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no knead sourdough bread
5 from 10 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!
Print Recipe
Prep Time:10 minutes
Cook Time:1 hour
Resting time:8 hours
Total Time:9 hours 10 minutes


  • 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
Course: Breakfast
Cuisine: American
Keyword: sourdough bread
Servings: 1 loaf
Calories: 100kcal
Author: Anja | Our Gabled Home
Cost: $5