Easy Sourdough Bread – No Kneading Required

After a lot of experimenting and tweaking, I am so happy to share my perfect, minimal hands-on time, easy no-knead sourdough bread recipe with you!

Are you looking for the easiest no-knead sourdough bread recipe ever? Well, you came to the right place!

I am going to show you that you can make a delicious loaf of artisan-style bread that is fluffy and light.

Maybe you have already checked out my no-discards and no feedings method to make a sourdough starter. Then you also know that I like things to be simple. No fuss.

And with an active starter and a European-style whole grain bread recipe, I was looking for something lighter and, yes, whiter.

Therefore, I have been playing with an artisan sourdough bread recipe in my cast iron Dutch oven. And for that reason, I now have two sourdough starters (a white one and a dark one).

This post contains affiliate links, which means I make a small commission at no extra cost to youYou can read my full disclosure.

Why another sourdough bread recipe?

While there seem to be a gazillion good sourdough bread recipes out there, most of them are pretty involved. There is a lot of folding and stretching and keeping an eye on the clock.

My perfect recipe should be

  • minimal hands-on time
  • a reliable recipe that makes a perfect loaf every time
  • great bread with delicious flavor
  • a flexible recipe (that I can make with different types of flour and grains)

I wasn’t looking for big holes but a nice, fluffy texture and good crust.

With a bit of trial and error and experimenting with unusual ingredients, I am so happy with the recipe that I have come up with. And I am even happier to share that with you!

“Secret ingredients” of this no-knead sourdough bread

This bread is a true sourdough bread because we are using an active sourdough starter (you can easily make your own). And there is a 10 or so hour fermentation time. So you get all the health benefits from sourdough fermentation.

However, I am adding these two “secret ingredients” to boost this recipe:

active sourdough starter

Instant/dry yeast

Adding yeast to the sourdough helps with the rising. Sourdough, while I love it, can be a bit temperamental. It is highly affected by ambient temperature, humidity, and wild yeast in the air. Using dry or instant yeast is a bit of insurance to get a good rise. I can just step away from the bread dough and know that in a certain amount of time, I will get a loaf of good bread, no matter what.

And for any sourdough purist out there: wild yeasts and lactic acid bacteria are all part of the microbial makeup of sourdough!

Diastatic barley malt

You may have never heard of this ingredient before. But trust me, professional bakers use it all the time. I would say it is a bit like steroids for the yeast. Because of its sugars, it boosts the yeast, and gives the bread a better flavor, texture, and crust. Ever since I started adding a bit to my yeast doughs, I have only been loving the results. This malt flour is pretty easy to find (go here).

No-knead sourdough bread ingredients:

Here are the ingredients for one big loaf – or you could make two smaller ones:

  • Warm water: this will warm up the dough to give it a good start
  • Yery active sourdough starter: your main leavening
  • Flour: I prefer using about 70% regular white AP flour and 30% whole wheat flour but any ratios will work even 100% whole grain flour
  • Dry/instant yeast: this will give it a good crumb and make it more fool-proof
  • Diastatic barley malt: this “secret” ingredient is like steroids for the sourdough and yeast
  • Sea salt: without salt the bread would be very bland
white AP flour, whole wheat flour, diastatic barley malt, sourdough starter, yeast, water

How to make this easy no-knead sourdough bread

This bread couldn’t be simpler! I start making it right before I go to bed. Here are the step-by-step instructions:

  1. In a large mixing bowl, I add the dry ingredients, give them a quick stir, and then add the water and my active starter. I’ll mix all the ingredients into a shaggy, sticky dough. Since it is a no-knead bread, you will not have to knead it. Then I cover it with plastic wrap (or my homemade beeswax wraps) and let it sit overnight for the first rise. You can also cover it with a damp kitchen towel to keep the dough from drying out.
sourdough dough rising in bowl

2. The next morning, I line my cast iron Dutch oven with a big piece of parchment paper. Then, I put a little flour on my hands and form the dough into a ball. Often, I use a dough scraper to get all the dough off the bowl. Just know that this is a very wet dough that will tend to stick to your hands! Now I let the dough ball rise right in my Dutch oven for a few hours.

