughly for 45 minutes to 1 hour.
  2. Remove the cold dough basket from the fridge. Flip it over gently onto a sheet of parchment paper and score the smooth surface with one clean, long, deep cut using a sharp lame or razor blade.
  3. Transfer the dough carefully onto the smoking hot cast iron pan base, drop the heavy lid down tightly to lock in the steam, and bake at 500°F (260°C) with the lid on for exactly 15 minutes.
  4. Carefully lift the hot lid off to expose the loaf, lower the oven temperature to 450°F (232°C), and continue baking bare for an additional 20 minutes until the crust turns an incredibly deep golden brown. Let cool on a wire rack for 2 full hours before slicing!

Nutrition

Calories1225kcalCarbohydrates245gProtein44gFat6gSaturated Fat1gPolyunsaturated Fat3gMonounsaturated Fat1gCholesterol9mgSodium442mgPotassium517mgFiber11gSugar1gVitamin A17IUVitamin C0.2mgCalcium74mgIron5mg

Notes

  • Why the Single-Stage Mix Works Flawlessly: Unlike traditional artisan formulas that require you to hold back your salt until after a tedious autolyse stage, this specialized no-knead technique incorporates the water, starter, salt, and flour all together in step 3. The 1-hour automated hydration rest that follows allows the flour particles to absorb water seamlessly, perfectly activating gluten development without any mechanical kneading required.
  • Managing Fast Summer Fermentation Ratios: Keep a close eye on your dough volume during steps 4 through 7 if baking in a hot kitchen. High room temperatures accelerate wild yeast activity dramatically, which can lead to overproofing and a sticky, unmanageable structure. If your kitchen hits 80°F or above, compress your bulk rest windows slightly or begin your preshaping steps right when the dough hits a clean 40% volume rise.
  • Why the 40°F Fridge Calibration is Non-Negotiable: To secure that proud, tall oven spring and a gorgeous artisan ear, verify that your home refrigerator sits at a stable 40°F (4°C) or colder. If your fridge runs warmer (around 48°F), the sourdough yeasts will continue fermenting too aggressively overnight, overproofing the core starches and causing the loaf to pancake flat on the hot iron.
  • Achieving a Softer Everyday Crust Profile: Baking bare at 450°F creates a beautifully thick, rustic, and extra-crunchy bakery crust. If you prefer a thinner, softer skin that is easier to slice for children’s school sandwiches, simply omit the open-air baking step—keep the heavy cast iron lid locked down throughout the entire baking process, or look into an enriched sandwich bread recipe on the site.

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56 Comments

    1. Thank you for the recipe and guideline.Excellent outcome, I finally mastered the sourdough, amazing aeration, beautiful crust, good sourness…just perfect!

      Reply

  3. Are you adding the salt to sourdough starter before the flour? I always thought salt should be mixed with flour first or added on top of the flour, so salt isn’t directly on starter. I prefer to use a danish dough whisk to mix my dough over my hands, mixer or spoon. I wish I could get the ear like your bread, I just haven’t got the big oven spring yet.

    Reply

    1. I’m adding salt and starter and flour snd water all together.
      It works fir this particular bread. 💖

      Reply

      1. Hi Natalya, thanks for the recipe. Would you advise why in some cases (like here) salt can be added with flour and water, whereas in other sourdough recipes it is recommended not to add salt during autolise stage?

      1. Наталья , здравствуйте ,,Рождеством вас !!всего самого доброго!спасибо вам за ваши знания , все пеку по вашим рецептам !!все получается просто восхитительно !!нао с этим хлебом что то я упустила ))он без замеса , я все делаю как описано у вас , 3 растяжка складывание , а он еще не достаточно эластичен , можно мне сделать одно ламинирование между растяжками и складыванием ?))пожалуйста ответьте , очень сейчас нужен ваш совет ))

      2. Лилия, добрый день!
        Спасибо за ваши отзывы.
        Конечно можно продлить время ферментации и добавить дополнительные складывания.

      3. Наталья , здравствуйте ,,Рождеством вас !!всего самого доброго!спасибо вам за ваши знания , все пеку по вашим рецептам !!все получается просто восхитительно !!нао с этим хлебом что то я упустила ))он без замеса , я все делаю как описано у вас , 3 растяжка складывание , а он еще не достаточно эластичен , можно мне сделать одно ламинирование между растяжками и складыванием ?))пожалуйста ответьте , очень сейчас нужен ваш совет ))

    3. I have that problem too. Have been making sourdough for over a year now and have never had an ear! My bread tastes good but the oven spring explodes all over the place. WHY!!!! Please help!

