The Easiest (Actually) No Knead Sourdough Bread on YouTube
The Easiest (Actually) No Knead Sourdough Bread on YouTube is a easy American recipe that serves 8. 260 calories per serving. Recipe by Grant Bakes on YouTube.
Prep: 20 hrs 50 min | Cook: 45 min | Total: 21 hrs 50 min
Cost: $4.80 total, $0.60 per serving
Ingredients
- 950 g Bread Flour (high‑protein flour for strong gluten development)
- 700 ml Water (room temperature)
- 20 g Salt (fine sea salt)
- 100 g Active Sourdough Starter (fed starter (25 g starter + 25 g water + 25 g flour per loaf, doubled for two loaves) that has doubled in size and is bubbly)
- 15 ml Olive Oil (for greasing the bread pan; neutral oil works as well)
- 15 g Cornmeal (optional, for dusting the dough before proofing to add texture)
- 1 sheet Parchment Paper (for shaping and transferring the dough into the Dutch oven)
Instructions
Feed the Starter
Combine 50 g of refrigerated starter with 50 g water and 50 g bread flour in a small bowl. Stir until smooth, mark the level with a rubber band, and let sit at room temperature until doubled (about 6–8 hours).
Time: PT5M
Mix the Dough
In a large mixing bowl add 350 g water, 10 g salt, and 50 g of the active starter. Stir to dissolve. Add 475 g bread flour and mix with a spatula until no dry clumps remain and a shaggy, cohesive dough forms.
Time: PT5M
Bulk Fermentation (Overnight)
Cover the bowl with a kitchen towel or plate and let the dough rest at room temperature for 10–12 hours, or until it has roughly doubled in size and is full of bubbles.
Time: PT12H
Shape for Dutch Oven
Generously dust a sheet of parchment with bread flour. Gently turn the dough out onto the parchment, letting it fall onto the floured surface. Pull the edges toward the center, creating a single seam on top. Optionally sprinkle a little cornmeal on the seam.
Time: PT10M
Proof the Dough
Cover the shaped dough with a kitchen towel and let it proof at room temperature for about 1 hour 30 minutes, or until it rises close to the top of the parchment sheet.
Time: PT1H30M
Preheat Oven with Dutch Oven
Place the Dutch oven inside the oven and preheat to 450°F (232°C) for at least 30 minutes.
Time: PT30M
Temperature: 450°F
Bake Covered (Steam Phase)
Carefully remove the hot Dutch oven, lift the parchment with the dough, and place it inside. Cover with the lid and bake for 20 minutes.
Time: PT20M
Temperature: 450°F
Bake Uncovered (Crust Phase)
Remove the lid and continue baking for another 20 minutes, or until the crust is deep golden brown.
Time: PT20M
Temperature: 450°F
Cool the Bread
Transfer the loaf to a wire rack and let cool for at least 1 hour before slicing to allow the crumb to set.
Time: PT1H
(Alternative) Shape for Bread Pan
Grease a loaf pan with olive oil, sprinkle with a little cornmeal or flour, and dump the bulk‑fermented dough into the pan. Wet your hand and smooth the top if needed.
Time: PT5M
(Alternative) Proof in Pan
Cover the pan with a kitchen towel and let the dough rise for about 1 hour 30 minutes, or until it reaches the top of the pan.
Time: PT1H30M
(Alternative) Add Steam and Bake
Place a handful of ice cubes on the oven floor (or a tray) to generate steam, then bake the loaf at 450°F for about 45 minutes, or until the crust is deep brown and the loaf sounds hollow when tapped.
Time: PT45M
Temperature: 450°F
Nutrition Facts
- Calories
- 260
- Protein
- 9 g
- Carbohydrates
- 55 g
- Fat
- 1 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan, Contains Gluten
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of Bread Flour: All-Purpose Flour
- Instead of Salt: Kosher Salt
- Instead of Olive Oil: Neutral Oil
- Instead of Cornmeal: Coarse Whole Grain Flour
Equipment Needed
- Mixing Bowl
- Spatula or Wooden Spoon
- Kitchen Towel or Plate
- Digital Scale
- Dutch Oven (13‑inch) (optional)
- Bread Pan (Loaf Pan) (optional)
- Parchment Paper
- Wire Cooling Rack
- Oven
Critical Steps — Do Not Skip
- Feed and activate starter
- Mix dough until fully incorporated
- Allow bulk fermentation overnight until doubled
- Shape dough with a seam (Dutch oven) or simply dump into pan (bread pan)
- Proof dough 1½ hours
- Preheat Dutch oven and create steam
- Bake covered then uncovered for Dutch oven method
- Bake with steam for bread pan method
- Cool completely before slicing
Chef Tips from the Video
- Use a kitchen scale for precise measurements; weight is more reliable than volume for flour and water.