dough ball in cast iron Dutch oven
before the second rise
dough risen in Dutch oven
4-5 hours later

3. When I am happy with how much it has risen, I might score the bread with a sharp knife or razor blade. Just know that the dough is very fragile. You might end up tearing the top of the bread more than scoring it. Then, I put the bread (in the Dutch oven with a lid on) in a cold oven, set the temperature to 450 degrees, and the timer to 40 minutes. After 40 minutes, I take the lid off.

sourdough bread scored before baking

4. Then I bake it for another 20 minutes or until the crust is nicely browned.

sourdough bread crust

5. Let the sourdough bread cool on a wire cooling rack. Done!

Most of the time, the bread smells so good that we can barely wait to cut a slice or two once the bread has cooled enough to touch it for cutting. We love it with a bit of homemade butter and salt.

Sourdough breads keep fresh for a while but they do taste best fresh.

sourdough bread on cooling rack

Do you see how there really is very minimal hands-on time? That is my kind of recipe and I have a feeling you might fall in love with it, too!

No matter how you’re spending your day, it is very easy to weave making this sourdough bread into your schedule.

Should you ever have any bread left over, there are a lot of stale bread recipes you can make.

sourdough bread with two slices cut off on wooden cutting board with knife

Frequently asked questions:

Does this sourdough bread need to rise in a warm spot?

Not necessarily. Most of the time, I just let mine ferment at room temperature and it will rise just fine.

Can I do the second rise in a pretty proofing basket?

I don’t recommend that. This particular dough is just too wet and shaggy. It would be very challenging to remove it from the proofing basket without “destroying” it.

How long do I need to let the dough rise?

I would say, it depends. In the summer, your dough might rise faster than in the winter. A lot of people let the dough ferment overnight and just watch it for the second rise.

Can I increase the sour taste of the bread?

A little bit. After all, this is a sourdough bread. However, by adding a tad bit more salt and yeast and decreasing the rise time, your bread will taste less sour. Likewise, if you slightly decrease the amount of salt and yeast and increase the fermentation time, your loaf of bread will be a bit sourer.

Can I use whole grains for this bread?

Yes, you can. That is I have used different flours and different ratios of whole-grain flours to all-purpose flour with good results. This is why this is such an easy sourdough bread recipe!

Is this bread recipe good for first-time bakers?

Absolutely! Since it doesn’t require much work or baking skills, you will get a nice loaf of bread with your first attempt.

Can I make two loaves of bread instead of one big round loaf?

I have done that by shaping two smaller loaves in two smaller Dutch ovens with excellent results.

Why do you add commercial yeast if this is a sourdough bread?

Since I am busy, I wanted a super easy recipe with minimal hands-on time. Next to lactic acid, yeast cultures are part of the microorganisms that make up the sourdough. Adding a few more is not cheating in my book.

Can I make this sourdough bread without added yeast?

Technically, you can. I have not tried it myself and can’t promise that you will get the same fluffy, airy bread that you will get with this recipe.

Do I have to use diastatic malt?

In short, no, you do not. You can always leave it out completely. Or use about 1 tsp of sugar instead. However, I highly recommend using the diastatic malt, especially if you want to bake this bread more often.

Do you have a recipe for an equally easy sourdough starter?

I do! You can read my blog post in which I share my super easy method for making a bubbly sourdough starter.

How do I get a crackly crust?

You can do a few things. During the second rise, you can keep the dough ball uncovered. This will dry out the bread a little bit. Also, you can place an oven-proof container on the bottom of your oven. This will create steam during baking and help make the crust more crackly after you take the lid off.

Why don’t you place the bread in the hot Dutch oven?

You can certainly preheat your Dutch oven before baking. I did that with my first loaf and found it challenging NOT to burn myself. Ever since then, I have been placing my dough into a cold Dutch oven and like that method much better.

How do I store my sourdough bread so it will last?