      Reply

      1. Mary, so many factors involved. Strong starter, proper fermentation, dough strength.

  4. Super excited to start this evening! Do you have gram to tsp, tbs, and cup ratios? It appears that 5 g is close to 1 tsp, but that seems so little, so I was wondering if that sounds about right? Thanks!

    Reply

  5. Came out beautifully! Made two loaves, one with ww Einkorn, and one with buckwheat. It was such a simplified process and I’m all for that!;). Thank you so much, again!

    Reply

  6. Thank you Natasha for sharing your knowledge with us. Let me ask you, what is the temperature inside your fridge? I baked two of those right now and I think that maybe I should have proofed it a little less. They stayed in my fridge for 12 hours at 48F. Thanks, again.

    Reply

  7. At 450° F, wouldn’t the crust be too crispy?
    How can I achieve a softer crust like sandwich breads or store brought artisans?

    Reply

    1. Then you have to bake it without steam, or check the recipe of white sandwich loaf on my website 🙏

      Reply

    1. Wet your hands slightly while you are manipulating the dough for all of your folds during the 4 hours and when you transfer it to the work surface. Once it’s on the floured work surface, flour on your hands should be enough.

      Reply

  9. Thanks for sharing. Can you tell me what about this recipe makes it ok to add salt with starter at the beginning va other recipes where you add salt after autolyse?

    Reply

      1. Hi there! My leaven is taking a bit longer to rise- I think because of the cool weather. Do you suggest just waiting until it triples? It has been 12hrs and it is only doubles. Thank you!

  11. With the sourdough starter that you mix the night before, does this need to be an already ripe starter? I keep mine in the fridge, so can I do the 5g directly from the fridge starter or do I need to take it out and feed it first for a day and then use it?

    Reply

    1. It has to be active starter on it’s peak. I would do at least 3 refreshments after fridge.

      Reply

  12. If I would like to make two loaves, do I just double everything including the sourdough starter? Thus instead of 5g Sourdough starter, I would use 10 grams?

    Reply

  13. Can I make this bread using whole wheat flour in the dough entirely? All purpose flour gives my family gastric issues. Will I need to alter the measurements if I substitute the all purpose flour?
    Love your blog…discovered it today and can’t wait to try out your recipes. My starter is completely ready and fairly strong.
    Can you upload more discard recipes, specifically sourdough pizza crust if possible.
    Thanks in advance

    Reply

    2. Thank you for all lovely recipes, i tried many of them. I have a problem with my sourdough breads recently during preshaping the dough become very sticky and difficult to shape, and it’s not giving good result when baking. What could be the reason. Please reply

      Reply

      1. Thank you!
        Usually summertime fermentation is going faster, which might lead to overproofing. Try to start preshape at 40% rise.

  14. hello!!!

    I have made this loaf a few times now with great results, if I double the recipe how long should I bake it for?

    Reply

  15. Finally I’ve got a small ear, first time after almost 8 months learn and bake sourdough. Really small ear actually, but I’m happy. Will try again for sure. Thanks for this recipe!

    Reply

  17. Thank you for providing detailed timing info for your sourdough recipes – this is the part that has confused me up to now. So happy that I found your site!

    Reply

  18. Hello, Natasha.
    Thanks for great guide of making bread. Could you please specify the temperature in your fridge (what is the best temperature for cold retard in general)?
    As far as I understand the shaped dough should double sized in fridge, right?
    Thanks in advance.

    Reply

  19. I’ve been making sourdough bread for a while now, but it never turned as good before. Plus the whole process its a breeze compare to the method I’ve used before. Thank you!! I can’t wait to try other bread recipes and not only. ☺️

    Reply

  20. Hello!
    I saw that you give tips and tricks for making a starter, but I don’t find it anymore! 🥲 could you send me the link?

    Thank you so very much!!
    Dominique

    Reply

    1. I’m sorry! I found the link in your text!
      Still another question: my iron pan can’t be heated for more than 250 •
      Which is 480 F. I think it will also be ok?

      Reply

      2. Thank you!
        My bread was not ok. I struggled with my starter I think. I Am now making a new starter with your tips. Cross my fingers!!

  21. Hi Nathasha,
    I have an Emily Henry Ceramic artisan bread maker, I’m assuming procedures are that of same as a cast oven?
    One question, in the Henry emily manual it suggest putting cold proof bread in a cold oven to give the dough time to warm up and for the yeast to become active again? Place in the baker allows the dough to gradually warm up before the yeast dies off..Keen to hear you advice.. im starting out.
    Cheers Joe

    Reply

  23. Hi Natasha, thks for all the lovely posts.
    While oven is preheating, do you need to remove the dough from the fridge to come to room temperature or do you remove from fridge only when oven is fully heated and ready to score and place in oven for baking?

    Reply

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