The Last NO-KNEAD SOURDOUGH BREAD Recipe You Ever Need

Ingredients

• 100 g Sourdough Starter (active, fed 1:5:5 schedule, at peak activity)
• 500 g Bread Flour (strong bread flour, ~15% protein)
• 350 g Water (room temperature, 70% hydration)
• 10 g Salt (fine sea salt, 2% of flour weight)
• 10 g Vital Wheat Gluten (optional, add if using lower‑protein flour)

Instructions

1. Feed and Activate Sourdough Starter

   Remove the starter from the fridge and give it a 1:5:5 feeding (10 g starter, 50 g water, 50 g flour). Repeat the feeding on Wednesday evening, Thursday morning, and Thursday night. Discard any excess starter after each feed.

   Time: PT20M

2. Autolyse Flour and Water

   In a large mixing bowl combine 500 g bread flour with 350 g water. Stir with your hands for about 2 minutes until no dry flour remains. Cover the bowl and let rest (autolyse) for at least 30 minutes or overnight.

   Time: PT5M

3. Incorporate Starter, Salt and Finish Mixing

   Add 100 g active sourdough starter and 10 g salt to the autolysed dough. Mix for about 2 minutes until the starter and salt are fully incorporated and the dough looks uniform. If the dough is still very sticky, add a small amount of flour and knead gently for up to 10 minutes (but try to avoid kneading).

   Time: PT5M

4. Take Fermentation Sample and Begin Bulk Ferment

   Pull a small piece of dough into a cylindrical glass jar, filling it just enough to cover the bottom. This sample will be used to gauge rise. Return the bulk dough to a clean glass bowl, cover, and let ferment at room temperature until it roughly doubles in size (about 4–6 hours depending on ambient temperature).

   Time: PT5M

5. Shape the Dough

   Lightly flour your work surface. Gently flip the dough out of the bowl, fold each side toward the center, and seal the edges. Roll the dough into a tight boule, brush a tiny amount of water on any dry spots, and place seam‑side up in a floured banneton. Perform a quick “stitch” with the dough scraper to add surface tension.

   Time: PT10M

6. Proof the Shaped Loaf

   Let the dough sit at room temperature for 30 minutes, then cover tightly and refrigerate for about 18 hours (or up to 24 hours at 4 °C).

   Time: PT30M

7. Bake the Bread

   Preheat the oven with the Dutch oven inside for 30 minutes at 270 °C. Place the cold dough onto a piece of parchment, score the top with a razor blade (45° angle, ~1 cm deep), and transfer into the hot Dutch oven. Cover and bake 25 minutes at 230 °C with steam (add a splash of water to the Dutch oven or use a tray). Remove the lid and bake an additional 15–20 minutes until the crust is deep golden and crisp. Cool on a rack before slicing.

   Time: PT75M

   Temperature: 270°C

Nutrition Facts

Calories

170

Protein

6 g

Carbohydrates

40 g

Fat

2 g

Fiber

2 g