No-Knead Sourdough I Beginner Sourdough Bread
No-Knead Sourdough I Beginner Sourdough Bread is a easy American recipe that serves 10. 250 calories per serving. Recipe by Baker Bettie on YouTube.
Prep: 26 hrs 47 min | Cook: 1 hr 55 min | Total: 28 hrs 57 min
Cost: $13.44 total, $1.34 per serving
Ingredients
- 100 g Sourdough Starter (ripe) (active, fed starter ready to float)
- 25 g Whole Wheat Flour (for feeding starter)
- 50 g All-Purpose Flour (unbleached, for feeding starter)
- 75 g Water (for starter feed) (heated to 90°F (32°C))
- 300 g Water (for dough) (heated to 90°F (32°C))
- 500 g All-Purpose Flour (unbleached or bread flour, for dough)
- 10 g Fine Sea Salt (or kosher salt)
- 15 g Rice Flour (for dusting banneton and countertop; use as needed)
Instructions
Feed the Starter
Combine 25 g starter, 25 g whole‑wheat flour, 50 g all‑purpose flour, and 75 g water (90°F) in a small bowl, stir until smooth.
Time: PT5M
Let Starter Mature
Cover the bowl and let sit at room temperature for 8–12 hours until bubbly and floating in water.
Time: PT10H
Mix the Dough
In a large mixing bowl, pour 300 g 90°F water, add 100 g of the ripe starter and stir. Add 500 g flour and 10 g salt, mix with a bowl scraper then finish by hand until a thick, sticky dough forms.
Time: PT5M
Bulk Fermentation
Cover the bowl with a shower cap and let the dough rest at room temperature for 12–14 hours.
Time: PT13H
Prepare the Banneton
Generously dust the banneton (or a bowl lined with a lint‑free towel) with rice flour to prevent sticking.
Time: PT2M
Shape the Loaf
Lightly flour the countertop, turn the dough out, and gently pull each side toward the centre to build tension. Round into a tight ball and place seam‑side up in the prepared banneton.
Time: PT10M
Proof the Shaped Dough
Cover the banneton and let the dough proof for 3–4 hours, or until it springs back slowly when gently pressed.
Time: PT3H30M
Preheat Oven and Dutch Oven
About one hour before baking, preheat the oven to 450°F and place the empty Dutch oven inside to heat.
Time: PT1H
Temperature: 450°F
Score the Bread
Turn the proofed dough onto a piece of parchment paper, dust with a little rice flour, and make a single confident slash across the top with a bread lame or sharp knife.
Time: PT2M
Bake with Lid On
Carefully place the parchment‑paper‑wrapped loaf into the preheated Dutch oven, cover, and bake at 425°F for 40 minutes.
Time: PT40M
Temperature: 425°F
Bake Uncovered
Remove the lid and continue baking for an additional 15 minutes, or until the crust is deep golden brown.
Time: PT15M
Temperature: 425°F
Cool the Bread
Transfer the loaf to a cooling rack and let it rest for at least 1 hour before slicing.
Time: PT1H
Nutrition Facts
- Calories
- 250
- Protein
- 9 g
- Carbohydrates
- 45 g
- Fat
- 1 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of Sourdough Starter (ripe): discard starter (will affect rise)
- Instead of Whole Wheat Flour: all‑purpose flour
- Instead of All-Purpose Flour: bread flour
- Instead of Water (for starter feed): filtered water
- Instead of Water (for dough): filtered water
- Instead of All-Purpose Flour: bread flour
- Instead of Fine Sea Salt: kosher salt
- Instead of Rice Flour: cornmeal, potato starch
Equipment Needed
- Large Mixing Bowl
- Bowl Scraper
- Bench Scraper
- Kitchen Scale
- Shower Cap
- Banneton Basket
- Parchment Paper
- Bread Lame or Sharp Knife
- Dutch Oven or Oven‑Safe Pot with Lid
- Oven
- Cooling Rack
Critical Steps — Do Not Skip
- Feeding and activating the starter
- Bulk fermentation (12‑14 h)
- Shaping with proper surface tension
- Proofing until the dough springs back slowly
- Scoring just before bake
- Baking with lid then uncovered for crust development
Chef Tips from the Video
- Use a digital kitchen scale – baker’s percentages make scaling easy.