- Mark the starter level with a rubber band to visually track its rise.
- If you don’t have a Dutch oven, a heavy covered pot or a baking stone with a pan of hot water creates similar steam.
- For a sweeter crust, brush the loaf with melted butter immediately after baking.
Troubleshooting
Dough does not rise during bulk fermentation
Ensure the starter was fully active and bubbly before mixing; keep the dough in a warm (75‑78°F) spot.
Crumb is dense with few holes
Do not over‑proof; bake as soon as the dough has roughly doubled and shows surface bubbles.
Crust is too hard or burnt
Reduce the uncovered bake time or lower oven temperature by 10‑15°F; cover with foil if it darkens too quickly.
Dough sticks to parchment or pan
Generously dust the surface with flour or cornmeal; a thin layer of oil in the pan also helps.
Storage
Refrigerator: Wrap tightly in plastic or store in a bread box; keeps 4–5 days.
Freezer: Slice, wrap each piece in freezer‑safe bag; lasts up to 3 months.
Room temperature: Best eaten the same day; can sit up to 12 hours in a bread box.
Make-Ahead Tips
- The loaves can be baked a day ahead and stored in a bread box; reheat in a 350°F oven for 10 minutes for a fresh crust.
- If you need to delay baking, shape and refrigerate the dough for up to 24 hours; let it come to room temperature before the final proof.
Frequently Asked Questions
What is the cultural significance and history of sourdough bread in American cuisine?
Sourdough has roots in early American frontier cooking, where wild yeasts were captured from the environment to leaven bread. It became a staple for miners and pioneers because it could be maintained without commercial yeast, symbolizing self‑reliance and rustic tradition.
How does the no‑knead sourdough method differ from traditional kneaded sourdough in American baking?
The no‑knead method relies on a long, slow fermentation to develop gluten naturally, eliminating the need for intensive kneading. This yields a softer crumb and a more forgiving process for home bakers while preserving the classic tangy flavor of American sourdough.
What traditional regional variations of sourdough exist within the United States?
In San Francisco, sourdough is known for its pronounced lactic acid tang and crisp crust, while Midwestern versions often use a milder starter and may incorporate whole‑grain flours. Coastal bakeries sometimes add seeds or rye for local flavor twists.
What occasions or celebrations is sourdough bread traditionally associated with in American culture?
Sourdough is commonly served at holiday meals, potlucks, and as a comforting staple during winter gatherings. Its hearty nature also makes it a popular choice for weekend brunches and family breakfasts.
What authentic ingredients are essential for traditional American sourdough bread versus acceptable substitutes?
Traditional American sourdough uses a mature wheat‑based starter, bread flour, water, and salt. Substitutes can include all‑purpose flour for a softer texture, or a small portion of whole‑wheat flour for added flavor, but the starter should remain wheat‑based.
What other American dishes pair well with this no‑knead sourdough bread?
The crusty yet soft loaf pairs beautifully with hearty stews, chili, clam chowder, and classic grilled cheese. It also makes an excellent base for open‑face sandwiches topped with smoked salmon or avocado.
What makes this no‑knead sourdough bread special in the context of American artisan baking?
Its simplicity—no kneading, minimal shaping, and a single overnight rise—makes artisan‑level sourdough accessible to home cooks. The result is a loaf with a crisp crust, tender crumb, and a subtle tang that rivals bakery‑produced breads.
What are the most common mistakes to avoid when making this no‑knead sourdough bread?
Common errors include using an inactive starter, under‑proofing the dough, and over‑baking which dries the crumb. Ensure the starter is bubbly, allow the bulk fermentation to double in size, and watch the crust color during the final bake.
Why does this recipe use a low amount of starter (10 % of flour weight) instead of a higher percentage?
Using only 10 % starter slows the fermentation, giving the gluten network time to develop naturally during the long overnight rest. A higher starter percentage would cause the dough to over‑proof quickly, resulting in a flat loaf with a coarse crumb.
What does the YouTube channel Grant Bakes specialize in?
The YouTube channel Grant Bakes specializes in approachable home‑baking tutorials, focusing on classic breads, pastries, and desserts that require minimal equipment and technique, making bakery‑style results achievable for everyday cooks.
How does the YouTube channel Grant Bakes' approach to sourdough baking differ from other sourdough channels?
Grant Bakes emphasizes a no‑knead, low‑starter method that reduces hands‑on time and eliminates the need for stretch‑and‑folds, whereas many other channels stress multiple folds and higher starter ratios. This makes his recipes especially friendly for beginners and busy schedules.
Last updated: August 28, 2026
