Print

Effortless No-Knead Sourdough Bread Recipe for Perfect Crispy Crust Every Time

no-knead sourdough bread recipe - featured image
Print Recipe

A simple no-knead sourdough bread recipe that delivers a perfect crispy crust and chewy crumb with minimal hands-on time, using just flour, water, salt, and sourdough starter.

Ingredients

Scale
  • 4 cups (500g) unbleached all-purpose flour
  • 1/2 cup (100g) active sourdough starter, bubbly and fed within the last 8-12 hours
  • 1 1/2 cups (375g) lukewarm water (around 75°F / 24°C)
  • 2 teaspoons (10g) fine sea salt
  • Optional: up to 3/4 cup (100g) whole wheat flour (to swap for all-purpose flour for nuttier flavor)
  • Optional: rice flour for dusting to prevent sticking

Instructions

  1. Mix the dough (10 minutes): In a large bowl, combine 4 cups (500g) unbleached all-purpose flour, 1 1/2 cups (375g) lukewarm water, and 1/2 cup (100g) active sourdough starter. Stir until all flour is hydrated. Cover with a damp towel or plastic wrap.
  2. First fermentation (12-18 hours): Let the dough rest at room temperature (70-75°F / 21-24°C) overnight until bubbly and risen.
  3. Add salt and fold (5 minutes): Sprinkle 2 teaspoons (10g) salt over the dough. Wet hands and fold dough over itself a few times. Cover again.
  4. Bulk fermentation with folds (2-3 hours): Every 30 minutes, perform 3-4 folds by stretching and folding the dough over itself, repeating 3-4 times total.
  5. Shape the dough (10 minutes): Lightly flour work surface, turn dough out, shape into a tight round loaf, and place seam-side up in a floured proofing basket or bowl lined with a floured towel. Cover with a towel.
  6. Final proof (1-2 hours): Let dough rest at room temperature until slightly puffy but not doubled. Test by gently poking; indentation should spring back slowly.
  7. Preheat oven and Dutch oven (45 minutes): Place Dutch oven with lid inside oven and preheat to 450°F (230°C).
  8. Score and bake (45-50 minutes): Remove hot Dutch oven, turn dough seam-side down onto parchment paper, score top with a sharp knife, transfer dough with parchment into Dutch oven, cover, and bake for 30 minutes.
  9. Finish baking uncovered (15-20 minutes): Remove lid and bake until crust is deep golden and crackly. Loaf should sound hollow when tapped on bottom.
  10. Cool completely: Transfer bread to wire rack and cool at least 1 hour before slicing.

Notes

Use a kitchen scale for accuracy. Hydration is about 75%; adjust flour or water if dough feels too wet or dry. Preheat Dutch oven thoroughly for best crust. Do not rush cooling to avoid gummy crumb. Scoring controls bread expansion and adds aesthetic appeal.

Nutrition

Keywords: no-knead sourdough bread, sourdough recipe, crispy crust bread, easy sourdough, artisan bread, homemade bread, no-knead bread

Find it online: https://blairrecipes.com/effortless-no-knead-sourdough-bread-recipe-for-perfect-crispy-crust-every-time/