No-Knead Sourdough Bread
No-Knead Sourdough Bread is a medium American recipe that serves 8. 200 calories per serving. Recipe by Nandakchi on YouTube.
Prep: 17 hrs 4 min | Cook: 35 min | Total: 17 hrs 54 min
Cost: $2.05 total, $0.26 per serving
Ingredients
- 300 g Bread Flour (high protein, for structure)
- 200 g Whole Wheat Flour (adds flavor and nutrition)
- 350 g Water (lukewarm (about 25°C) for autolyse)
- 100 g Active Sourdough Starter (100% hydration, fed 4‑6 hours before use)
- 10 g Salt (fine sea salt)
Instructions
Combine Flours
In a large mixing bowl, whisk together the bread flour and whole‑wheat flour until evenly blended.
Time: PT5M
Add Water (Autolyse)
Add the lukewarm water to the flour mixture and stir until no dry spots remain. Cover the bowl and let rest for 1 hour.
Time: PT1H
Incorporate Starter
Add the active sourdough starter to the autolysed dough and mix thoroughly with the stand mixer on low speed for 2 minutes.
Time: PT2M
First Mixing
Increase mixer speed to medium and beat the dough for 3 minutes to develop initial gluten.
Time: PT3M
Rest (First Bulk Fermentation)
Cover the bowl and let the dough rest for 30 minutes.
Time: PT30M
Add Salt Water
Dissolve the salt in a small amount of water, pour into the dough, and mix for 2 minutes.
Time: PT2M
Second Mixing
Beat the dough with the mixer for 5 minutes on medium speed.
Time: PT5M
Rest (Second Bulk Fermentation)
Cover and let the dough rest for 40 minutes.
Time: PT40M
Stretch and Fold
Perform a stretch‑and‑fold: lift one side of the dough, stretch upward, then fold over the center. Repeat on all four sides.
Time: PT5M
Rest After Fold
Cover and rest for another 40 minutes.
Time: PT40M
Coil Fold
Turn the dough onto the bench, coil‑fold it by rolling it into a log and folding it back onto itself four times.
Time: PT5M
Long Rest
Cover and let the dough rest for 90 minutes to complete bulk fermentation.
Time: PT1H30M
Pre‑Shape and Refrigerate
Place a clean cloth in the wicker basket, shape the dough gently into a round, set it in the basket, sprinkle a thin layer of flour, then cover with a nylon bag and refrigerate overnight (≈12 hours).
Time: PT12H
Prepare for Baking
The next day, gently turn the dough onto a parchment‑lined baking tray, make a shallow surface cut (score) with a razor blade, and lightly spray the surface with water.
Time: PT5M
First Bake (Steam Phase)
Place the tray in a pre‑heated oven and bake for 20 minutes at 250°C (470°F) with the fan on and a pan of water for steam.
Time: PT20M
Temperature: 250°C
Second Bake (Finish)
Reduce the oven temperature to 200°C (390°F), turn off the fan, and bake for an additional 15 minutes until the crust is deep golden and the loaf sounds hollow when tapped.
Time: PT15M
Temperature: 200°C
Nutrition Facts
- Calories
- 200
- Protein
- 6 g
- Carbohydrates
- 38 g
- Fat
- 1 g
- Fiber
- 4 g
Dietary info: Vegetarian
Allergens: Wheat, Gluten
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour (use 10% less)
- Instead of Whole Wheat Flour: Spelt Flour, Rye Flour (partial)
- Instead of Water: Filtered water
- Instead of Active Sourdough Starter: Commercial yeast (30 g) – adjust fermentation time
- Instead of Salt: Kosher Salt (use 1.5× amount)
Equipment Needed
- Large Mixing Bowl
- Stand Mixer with Paddle Attachment
- Bench Scraper
- Proofing Basket (Wicker)
- Nylon Bag
- Kitchen Towel or Cloth
- Baking Tray
- Razor Blade or Lame
- Spray Bottle
- Oven Mitts
- Digital Scale
Critical Steps — Do Not Skip
- Add starter and mix thoroughly
- Stretch and fold in four sides
- Coil fold the dough
- Overnight cold proof in the refrigerator
- Score the dough before baking
- First bake at high temperature with steam
- Second bake at lower temperature without fan
Chef Tips from the Video
- Use cold water for the initial mix to slow fermentation and develop flavor
- Perform the stretch‑and‑fold every 30 minutes during bulk fermentation for better crumb structure
- If you don’t have a wicker basket, line a bowl with a well‑floured linen cloth.