- Water at exactly 90°F (32°C) gives the best fermentation speed.
- Dust the banneton generously with rice flour; it prevents sticking without adding flavor.
- Score quickly; a hesitant cut can drag the dough and ruin the oven spring.
Troubleshooting
Dough does not rise during bulk fermentation.
Ensure the starter was fully active (float test) and that the room temperature is at least 70°F; feed the starter again if needed.
Crust is too hard or burnt.
Reduce the final uncovered bake time or lower oven temperature by 10‑15°F; tent with foil if it darkens too quickly.
Bread is gummy inside after cooling.
Allow the loaf to cool for the full hour (or longer) before slicing; cutting too early traps steam.
Storage
Refrigerator: Wrap tightly in plastic or store in a bread box; keeps 5 days.
Freezer: Slice, wrap each piece in freezer‑safe bag; up to 3 months.
Room temperature: Store in a bread box or paper bag; best within 2‑3 days.
Make-Ahead Tips
- After shaping, refrigerate the dough in the banneton for up to 12 hours; bake directly from the fridge.
- Bake the loaf, let it cool, then slice and freeze for future toast.
Frequently Asked Questions
What is the cultural significance and history of Easiest Sourdough Bread in American home baking?
Sourdough has been a staple of American frontier cooking since the Gold Rush, prized for its natural leavening and long shelf‑life. The no‑knead version popularized by modern home bakers makes this historic technique accessible to beginners, preserving the tradition of rustic, tangy loaves.
What are the traditional regional variations of sourdough bread in the United States?
In San Francisco, sourdough is known for its pronounced tang and a tight crumb, while Midwestern versions often use whole‑grain flours for a milder flavor. Coastal bakeries may add rye or spelt, but the basic no‑knead method works across regions.
How is Easiest Sourdough Bread traditionally served in American households?
It is typically sliced and toasted for butter and jam, used for hearty sandwiches, or served alongside soups and stews. The crusty exterior and chewy interior make it ideal for dipping into broth or enjoying with cheese.
What occasions or celebrations is Easiest Sourdough Bread traditionally associated with in American culture?
While not tied to a specific holiday, sourdough loafes often appear at family brunches, picnics, and casual dinner gatherings. Their rustic look also makes them a popular centerpiece for farm‑to‑table meals.
How does Easiest Sourdough Bread fit into the broader American bread tradition?
It bridges the gap between artisanal sourdough and everyday sandwich bread, offering the flavor complexity of a traditional starter with the convenience of a no‑knead method. This reflects the American trend of simplifying classic techniques for home cooks.
What are the authentic traditional ingredients for Easiest Sourdough Bread versus acceptable substitutes?
Authentic ingredients are a mature sourdough starter, unbleached all‑purpose or bread flour, water, and fine sea salt. Substitutes include whole‑wheat flour for part of the starter feed, kosher salt for sea salt, and rice flour for dusting the banneton.
What other American dishes pair well with Easiest Sourdough Bread?
It pairs beautifully with classic American soups like chicken noodle or tomato bisque, hearty stews, chili, and grilled cheese sandwiches. The mild sour flavor also complements charcuterie boards and butter‑rich spreads.
What are the most common mistakes to avoid when making Easiest Sourdough Bread at home?
Common errors include using a starter that isn’t fully active, under‑ or over‑proofing the dough, and scoring too slowly which can deflate the loaf. Also, baking in a cold pot or opening the oven too early can prevent a good oven spring.
Why does this Easiest Sourdough Bread recipe use a no‑knead method instead of traditional kneading?
The no‑knead technique relies on long fermentation to develop gluten, making the process hands‑off and beginner‑friendly. It also yields a more open crumb and a chewier texture without the physical effort of kneading.
What does the YouTube channel Baker Bettie specialize in?
The YouTube channel Baker Bettie focuses on teaching classic baking techniques and approachable baking science, offering step‑by‑step tutorials for breads, pastries, and desserts aimed at home bakers of all skill levels.
Last updated: August 28, 2026
