The Easiest (Actually) No Knead Sourdough Bread on YouTube

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. (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

11. (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

12. (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