The world's Easiest Sourdough Bread - Artisan No knead sourdough bread
The world's EASIEST SOURDOUGH BREAD - ARTISAN No knead sourdough bread is a easy American recipe that serves 2. 1800 calories per serving. Recipe by Foodgeek on YouTube.
Prep: 23 hrs 35 min | Cook: 50 min | Total: 24 hrs 40 min
Cost: $7.43 total, $3.72 per serving
Ingredients
- 100 g Mature Sourdough Starter (Active, fed and bubbly)
- 700 g Water (Room temperature, about 21°C (70°F))
- 760 g Bread Flour (High‑protein flour for structure)
- 190 g Whole‑Grain Wheat Flour (Adds flavor and nutrition)
- 22 g Fine Salt (Preferably sea salt or kosher salt, finely ground)
- 15 g Rice Flour (For dusting bannetons; prevents sticking)
- 1 sheet Parchment Paper (Cut to fit peel; helps transfer dough)
Instructions
Combine Starter and Water
Place 100 g mature starter and 700 g water in a large mixing bowl. Stir with your fingers until the starter is fully dissolved.
Time: PT5M
Add Flours and Salt
Add 760 g bread flour, 190 g whole‑grain wheat flour, and 22 g fine salt to the bowl. Mix with your fingers until all flour is hydrated and no dry lumps remain.
Time: PT5M
Bulk Fermentation
Cover the bowl with a wet dish cloth and let it sit at about 21 °C (70 °F) for 9–12 hours, until the dough has roughly doubled in size and jiggles when the bowl is gently shaken.
Time: PT10H
Temperature: 21°C
Pre‑Shape and Rest
Lightly flour an unfloured kitchen table. Dump the dough onto the surface, divide it into two equal pieces with a bench scraper, and perform a simple fold‑over‑itself on each piece to form a loose ball. Let the two pieces rest for 15–20 minutes.
Time: PT20M
Prepare Bannetons
While the dough rests, lightly spritz each banneton with water and dust generously with rice flour.
Time: PT5M
Final Shape
Take one rested dough piece, flip it over, pull the sides out and fold them over the top, then flip and pull forward with the bench scraper. Repeat until you have a tight, taut ball. Place the ball seam‑side up in a floured banneton. Repeat with the second piece.
Time: PT5M
Cold Retardation
Cover the bannetons and place them in the refrigerator for at least 12 hours (or up to 24 hours) to develop flavor and strengthen the gluten.
Time: PT12H
Temperature: 4°C
Preheat Dutch Oven
Place the Dutch oven (with lid) in the oven and preheat to 260 °C (500 °F) for 1 hour.
Time: PT1H
Temperature: 260°C
Transfer and Score
Remove a banneton from the fridge, gently turn the dough onto a piece of parchment paper on your peel, and score the top with a long slash or decorative pattern.
Time: PT5M
Bake Covered
Using the peel, slide the parchment‑paper‑covered dough into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
Time: PT20M
Temperature: 260°C
Bake Uncovered
Remove the lid, lower the oven temperature to 230 °C (450 °F), and bake for an additional 25–30 minutes until the crust is deep golden brown.
Time: PT30M
Temperature: 230°C
Cool
Transfer the loaves to a wire rack and let them cool completely (at least 1 hour) before slicing.
Time: PT1H
Nutrition Facts
- Calories
- 1800
- Protein
- 60 g
- Carbohydrates
- 350 g
- Fat
- 6 g
- Fiber
- 15 g
Dietary info: Vegetarian, Contains gluten
Allergens: Gluten, Wheat
Ingredient Substitutions
- Instead of Bread Flour: All‑purpose flour (use 10% more)
- Instead of Whole‑Grain Wheat Flour: Whole‑wheat flour
- Instead of Fine Salt: Table salt (use 10% less)
- Instead of Rice Flour: Cornmeal, Semolina
- Instead of Parchment Paper: Silicone baking mat
Equipment Needed
- Mixing Bowl
- Bench Scraper
- Wet Dish Cloth
- Banneton (Proofing Basket)
- Dutch Oven
- Baking Peel
- Scoring Blade (Lame)
- Oven
- Oven Mitts
Critical Steps — Do Not Skip
- Mix until all flour is fully hydrated with no dry lumps.
- Bulk fermentation until the dough doubles and jiggles.
