No Knead Beginner Sourdough Bread
No Knead Beginner Sourdough Bread is a medium American recipe that serves 8. 1800 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 25 hrs 5 min | Cook: 1 hr 47 min | Total: 27 hrs 22 min
Cost: $11.10 total, $1.39 per serving
Ingredients
- 45 g Mature Sourdough Starter (active, fed, at room temperature)
- 220 g Stone Ground Whole Wheat Flour (organic, unbleached)
- 545 g All-Purpose Flour (unbleached, preferably organic)
- 273 g Bread Flour (unbleached, high‑protein)
- 750 g Filtered Water (room temperature for levain, lukewarm (90‑95°F) for autolyse)
- 18 g Fine Sea Salt (fine texture for even distribution)
- 20 g Rice Flour (for dusting the proofing basket, gluten‑free)
Instructions
Make Leaven
Combine 45 g mature starter, 45 g stone ground whole wheat flour, 45 g unbleached all‑purpose flour, and 90 g filtered water in a large jar. Stir until no dry clumps remain. Loosely cover the jar and let ferment for 6 hours at 78 °F.
Time: PT6H5M
Temperature: 78°F
Autolyse
In a large mixing bowl, whisk together 500 g all‑purpose flour, 273 g bread flour, and 175 g stone ground whole wheat flour. Add 660 g lukewarm water (90‑95 °F) and mix by hand until fully hydrated. Cover with a damp towel or plastic wrap and rest for 30 minutes.
Time: PT30M
Temperature: 70°F
Add Leaven and Salt
Sprinkle 18 g fine sea salt over the autolysed dough. Add the entire leaven from step 1 on top. Wet one hand with water and spread the leaven across the dough, dimple it, then pinch and fold until evenly incorporated (about 2 minutes). Optional: perform the roulade method—scoop the dough and slap it against the bowl for 3 minutes—to increase strength.
Time: PT5M
Temperature: 70°F
Bulk Fermentation
Cover the bowl with plastic wrap or a damp towel. Let the dough ferment at 78 °F for about 3 hours 30 minutes, or until it has roughly doubled in size. Perform three stretch‑and‑folds: first after 15 minutes, second after another 15 minutes, and the final fold after a further 30 minutes. After the last fold, let the dough rest for the remaining time.
Time: PT3H30M
Temperature: 78°F
Pre‑shape and Rest
Turn the dough onto a lightly floured surface. Using a bench scraper, divide it into two equal pieces. Pre‑shape each piece into a loose round by folding the edges under and rotating. Place each pre‑shaped ball under an overturned bowl and let rest for 15 minutes, then uncover and rest an additional 10 minutes.
Time: PT25M
Temperature: 70°F
Shape Loaves
Lightly flour the top of each pre‑shaped piece. Flip the dough so the flour‑free side is down. Perform the following folds: bottom edge to center, left side over center, right side over left, top edge to center. Flip seam side down. Using your pinkies, pull the dough toward you while rotating to create surface tension, forming a tight ball. Place each ball seam‑side up in a floured banneton (or a bowl lined with rice‑floured towel).
Time: PT10M
Temperature: 70°F
Cold Proof
Place each shaped dough into a large plastic bag, seal with a rubber band, and refrigerate for 14‑15 hours (overnight).
Time: PT14H30M
Temperature: 4°C
Preheat Oven and Dutch Oven
Place the Dutch oven (with lid) in a cold oven. Set the oven to 500 °F and preheat for 1 hour until the pot is scorching hot.
Time: PT1H
Temperature: 500°F
Bake with Lid
Carefully remove the hot Dutch oven. Dust the bottom of the loaf with a little flour and gently place it seam‑side down into the shallow side of the pot. Score if desired, then cover with the lid (deep side). Bake for 20 minutes at 500 °F.
Time: PT20M
Temperature: 500°F
Finish Baking
Remove the lid, reduce oven temperature to 475 °F, and bake an additional 25‑30 minutes until the crust is deep brown and the internal temperature reaches about 200 °F.
Time: PT27M
Temperature: 475°F
Cool Bread
Transfer the baked loaf to a cooling rack and let it cool at least 1 hour before slicing to allow the crumb to set.
Time: PT1H
Nutrition Facts
- Calories
- 1800
- Protein
- 60 g
- Carbohydrates
- 350 g
- Fat
- 2 g
- Fiber
- 12 g
Dietary info: Vegetarian, Vegan, Contains Gluten
Allergens: wheat, gluten
Ingredient Substitutions
- Instead of Stone Ground Whole Wheat Flour: regular whole wheat flour
- Instead of All-Purpose Flour: bleached all‑purpose flour
- Instead of Bread Flour: all‑purpose flour (lower gluten)
- Instead of Fine Sea Salt: kosher salt (use ¾ of the amount)
- Instead of Rice Flour: cornstarch
Equipment Needed
- Large Jar with Loose‑Fit Lid
- Mixing Bowl
- Bench Scraper
- Kitchen Towel or Plastic Wrap
- Digital Scale
- Thermometer (optional)
- Dutch Oven (enameled cast iron)
- Lame or Razor Blade (optional)
- Proofing Basket (Banneton) or Bowl with Floured Towel (optional)
- Plastic Bag and Rubber Band
Critical Steps — Do Not Skip
- Make Leaven
- Add Leaven and Salt
- Bulk Fermentation
- Shape Loaves
- Preheat Oven and Dutch Oven
- Bake with Lid
- Finish Baking
Chef Tips from the Video
- Dust the proofing basket with rice flour; it prevents sticking and adds a subtle flavor.