Troubleshooting
Dough is too dense and does not rise
Ensure the starter is active and at peak fermentation; increase bulk fermentation time or add a short warm proof (30 min at 27°C).
Crust is too hard or burnt
Reduce the initial bake temperature to 230°C or shorten the steam phase by 5 minutes.
Bread collapses after scoring
Do not over‑proof; the dough should be slightly jiggly when the final proof is complete. Use a stronger flour blend if needed.
Storage
Refrigerator: Wrap tightly in plastic and keep for up to 5 days.
Freezer: Slice, wrap each piece in foil, then place in a freezer bag; store for up to 2 months.
Room temperature: Best eaten the same day; can stay fresh for up to 2 days in a bread box.
Make-Ahead Tips
- The dough can be shaped and refrigerated for up to 48 hours before baking
- After baking, let the loaf cool completely before slicing to prevent gummy texture
Frequently Asked Questions
What is the cultural significance and history of sourdough bread in Western baking traditions?
Sourdough is one of the oldest leavening methods, dating back to ancient Egypt. In Western cuisine it became the staple for artisan loaves, prized for its tangy flavor, chewy crumb, and natural fermentation that predates commercial yeast.
What are the traditional regional variations of sourdough bread in the United States?
In the U.S., San Francisco sourdough is famous for its bright acidity due to local wild yeasts, while Midwestern bakers often blend whole‑wheat for a heartier crumb. Each region adapts hydration and flour ratios to local climate and taste preferences.
How is sourdough bread traditionally served in American households?
It is commonly sliced and toasted for breakfast, used for sandwiches, or served alongside soups and stews. A thick slice with butter or olive oil highlights its rustic flavor.
What occasions or celebrations is sourdough bread traditionally associated with in Western culture?
While not tied to a specific holiday, sourdough is often baked for weekend family gatherings, potlucks, and as a comforting staple during colder months when a warm loaf is especially welcome.
How does sourdough bread fit into the broader American bakery tradition?
Sourdough represents the artisan movement within American baking, emphasizing natural fermentation, minimal additives, and handcrafted techniques that contrast with mass‑produced sandwich loaves.
What are the authentic traditional ingredients for sourdough bread versus acceptable substitutes?
Traditional sourdough uses only flour, water, salt, and a live sourdough starter. Substitutes can include commercial yeast (for quicker rise) or alternative flours like spelt, but they change flavor and texture.
What other American dishes pair well with sourdough bread?
Sourdough pairs beautifully with hearty stews, chili, clam chowder, grilled cheese, and as the base for open‑face sandwiches topped with smoked salmon or avocado.
What makes this sourdough bread recipe special or unique in American cuisine?
The recipe blends bread flour with whole‑wheat for added nutrition, uses a series of stretch‑and‑folds and a coil fold to develop gluten without intensive kneading, and incorporates an overnight cold proof for deeper flavor.
How has sourdough bread evolved over time in American home baking?
Home bakers have moved from simple starter mixes to sophisticated schedules involving autolyse, multiple folds, and refrigeration, allowing greater control over flavor and crumb compared to early 20th‑century quick breads.
What are common misconceptions about sourdough bread?
Many think sourdough requires special equipment or constant feeding; in reality, a basic starter and a few simple steps produce excellent results, as demonstrated in this video.
What are the most common mistakes to avoid when making sourdough bread on the Nandakchi channel?
Over‑mixing the starter, under‑proofing before the final bake, and opening the oven during the steam phase are frequent errors. Follow the timed rests and keep the oven closed for the first 20 minutes.
What does the YouTube channel Nandakchi specialize in?
The YouTube channel Nandakchi focuses on straightforward home‑cooking tutorials, especially baked goods and traditional Korean‑influenced recipes, presented in a friendly, step‑by‑step style.
Last updated: August 28, 2026
