NO Knead Tartine Sourdough Bread
NO KNEAD Tartine Sourdough Bread is a medium American recipe that serves 12. 100 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 13 hrs 20 min | Cook: 55 min | Total: 14 hrs 35 min
Cost: $14.83 total, $1.24 per serving
Ingredients
- 150 g Ripe Sourdough Starter (Active starter; 50 g used for feeding, 100 g used in final dough)
- 730 g Water (Room temperature (78‑80°F / 25‑27°C); 50 g for starter feed, 680 g for dough)
- 925 g All-Purpose Flour (Sifted; 25 g for starter feed, 900 g for dough)
- 125 g Whole Wheat Flour (Adds flavor; 25 g for starter feed, 100 g for dough)
- 18 g Salt (Fine sea salt)
- 20 g Semolina (For dusting the bread pan to prevent sticking)
- 5 ml Olive Oil (Light coating for the 4‑quart container)
Instructions
Feed the Starter
In a medium container combine 50 g ripe starter, 50 g room‑temperature water, 25 g all‑purpose flour and 25 g whole‑wheat flour. Stir until a smooth, paste‑like consistency forms, cover, and let sit for 8 hours.
Time: PT10M
Mix the Final Dough
After the starter has ripened, in a large stainless steel bowl combine 680 g water (86°F), 100 g fed starter, 900 g all‑purpose flour, 100 g whole‑wheat flour and 18 g salt. Stir with a sturdy spoon until fully incorporated, then use wet hands to finish mixing until the dough is shaggy but cohesive.
Time: PT15M
Bulk Fermentation (Overnight Rise)
Lightly oil a 4‑quart container, transfer the dough into it, cover, and let sit at room temperature (around 70‑75°F) overnight, about 11 hours, until the dough has tripled in size and is full of bubbles.
Time: PT11H
Pre‑Shape and Rest
Turn the dough onto a well‑floured work surface, divide into two equal pieces. Lightly flour the tops, then perform a gentle pre‑shape: pull the dough into a round, create surface tension by folding the edges toward the center. Cover with a tea towel and let rest for 15 minutes.
Time: PT15M
Shape the Loaves
For each rested piece, flour your hands well. Pull the bottom 3‑4 inches up and fold over, then fold the side “wings” inward, tuck the top down halfway, criss‑cross the top corners, and roll into a tight cylinder. Place seam side up in a well‑floured proofing basket.
Time: PT10M
Final Proof
Let the shaped loaves proof at room temperature for about 90 minutes, or until they have visibly expanded but still feel slightly springy to the touch.
Time: PT1H30M
Preheat Oven and Prepare Pan
About 30 minutes before baking, preheat the oven to 500°F (260°C). Place the Challenger bread pan (or Dutch oven) inside to heat. Lightly dust the pan with semolina.
Time: PT15M
Temperature: 500°F
Bake Covered (Steam Phase)
Carefully transfer each loaf onto the hot pan, score the top with a lame, then cover with the pan lid. Reduce oven temperature to 485°F (252°C) and bake for 20 minutes.
Time: PT20M
Temperature: 485°F
Bake Uncovered (Finish)
Remove the lid and continue baking for another 20 minutes, or until the crust is deep reddish‑golden and the loaf sounds hollow when tapped.
Time: PT20M
Temperature: 485°F
Cool and Serve
Transfer the baked loaves to a wire rack and let cool completely (at least 1 hour) before slicing. Enjoy as a sandwich bread or with butter.
Time: PT1H
Nutrition Facts
- Calories
- 100
- Protein
- 3 g
- Carbohydrates
- 20 g
- Fat
- 1 g
- Fiber
- 1 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Gluten
Ingredient Substitutions
- Instead of Water: Filtered water
- Instead of All-Purpose Flour: Bread flour
- Instead of Whole Wheat Flour: Spelt flour
- Instead of Salt: Kosher salt (use 1.5× amount)
- Instead of Semolina: Cornmeal
- Instead of Olive Oil: Vegetable oil
Equipment Needed
- Kitchen Scale
- Stainless Steel Mixing Bowl
- Sturdy Spoon
- 4‑Quart Container
- Proofing Basket (Banneton)
- Bread Pan (Challenger or similar)
- Oven
- Razor Blade or Lame
- Tea Towel
- Bench Scraper (optional)
Critical Steps — Do Not Skip
- Feeding and ripening the starter (8‑hour wait)
- Overnight bulk fermentation (≈11 hours)
- Creating surface tension during shaping
- Baking covered to generate steam
Chef Tips from the Video
- Use a kitchen thermometer to keep water at 86°F (30°C) for consistent fermentation speed.