- Creating a taut surface tension during final shaping.
- Scoring the dough just before baking.
- Baking with a covered Dutch oven at high heat, then uncovering.
Chef Tips from the Video
- Use a kitchen scale for all measurements – sourdough is very sensitive to flour‑to‑water ratios.
- If your kitchen is cooler than 21 °C, extend the bulk ferment by 1–2 hours.
- For a more pronounced flavor, increase the whole‑grain flour to 250 g and reduce bread flour accordingly.
Troubleshooting
Dough does not rise during bulk fermentation.
Make sure the starter is active and fed; increase the ambient temperature or extend fermentation time.
Crumb is dense and gummy.
Ensure the dough was fully hydrated and given enough bulk fermentation time; avoid over‑handling during shaping.
Bread sticks to the banneton.
Generously dust the banneton with rice flour and give it a light water mist before placing the dough.
Crust cracks excessively after baking.
Bake with the lid on for the full 20 minutes to trap steam, and avoid opening the oven too early.
Storage
Refrigerator: Wrap tightly in plastic and foil; can be frozen for up to 3 months.
Freezer: Wrap tightly in plastic, then foil; store up to 3 months.
Room temperature: Store in a bread box or paper bag for 2–3 days.
Make-Ahead Tips
- You can shape the loaves and refrigerate them up to 24 hours before baking.
- If you skip the cold retard, bake immediately after the bulk ferment; the crust will be slightly less developed.
Frequently Asked Questions
What is the cultural significance and history of sourdough bread in American cuisine?
Sourdough has been a staple of American frontier cooking since the Gold Rush era, prized for its natural leavening and long shelf‑life. It became iconic in San Francisco, where the tangy, chewy loaf symbolized the city’s culinary heritage.
What are the traditional regional variations of sourdough bread in the United States?
In the U.S., San Francisco sourdough is known for its mild tang and crisp crust, while New York bakeries often add malt for sweetness. Some Midwestern bakers incorporate rye or whole‑grain flours for a heartier loaf.
How is the authentic traditional way sourdough bread served in American households?
Traditionally, sourdough is sliced thick and served warm with butter, used for sandwiches, or paired with soups and stews. It’s also toasted for avocado toast or used as a base for bruschetta.
What occasions or celebrations is sourdough bread traditionally associated with in American culture?
Sourdough is often baked for holidays like Thanksgiving and Christmas, as well as for weekend family breakfasts. Its long fermentation makes it a favorite for gatherings where time can be spent preparing the dough ahead of time.
What makes this World's Easiest Sourdough Bread special or unique in American sourdough cuisine?
The recipe eliminates the need for stretch‑and‑fold schedules and long kneading, relying on a simple mix‑and‑rest method while still delivering a classic open crumb and crunchy crust typical of artisan American sourdough.
What are the most common mistakes to avoid when making World's Easiest Sourdough Bread at home?
Common errors include under‑hydrating the dough, not allowing the bulk ferment to double in size, and shaping without creating enough surface tension. Skipping the rice‑flour dusting can also cause the dough to stick to the banneton.
Why does this recipe use a high‑heat covered Dutch oven instead of a regular baking sheet?
The pre‑heated Dutch oven traps steam, which expands the loaf’s oven‑spring and creates a glossy, crunchy crust. A regular sheet cannot replicate that sealed steam environment.
Can I make the World's Easiest Sourdough Bread ahead of time and how should I store it?
Yes. After shaping, you can refrigerate the dough in the banneton for up to 24 hours before baking. Once baked, store the cooled loaves in a bread box for a few days or freeze them wrapped tightly for longer storage.
What texture and appearance should I look for when the dough is ready after bulk fermentation?
The dough should have roughly doubled in volume and feel slightly jiggle‑y when the bowl is gently shaken. It will be airy and soft, with no dry pockets.
What does the YouTube channel Foodgeek specialize in?
The YouTube channel Foodgeek focuses on practical, science‑backed cooking tutorials that simplify classic techniques for home cooks, covering everything from bread baking to modern culinary gadgets.
How does the YouTube channel Foodgeek's approach to sourdough baking differ from other sourdough channels?
Foodgeek emphasizes minimal‑hands‑on steps, eliminating complex schedules and using everyday kitchen tools, whereas many other channels stress multiple stretch‑and‑fold sessions and precise temperature control.
Last updated: August 28, 2026
