How to Make Almost No-Knead Sourdough Bread at Home

Ingredients

• 25 oz All-Purpose Flour (for the starter mixture)
• 24.75 oz Whole Wheat Flour (for the starter mixture)
• 5.33 oz Water (room‑temperature, for initial starter)
• 2 oz Water (per daily feeding (10‑14 days))
• 2 oz Starter (portion of mature starter used for each feeding)
• 2.5 oz Flour Mixture (per daily feeding – same ratio of all‑purpose to whole‑wheat as starter mixture)
• 3 oz Active Sourdough Starter (mature starter, ready to bake)
• 12.67 oz Water (room‑temperature, for dough)
• 18.33 oz King Arthur All-Purpose Flour (higher protein, can substitute bread flour)
• 1.75 tsp Salt (fine sea salt)
• 1 spray Cooking Spray (for parchment paper)
• 3 cup Boiling Water (creates humid environment in turned‑off oven)
• 2 tbsp Softened Salted Butter (optional, for serving)

Instructions

1. Create Initial Starter Mixture

   Weigh 25 oz all‑purpose flour and 24.75 oz whole‑wheat flour into a bowl. Add 5.33 oz water and 5 oz of the flour mixture, stir with a wooden spoon until no dry spots remain.

   Time: PT5M

2. Cover and Ferment Starter

   Cover the bowl tightly with plastic wrap and let sit at room temperature for 48–72 hours until it becomes bubbly and smells mildly alcoholic.

   Time: PT72H

   Temperature: 70°F

3. Daily Feedings (10–14 Days)

   Each day, discard all but 2 oz of the starter. Add 2 oz water, 2 oz starter, and 2.5 oz of the flour mixture. Stir until smooth and cover again.

   Time: PT14D

   Temperature: 70°F

4. Mix Dough

   In a large bowl, combine 3 oz mature starter with 12.67 oz water; whisk to dissolve. Add 18.33 oz King Arthur all‑purpose flour and 1.75 tsp salt. Stir with a wooden spoon or dough whisk until no dry flour remains; the dough will be shaggy and sticky.

   Time: PT10M

5. Bulk Fermentation

   Cover the bowl with plastic wrap and let the dough rest at room temperature for 12–18 hours, or until it has roughly doubled in size.

   Time: PT18H

   Temperature: 70°F

6. Shape and Light Knead

   Lightly flour a clean work surface. Turn the dough out, dust with a little flour, and perform 10–15 gentle stretch‑and‑fold motions to tighten the surface tension.

   Time: PT10M

7. Prepare Dutch Oven and First Rise

   Line a parchment sheet (12×12 in) with cooking spray. Place the shaped dough on the parchment, cover with plastic wrap, and set it inside a Dutch oven that sits on the middle rack of a turned‑off oven. Place a pan with 3 cups boiling water on the bottom rack to bring the oven temperature to about 95°F. Let rise for 2–3 hours.

   Time: PT3H

   Temperature: 95°F

8. Preheat Oven

   After the first rise, remove the plastic wrap, set the oven to 425°F, and allow it to preheat for about 10 minutes.

   Time: PT10M

   Temperature: 425°F

9. Score the Loaf

   Dust the top of the loaf lightly with flour, then use a scoring blade or sharp knife to make a 7‑inch slash about ½ inch deep across the center.

   Time: PT5M

10. Bake with Lid

    Place the Dutch oven (with lid on) into the preheated oven and bake for 30 minutes.

    Time: PT30M

    Temperature: 425°F

11. Bake Uncovered

    Remove the lid and continue baking for an additional 25 minutes, or until the internal temperature reaches 210°F and the crust is deep golden‑brown.

    Time: PT25M

    Temperature: 425°F

12. Cool the Bread

    Transfer the loaf to a wire rack and let cool completely (about 2 hours) before slicing.

    Time: PT2H

Nutrition Facts

Calories

1900

Protein

7 g per slice

Carbohydrates

45 g per slice

Fat

1 g per slice

Fiber

2 g per slice

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Whole Wheat Flour: Whole Wheat Pastry Flour
• Instead of Water: Filtered water
• Instead of Water: Filtered water
• Instead of Flour Mixture: All‑Purpose Flour only
• Instead of Water: Filtered water
• Instead of King Arthur All-Purpose Flour: Bread Flour
• Instead of Salt: Kosher salt (reduce amount)
• Instead of Cooking Spray: Brush with oil
• Instead of Softened Salted Butter: Olive oil

Equipment Needed

• Kitchen Scale
• Mixing Bowl
• Wooden Spoon
• Dough Whisk (optional)
• Plastic Wrap
• Parchment Paper
• Bench Scraper
• Dutch Oven (12‑inch)
• Instant‑Read Thermometer
• Scoring Blade or Sharp Knife
• Oven

Critical Steps — Do Not Skip

• Creating and maintaining a healthy starter (steps 1‑3).
• Ensuring the dough doubles in bulk fermentation (step 5).
• Scoring the loaf before the final bake (step 9).
• Baking with a lid to trap steam, then finishing uncovered (steps 10‑11).

Chef Tips from the Video

• Use a kitchen scale for all measurements; weight is far more reliable than volume for bread.
• If you don’t have a Dutch oven, place a heavy cast‑iron pot with a tight‑fitting lid inside a preheated oven.
• For extra flavor, add a tablespoon of honey or malt syrup to the dough during mixing.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic or store in a bread box for up to 5 days.

Freezer: Slice, wrap each piece in foil, and freeze for up to 3 months.

Room temperature: Best consumed within 24 hours; keep in a paper bag or bread box.

Make-Ahead Tips

• The starter can be kept in the refrigerator and fed weekly for long‑term storage.
• After shaping, the dough can be refrigerated for a cold retard (up to 24 h) to develop more flavor.
• Freeze the baked loaf (sliced) for later use; re‑heat in a 350°F oven for 10 minutes.

Frequently Asked Questions