easy no-knead sourdough bread

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!

I have been baking a lot of sourdough breads, mostly the European-style multigrain type of bread. But I wanted to create an easy no-knead sourdough bread recipe that was fluffier, lighter, and yes, whiter.

Therefore, I have also been playing with artisan sourdough breads in my cast iron dutch oven. For that reason, I now have two sourdough starters (a white one and a dark one).

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

I really wanted a reliable recipe with minimal hands-on time that would give me a perfect bread. 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!

Ready to learn my Super Simple Sourdough method? Click here to learn more.

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

“Secret ingredients” of the easy sourdough bread

This bread is a true sourdough bread because we are using a very ripe 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.

active sourdough starter

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

Commercial dried/instant 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 yeasts 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 good bread, no matter what.

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 if its sugars, it boosts the yeast, gives the bread a better flavor, texture, and crust. Ever since I have 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).

How to make this easy sourdough bread

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

2 cups warm water (about 500 grams)

1 cup very active sourdough starter (about 200 grams)

5 ½ cups of 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)

1 tsp of dry/instant yeast

1 tsp of diastatic barley malt

and 1 tablespoon of salt (about 20 grams)

ingredients for sourdough bread

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. I’ll just mix all the ingredients into a wet, shaggy dough, cover it with plastic (no worries, it shouldn’t touch the dough if your bowl is big enough), and let it sit overnight.

sourdough rising

In the morning, I use floured hands to form a dough ball. Then I let the dough ball rise right in my dutch oven for a few hours.

dough ball
dough rising

When I am happy with how much it has risen, I put the bread (in the dutch oven with a lid on) in a cold oven, set the temperature to 450 degrees and the time to 40 minutes. After 40 minutes, I take the lid off.

sourdough bread baking

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

sourdough bread crust

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

Most of the time, we are so curious to see how it turned out that we will 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 do keep for a while but they do taste best fresh. We wrap it in some linen and keep in the (obviously) cold oven since there is a bit more airflow. You can also freeze it for later, either whole or cut in slices.

 bread cooling

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.

easy sourdough bread

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no knead sourdough bread
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5 from 4 votes

Easy No-Knead Sourdough Bread

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!
Prep Time10 mins
Cook Time1 hr
Resting time8 hrs
Total Time9 hrs 10 mins
Course: Breakfast
Cuisine: American
Keyword: sourdough bread
Servings: 1 loaf
Calories: 100kcal
Author: Our Gabled Home
Cost: $5


  • Dutch oven with lid


  • 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.

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

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46 thoughts on “Easy Sourdough Bread – No Kneading Required”

  1. 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

  2. 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

  3. 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

  4. 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?

  5. 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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  8. 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

  9. 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!

  10. 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

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