I have to admit that this bread will be best fresh. To keep it for the next few days, we like to wrap it either in linen (or a linen bread bag) or place it in a paper bag. Often, I place it in my stove where there is a lot of air circulation. Just remember to take it out before you use it! You can also store it with the cut side down in a big stoneware crock. I have actually written an entire post on how to keep your sourdough bread fresh.

Let me know all your comments and questions in the comments below!

Other sourdough recipes you might enjoy:

How to Make the Easiest Sourdough Starter Ever

Maintain Your Sourdough Starter without Discards or Feedings

Sourdough Bread with Olive Oil

European-style Whole Grain Sourdough Bread

Thanksgiving Stuffing with Sourdough Bread

Sourdough Pumpkin Bread Pudding

Printable recipe

no knead sourdough bread
Print Recipe
4.77 from 26 votes

Easy No-Knead Sourdough Bread

You will love this artisan-style bread. It only requires minimal hands-on time but no kneading or stretch-and-folds!
Prep Time10 minutes
Cook Time1 hour
Resting time8 hours
Total Time9 hours 10 minutes
Course: Breakfast
Cuisine: American
Servings: 1 loaf
Calories: 100kcal
Cost: $5


  • Dutch oven with lid
  • bread lame or sharp knife


  • 2 cups warm water (about 500 grams)
  • 1 cup active sourdough starter (about 200 grams)
  • 5 ½ cups flour (about 700 grams white, whole grain or any combination of flours)
  • 1 tsp dry/instant yeast
  • 1 tsp diastatic barley malt
  • 1 TBSP salt (about 20 grams)


  • In a non-reactive bowl, mix all the ingredients into a uniform dough. It will be somewhat wet, sticky, and shaggy! Cover with plastic and let stand overnight.
  • In the morning, scrape the dough off the sides of the bowl and with floured hands form into a dough by stretching the top side and roughly folding the dough underneath.
  • Line a large cast iron dutch oven (or two smaller ones) with parchment paper. Set the dough ball inside the dutch oven. Put the lid on. Let it rise in a warm spot for a few hours or until is has about doubled in size.
  • Gently flour the dough. Using a sharp knife or lame, score the top (optional).
  • Set oven to 450˚ F. Put the lid back on the dutch oven and place it in the cold oven. Set a timer to 40 minutes.
  • After 40 minutes of baking, remove the lid and bake for another 20 minutes or until the crust is nicely browned.
  • Carefully lift the bread out of the dutch oven, remove the parchment paper, and let cool on a wire rack.


  • you can use 1 tsp of sugar instead of the diastatic malt
  • if you don’t have a Dutch oven with lid, you can put a heat-proof container on the bottom of your oven and fill it with some ice cubes as soon as you have put the bread in the oven to create steam


Calories: 100kcal
Tried this recipe?Mention @ourgabledhome or tag #ourgabledhome!
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How to Make a NO-Knead Sourdough Bread


  1. I have been making your sourdough starter. I use rye flour, diastatic malt and yeast. However, my starter doesn’t rise and doesn’t get bubbly. It smells and tastes somewhat sour. I have used it though to make the no-knead sourdough recipe. I use whole wheat and all-purpose flours. It comes out great. I live at a high altitude – 4500 ft. Does that make a difference? Maybe I’m not keeping the starter warm enough? Do you have any suggestions?

  2. Very happy with my second loaf, raised well and tastes wonderful, first loaf raised about 2″, I was so eager to try my starter wasn’t ripe enough, thank you for sharing your knowledge, I didn’t want to discard and feed all the time, so I’ll be making this again for sure.

  3. 5 stars
    I’ve made this recipe over 10 times and it’s been such a blessing. Thank you so much.
    Do you have any tips for making it just a bit lighter or fluffier? I don’t know the proper terminology. My family loves it and are requesting that I make it just a touch lighter in consistency, if possible. Thank you, Matt

    1. I am glad you enjoying this bread! You can make it lighter by adding a bit more liquid and yeast ~ Anja

  4. 5 stars
    Good morning, Anya! I love your channel and all your tips and recipes. Since I started my sourdough journey, your content is the best that I have found. I exclusively use your starter recipe with organic buttermilk, I use organic rye flour and a sprinkle of caraway seeds as you suggested and it does not affect the flavor of the bread. I have also used whey from raw milk but I like the results with buttermilk better. My question today is about the malted barley flour which I just ordered, would it be a benefit to add it to the starter? Thank you!