- Keep a spray bottle of water handy to mist the dough if it looks dry during the overnight rise.
- A light coating of olive oil on the container prevents the dough from sticking during the bulk rise.
Troubleshooting
Dough is too sticky to handle.
Wet your hands generously and use a bench scraper to lift the dough. If still unmanageable, add up to 10 g more flour during the shaping stage.
Loaf collapses after scoring.
Ensure the bulk fermentation was not over‑proofed; the dough should feel airy but still hold shape. Reduce proof time or lower room temperature next time.
Crust is pale and hard.
Make sure the pan is preheated and the oven is at the correct temperature. Bake covered for the full 20 minutes to generate steam.
Storage
Refrigerator: Wrap tightly in plastic or store in a bread box for up to 5 days.
Freezer: Slice, wrap each slice in foil, then place in a freezer bag; keep for up to 3 months.
Room temperature: Best eaten within 24 hours; store in a paper bag or bread box.
Make-Ahead Tips
- After shaping, you can refrigerate the loaves overnight for a slower proof and deeper flavor.
- Unbaked dough can be frozen after the overnight bulk rise; thaw in the fridge overnight, then shape and proof.
Frequently Asked Questions
What is the cultural significance and history of no‑knead Tartine country sourdough in American artisan baking?
Tartine country sourdough, popularized by San Francisco baker Chad Robertson, represents the modern American artisan bread movement that values natural fermentation, high hydration, and simple ingredients. The no‑knead adaptation keeps the tradition alive while making it accessible to home bakers with limited time.
What are the traditional regional variations of country sourdough in the United States?
In the U.S., country sourdough can vary from the high‑hydration, open‑crumb style of the West Coast to denser, whole‑grain versions found in the Midwest and Northeast. Some bakers add rye or spelt flour for regional flavor twists.
How is no‑knead sourdough traditionally served in American households?
It is often sliced thick and used for sandwiches, served alongside soups or stews, or simply enjoyed with butter and jam. The crusty exterior makes it ideal for toast, while the tender crumb holds up well to hearty toppings.
What occasions or celebrations is no‑knead Tartine country sourdough traditionally associated with in American culture?
While not tied to a specific holiday, artisan sourdough is a staple at weekend brunches, family gatherings, and holiday meals where homemade bread adds a special touch. Many bakers make it for Thanksgiving or Christmas dinner to impress guests.
What authentic traditional ingredients are essential for this no‑knead Tartine country sourdough versus acceptable substitutes?
The core ingredients are a mature sourdough starter, all‑purpose flour, whole‑wheat flour, water, and salt. You can substitute bread flour for all‑purpose or spelt flour for whole‑wheat, but the flavor and texture will change slightly.
What are the most common mistakes to avoid when making no‑knead Tartine country sourdough at home?
Common errors include over‑proofing the dough, using water that is too hot or too cold, and under‑developing surface tension during shaping. Each leads to a flat loaf, a gummy crumb, or a cracked crust.
Why does this no‑knead sourdough recipe use a lower hydration (69 %) and reduced starter percentage compared to the original Tartine formula?
Lower hydration makes the dough easier to handle and shape without kneading, while a smaller starter percentage slows fermentation, allowing an overnight rise at room temperature to develop flavor without a cold retardation step.
Can I make the no‑knead Tartine country sourdough ahead of time and how should I store it before baking?
Yes. After shaping, you can refrigerate the loaves for up to 12 hours for a slower proof, then bake directly from the fridge. For longer storage, freeze the shaped loaves and bake after thawing and a brief room‑temperature proof.
What texture and appearance should I look for when the no‑knead Tartine country sourdough is done baking?
The crust should be deep reddish‑golden, glossy, and crackly, with a pronounced “ear” where it was scored. When tapped, the loaf should sound hollow, and the interior crumb should be open, moist, and slightly chewy.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on practical home baking techniques, especially sourdough and artisan breads, offering clear, science‑based explanations and approachable recipes for bakers of all skill levels.
How does the YouTube channel Brian Lagerstrom's approach to sourdough baking differ from other artisan bread channels?
Brian Lagerstrom emphasizes simplifying classic techniques—like the no‑knead method—while still preserving flavor and texture, whereas many other channels stick closely to traditional, labor‑intensive processes. His videos often include time‑saving hacks and clear troubleshooting.
Last updated: August 28, 2026
