Are you new to sourdough bread baking? This easy and no knead sourdough bread recipe will guarantee you succeed at your first ever made sourdough bread at home!
I have to start by saying that this no knead sourdough bread recipe is so friendly! I created it specially for my in-person sourdough class which I have been teaching for 2 years now.
Why do I love this no knead sourdough bread recipe?
1) Easy to find ingredients
Because it uses easy to find ingredients. You will only need:
- All purpose flour
- Whole wheat flour
- Sourdough starter
What does no-knead mean? it means you won’t be actively working on the dough and getting tired! most of the time, the dough and you will be resting.
3) Easy to handle
Another reason why I love this recipe is because the texture of this dough is easy to handle. And easy to handle means it will get you happily started in your sourdough bread baking journey – which usually has some not so happy days! (I’ve been there and still am)
Remember before you start…
That in order to make sourdough bread you need to use flours that havent’s been highly processed and an easy to find brand that I always recommend is King Arthur. If you want to use higher quality flours, freshly milled is the way to go! If you are lucky enough you should have a local mill where you can purchase better quality flours.
How do I know if the flour I have at home is too processed and it won’t work for this no knead sourdough bread recipe?
Read the bag labels, and if it says: bleached or bromated, stay away from them specially for this recipe or any that uses a sourdough starter.
Why? because the starter won’t work with those types of flours… I hope this gets you thinking a little on the flours you’ve been using as of today for your baked goods… or wonder why! *I will be doing a post on that in some weeks too.
Now, start gathering the ingredients and feed your sourdough starter as below you will find my beginners sourdough bread recipe.
This no knead sourdough bread recipe is easy to make, vegan, only requires 5 ingredients and it will absolutely surprise you and everyone!
Once you master this recipe – you will be ready to move onto using higher hydration doughs or ancient grains – check out more of my recipes here.
No Knead Sourdough Bread
- Digital Scale
- Dutch Oven
- Lame (Scoring Knife)
- 400 grams All Purpose Flour Not bleached or bromated
- 100 grams Whole Wheat Flour Not bleached or bromated
- 370 grams Water
- 10 grams Fine Salt
- 100 grams Active Sourdough Starter It should pass the float test
- Rice Flour a handful (to cover the banneton)
- Approximately 12 hours before making this recipe, feed your sourdough starter and let it rise at room temperature (you should see it active, doubled in size and passing the float test).
- Weigh the ingredients of the recipe, make sure your digital scale is in grams.
- Autolyse: add all the ingredients in the mixing bowl except for the salt and mix until you incorporate all ingredients; let the dough rest for 20-30 minutes covered with plastic wrap (or anything to prevent it from creating a skin).
- Add salt (get your handwet and make sure to mix it well into the dough).
- Bulk fermentation: fold the dough from edge to center carefully (perform folds every 30 minutes for 3 hours).
- Divide: only if you domore than 1x this recipe or make smaller size breads into 900 gram pieces.
- Shape the dough:a. If using a banneton –sprinkle rice flour inside to prevent the bread from stickingb. If using a Loaf Pan,spray oil and then sprinkle rice flour
- Proofing: Let the doughrise at room temperature a little more – as shaping will make the dough losesome of the C02 that we already have inside.
- Cold Proofing: place the dough inside the banneton covered in plastic inside the refrigerator for atleast 12 hours and maximum 36 hours.
- After cold proofing has been done, the next step is baking the loaf so start by preheating the oven with your Dutch Oven inside at 480°F. Once the oven has reached its temperature, go to the next step.
- Flip the bread over parchment paper.
- Score: using your lame,gently cut the top of the dough making sure not to puncture too deep.
- Place the bread carefully with the parchment paper inside the Dutch Oven and put the lid on. Bake for 25 minutes. Then, lower the T° to 450°F, take the lid off and bake for another 15-20minutes, or until the crust looks nice and golden.
- Let the bread cool and enjoy!
Last, feel free to reach out if you have any questions or comments and tag @vituperio_bread on instagram to be able to see your bakes!
Feel free to share it with your loved ones too! as sharing is caring 🙂