    1. I am so glad to hear this! I have never added malted barley flour to my starter but I don’t see why you couldn’t. If you do, keep us posted on what you learned ~ Anja

  5. 5 stars
    Finished baking with an excellent tall loaf. Good flavor but has very little sourdough flavor. I will make this all the time.

  6. 5 stars
    My whole wheat starter would not rise until I added rye flower. That was 8 days in. Fed it last night and 9 hours later it was good and active. Mixed the dough and put it in a loaf pan. 3 hours later it is an inch over the rim. Baking now, so here goes. Can you wake up your starter with more buttermilk, or should it be water? I really enjoy your videos.

    1. I am so glad you finally good an active starter. Once established, I only add water but if it looks sluggish, I guess you could add buttermilk ~ Anja

  7. 5 stars
    After the sourdough is prepped the night before baking, should I cover with plastic wrap and leave on the counter all night or should the dough go into the refrigerator overnight?
    Love, love your simple sourdough techniques & recipe!
    Thanks so much!

    1. I am so glad you’re enjoying my sourdough methods and recipes! Over night, keep the SD starter loosely covered on the counter ~ Anja

      1. I made the dough last night but I want to bake it for dinner tonight. Should I punch it down now (11:15am) put in the cast iron pan and is it ok to wait till 5pm to bake? Thank you for your wonderful posts.

  8. 5 stars
    Good morning Anna, I love your easy but effective recipes. Ich bin in Westfalen geboren. und lebe seit 30 Jahren in Canada. I find the Easy Sourdough too wet when I want to form it into a ball before the second rise. I followed the measurements to a T. Any idea what I could do different to make it a little less sticky? Thank you kindly Anna! I am so grateful I found you here. Greetings, Margarete.

    1. Ach, wie schön! I like to wet my hands when handling the sticky dough until it comes together. Hope that helps ~ Anja

  9. 5 stars
    Made my very first sourdough bread with this recipe and it looks like a WINNER!!! Thanks Anya for your generosity in sharing so much with us.

      1. I am a newbie at sourdough & finding it all so tricky. I have an almost ready rye starter and am terrified to actually make the bread! Do you recommend doing 100% rye flour for the loaf Anja? Also, I have a cold house (Ireland) and my starter shrinks overnight. Can I still use it without feeding it?

        1. Sometimes you just have to get started! I actually recommend wheat flour or bread with mostly wheat flour. Once you master that, you can start substituting some of the wheat flour with rye until you get the ratio you like. You got this!

  10. 5 stars
    Hi Anja, I am still enjoy making your easy no knead sourdough bread. Just wondering if I could make a cheese bread with this same recipe. How much cheese and at what point of your recipe do I add it?
    Thank you. Lorraine

    1. Yes, that would absolutely work! I recommend adding the cheese before the last rise and you can use about 200 g for this recipe ~ Anja

  11. Hi Anja,
    I am fairly new to sourdough baking. Love your videos and tips. I will be driving to my daughters, a day’s drive and want to take her some sourdough starter. Last year I fed it the day we left and placed in the cooler, however acouple weeks later she found it to be moldy. What can I do different so this does not happen again as she wanted to start using. Any help is greatly appreciated.
    Thank you

  12. just baked it for the first time and it looks great. However, eventhough I dusted the parchment paper with rice flour, it stuck to the paper. I realize that this is a very wet dough and was wondering how to avoid this. Would using more flour initially help? the first rise only took about 4 hours and the second only 2 hours.
    thanks for your help

    1. It seems like some parchment paper brands are sticker than others. You might have to try another brand. Or add more flour to it ~ Anja

    2. While it is true that the quality of parchment varies, if you dust your parchment paper with a bit of cornmeal before you place your dough on it, the paper will release easily.