- Weigh all ingredients; baker’s percentages give consistent results.
- If you don’t have a fermentation station, place the jar in a turned‑off oven with the light on to maintain ~78 °F.
- Use a kitchen scale for the water temperature; too hot water can kill the starter.
Troubleshooting
Dough does not rise during bulk fermentation.
Check that the starter is active (it should double in 4‑6 hours). If not, feed the starter and wait until bubbly before proceeding. Also ensure the fermentation environment is at the target 78 °F.
Crust is too hard or burnt.
Reduce the final bake temperature to 450 °F or tent the loaf with foil after the first 30 minutes. Ensure the oven temperature is accurate with an oven thermometer.
Bread is gummy inside.
Make sure the internal temperature reaches at least 200 °F. Extend the uncovered baking time by 5‑10 minutes and allow the loaf to cool completely before slicing.
Dough sticks to hands and work surface.
Use a rice‑flour dusting on the surface and keep a small bowl of water nearby to wet your hands as needed.
Storage
Refrigerator: Wrap tightly in a bread bag or foil; keep up to 5 days.
Freezer: Slice, wrap each slice in freezer‑safe bag, and freeze up to 3 months.
Room temperature: Store in a bread box or linen bag for 2‑3 days.
Make-Ahead Tips
- Prepare the levain a day ahead and keep it refrigerated.
- After shaping, you can freeze the dough in a sealed bag for up to 2 weeks; bake directly from frozen, adding 10‑15 minutes to bake time.
- The autolyse can be done up to 4 hours before mixing the levain.
Frequently Asked Questions
What is the cultural significance and history of homemade sourdough bread in American artisan baking?
Sourdough has been a staple of American frontier cooking since the Gold Rush, where miners relied on wild yeasts to leaven bread. Today, the resurgence of artisan baking celebrates the slow fermentation process, flavor complexity, and connection to heritage techniques.
What are the traditional regional variations of sourdough bread in the United States?
In San Francisco, a high‑hydration, tangy sourdough with a crisp crust is iconic. The Pacific Northwest favors whole‑grain blends, while the Midwest often incorporates rye or spelt. Joshua Weissman's recipe blends whole‑wheat and bread flour for a balanced American style.
How is sourdough bread traditionally served in American households?
It is commonly sliced and toasted for breakfast, used for sandwiches, or served alongside soups and stews. The open crumb makes it ideal for butter, jam, or avocado spreads.
What occasions or celebrations is homemade sourdough bread traditionally associated with in American culture?
Sourdough is a popular holiday gift, especially during Thanksgiving and Christmas, and is often featured at farmers’ markets and community bake‑offs as a showcase of skill.
How does homemade sourdough bread fit into the broader American bakery tradition?
It represents the craft‑bread movement that emphasizes natural leavening, high‑quality flour, and minimal additives, contrasting with mass‑produced sandwich loaves.
What are the authentic traditional ingredients for homemade sourdough bread versus acceptable substitutes?
Traditional ingredients are a mature sourdough starter, unbleached flour, water, and salt. Acceptable substitutes include using bleached flour (though gluten development may differ) or filtered water instead of spring water.
What other American dishes pair well with homemade sourdough bread?
Pair it with classic American soups like chicken noodle, chili, or a hearty beef stew. It also shines alongside grilled cheese, poached eggs, or a simple butter and honey spread.
What are the most common mistakes to avoid when making homemade sourdough bread using Joshua Weissman's method?
Common errors include using a starter that isn’t fully active, over‑tightening the levain jar lid, neglecting the stretch‑and‑fold schedule, and baking the loaf without a pre‑heated Dutch oven, which all lead to poor rise and dense crumb.
Why does this homemade sourdough bread recipe use a roulade method instead of a traditional kneading technique?
The roulade (scoop‑and‑slap) method develops gluten gently without over‑working the dough, preserving the open crumb while still giving enough strength for a high‑hydration loaf.
Can I make Joshua Weissman's homemade sourdough bread ahead of time and how should I store it?
Yes. You can shape the loaves, place them in plastic bags, and refrigerate for 14‑15 hours for a cold proof. After baking, let the bread cool completely, then store in a bread bag at room temperature or freeze for longer storage.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman specializes in detailed, technique‑focused home cooking tutorials that blend classic culinary fundamentals with modern, approachable twists, often emphasizing homemade staples like bread, sauces, and comfort dishes.
How does the YouTube channel Joshua Weissman's approach to sourdough baking differ from other bread‑focused channels?
Joshua Weissman breaks down each step with clear visual cues, uses everyday kitchen tools, and provides practical timing hacks (like using an off‑oven for warmth), making sourdough accessible to home cooks who may not have specialized equipment.
Last updated: August 28, 2026