  13. I have been using the video “Bake A Delicious Sourdough Bread with Me – Even Beginners Can Do It!” with great success! I am wondering if the recipe can be cut in half to make a smaller loaf. If so, how would you adjust the baking times?
    BTW, I love your starter method with no feedings and discards. It is so much easier and does not waste anything!
    Thank you.

    1. I am so glad you enjoy my SD method. You can absolutely cut the recipe in half. Then bake for 20-25 mins with lid and an additional 20 mins without. But definitely check your bread during baking ~ Anja

  14. Hi Anja,

    Love your videos and just made the sour dough starter and is ready to make bread. Can I use barley malt syrup which I already have in this recipe instead of the barley malt flour?

  15. Hi Anya,

    Love your videos and Just started watching you recently and made the sour dough starter recipe which was so easy to follow, and looks alive and ready to use. I was wondering if I could use barley malt syrup which I already have instead of the flour and if so how much? Thanks!


    1. That’s great to hear! And yes, you can use barley malt syrup. It’s not exactly the same but will work ~ Anja

  16. 5 stars
    I finally baked my bread. It is amazing. I went exactly by the recipe. I love the fact that this is so easy. When I first watched the videos and read it took me several times to understand. It is certainly the easiest bread I have ever made. No kneading and discards make that true. My only trouble was my timing. When do I need the bread so when should I take it out for the first rise and so on. I finally figured that out. Lol. Thankyou for all you effort and testing I don’t think I will even try another recipe. I used unbleqched all purpose. I ordered the malt and caraway seeds from amazon.

    1. Nice! I am so glad to hear this! The timing can depend a lot on the temperature in your home and your SD starter but over time, this will be so much more intuitive ~ Anja

  17. Hello,

    This recipe is amazing! I had shied away from attempting sourdough after watching all the waste and complications in other recipes 🙈🙉 my second one turned out even better (I think the first one could feel my nervousness 😆) So thank you Anya. My only question is: how do I keep the parchment paper from sticking to the bread? I watched the video and read the recipe and didn’t see anything on this. Thanks again!


    1. Nice! I am so glad to hear you like this recipe. Sometimes, switching brands can be the trick. Or wait for another 10 mins to peel it off. Hope this helps ~ Anja

  18. I don’t have a cast iron Dutch oven, but do have a 10″ cast iron skillet, no lid. What would be the effects of using no lid on the bread?

    1. 5 stars
      I baked my whole grain white wheat bread uncovered in a cast iron skillet. After the first 40 minutes it had already reached 191 F, so I let it go for another 10 minutes and it was good to go. Man, this stuff is so good! I’d send a pic but don’t know how. I’m happy happy happy to have found this website and recipe, as my gut issues don’t allow me much bread and I’m hoping this will be the ticket for me. Thank you so much for your time and effort in sharing so much information with us! I notice how you reply to most of your commenters’ remarks, and that takes a lot of time.

    2. Without a lid, you won’t be creating steam and that can stop the bread from expanding. But you might try to put aluminum foil over it to trap the steam. Hope this helps ~ Anja

  19. 5 stars
    Thank you so much for your recipes Anja. I really like your no discard no maintenance sourdough starter. Just made your easy no knead recipe. It rose so much overnight that I had trouble manipulating it. So I decided to cut the dough in half and shaped each to fit in a loaf pan. I will bake one loaf at a time, putting each in my covered Dutch oven. Just wondering how to adjust the baking time?

    1. I am so glad to hear that! You can cut the baking time by 15 mins. Or measure the internal temperature, somewhere around 200˚F indicates that the loaves are done ~ Anja

  20. I make my own diastatic malt. It’s simply barley or wheat berries, sprouted, dehydrated and ground into flour. It makes a HUGE difference in my whole grain breads!

  21. 5 stars
    Good day Anya. When I get ready to make the bread, and take the starter out of the fridge, which is well floured, what step would I take to get it activated for the recipe?

  22. Hi Anja! I am planning to try making this bread soon. My question is; when you leave the dough to stand overnight, is that on the counter? The refrigerator? Is refrigerator an option..because I live in a very warm and humid environment..? (Ok..3 questions😬) I am super excited to try this!

  23. What can you use as a substitute for the Barley Malt? I don’t have any on hand, but would love to make this bread. I’ve already made the starter, and ready to get the bread going.

    Thanks in advance.

  24. I’m midway through making a starter. I just purchased a Cuisinart Chef’s Classic enameled cast iron Dutch oven. On their tag it says not to use it dry. I’m thinking that I should be safe using parchment paper without greasing the inside of the pan. Have you experimented with enameled cast iron for bread?

    1. That sounds great, Cathy! I have used an enameled cast iron before but no prefer my regular cast iron since I am baking the bread at 450˚F and have heard that it can hurt the glaze. That’s just my little opinion ~ Anja

  25. Gruestig Anja,

    I would like to keep the remaining sourdough starter to use again but there is only a little bit left in the jar after taking out 1 cup of it for the bread recipe. Should I just add flour to it and stir it up for a few days on the windowsill before I pour more flour on it to deactivate it?

    1. Hi Sandee, yes, you can do that! Just add a bit of flour and water, let it ferment, and then add a whole lot more flour before you put it in the fridge. Hope this helps ~ Anja

  26. 5 stars
    Anja, thank you very much for the simplicity of your sourdough starter and the easy sourdough bread recipe.
    I have not bake it yet but I will this weekend.
    I have looked at tens of recipes and they were so ridiculously elaborate that I did not think I could find anything I would try, I almost gave up, then I found you. Really, are there many people out there taking the dough temperature. I was thinking, a hundred years ago, where women had so much work, did they have the time to be taking the temperature of the dough? Thank you, thank you again for your encouraging posts.

    1. Yay! I am so, so glad you like my sourdough bread recipe! I don’t like complicated, either. Let me know how it turns out and happy baking ~ Anja

  27. I’m looking forward to making this bread but I have one question. When you say to use 1Tbs of salt is that regular table salt or kosher salt?

    1. I always like to use sea salt. If you have a scale you can weigh out 20gr which will be more accurate. Hope this helps and happy baking ~ Anja

      1. 5 stars
        I want to thank you for sharing your wonderful recipe. I used it and my first loaf of sourdough came out beautifully.

  28. 5 stars
    Thank you so very much for the starter recipe and this sourdough bread recipe. This has been my first try with both and I could not be more satisfied with the results. Starter and bread results were just as your YouTube depicted. Kudos, Anja.

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  31. My question is, if I need 2 cups of starter how do I go about enlarging the starter when I take it out of the refrigerator the night before I want to use it? I am really anxious to try your starter, it
    sounds so nice and simple which is exactly what I’m looking for, thank you so much.

    1. Good question! If you need more starter than what you have, I would take it out 2 nights before and add about ½ cup extra flour and enough water to make it thick runny. Then let it sit for a day. The next day you should have at least 2 cups of starter. Hope this helps – let me know if you have more questions ~ Anja

  32. This looks really interesting! What do you think would happen if you baked it in a preheated dutch oven and oven, instead of cold? Love the idea of no stretching and folding.. lol.

    1. Oh, I think it would work really well! However, I like the cold oven method since that way I don’t have to deal with dropping the dough into a piping hot dutch oven. So glad you like this recipe!

  33. 5 stars
    Dear Anja,

    I made the bread today and WOW it turned out great! It was so easy to make and it is delicious!!! You have been so helpful to me. My husband and I are so excited that we have this now and plan to make bread all the time going forward. Thank you so much for sharing with us!

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      1. do yo think this could also work if you wanted to make mini sandwich loaves for Italian subs? does the pan have to be covered? Thanks in advance for any ideas you would have for this.

        1. I would think that could work. You’ll want to watch them closely as they’ll be done sooner than a big bread. If you do, let me know how they turn out ~ Anja

      1. Love a good no knead recipe! I’ll try this one. Also love and use your tips for keeping a dryer no fuss starter…in the fridge!

  43. That looks so good, Anna! I’ve never heard of this barley malt before. Thank you for teaching me something new!

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