No Knead Sourdough Bread Recipe

This no knead sourdough bread recipe can be used for any meal. It’s made with a bubbly wild-yeast sourdough starter and simple pantry ingredients.

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After testing out many sourdough recipes and variations, I finally created the sourdough bread recipe that I was hoping to make.

The bread requires no kneading at all with simple ingredients that can be found in the pantry. It is gut healthy, prebiotic rich, and a better alternative to plain white bread.

If you are like me, have you ever been about to buy a loaf of bread and found that sourdough is no where to be found in the ingredient list? Sourdough bread should only have basic ingredients without added yeast to be considered as real fermented bread in my opinion.

Besides, what is more satisfying than making loaves of sourdough bread at home any time you want? And you’ll have the added comfort of knowing exactly what’s in the bread.

To start reaping the benefits of your sourdough starter click here. You can also use your sourdough starter to make honey wheat sourdough sandwich bread, overnight sourdough pancakes, or whole wheat sourdough sandwich bread. So let’s dive into the benefits of using sourdough starter.

Benefits of using a Sourdough Starter for No Knead Sourdough Bread Recipe

• Easier to digest
  • the fermentation process allows the breakdown of the gluten so it’s easier to digest
  • slow fermentation process
• Great for gut health
  • Acts as a prebiotic that provides food for the good bacteria in the gut
  • By making digestion easier
• Low glycemic food
  • less likely to spike your blood sugar immediately like conventional breads
  • slow increase of blood sugar and insulin
• natural wild yeast
  • oldest way of fermenting grains
  • doesn’t use conventional yeast
• low phytic acid
  • due to the fermentation process
  • This makes the bread easier to digest

How long will the No Knead Sourdough Bread last:

• the sourdough bread should last anywhere from 4 to 6 days
  • wrap the bread in cling wrap and leave on the counter (the fridge can dry out the bread and that’s a no-no!)

Tools for success:

• banneton baskets
• bench scrapper
• wooden mixing spoon
• dough whisk
• dutch oven
• measuring cups
• mixing bowl
• parchment paper

Ingredients for No Knead Sourdough Bread Recipe:

• 2 1/3 cups bread flour
• 2 cups all-purpose flour
• 1/2 cup active sourdough starter
• 1 3/4 cups water
• 1 1/2 tsp kosher salt

Sourdough Bread (No Knead Necessary) video:

How to make this No Knead Sourdough Bread Recipe:

Feed the sourdough starter 4 to 12 hours hours before using it.

Gather all ingredients.

Add all flours and salt together and stir to combine. Then add in the sourdough starter and water. Mix with wooden spoon until you can’t. Then with wet hands continue to combine. The sourdough bread dough will be shaggy and sticky so keep that in mind.

Let the dough rest for 30 minutes in order for autolyse to happen.

Afterwards, Do 1 set of folds every 20 mins for 1 hour and 20 minutes (4 folds total). Then perform 1 set of folds every 30 minutes for 2 hours (4 folds total). So, you should have completed 8 folds total.

Let the dough bulk ferment on the counter until it doubles in size. this can take anywhere from 2 to 6 hours depending on the temperature of your house and how active your sourdough starter is (you can also bulk ferment overnight if you’d like to made this from scratch sourdough bread the next day).

After fermentation, pour dough onto a floured surface. Be careful not to deflate all the air bubbles. Split the dough in half. Fold the sourdough bread dough from one side to the other (do this on the left and right side). Then fold the top of the dough down to the center. Now, continue to roll down and scoot the dough under itself until you form a ball. Try your best not to deflate the bubbles in the dough!

Now prepare for the second fermentation

Let the dough balls sit for 20 to 30 minutes to form a skin. This way the dough won’t stick to the banneton baskets.

Place the sourdough bread dough into 2 floured bread banneton baskets. Cover with a bag so that the dough does not become hardened or dry and place in the fridge for the second bulk ferment (8 to 12 hours).

When the second bulk ferment is close to finishing (1 hour left), preheat the oven to 475 degrees and place the dutch oven inside for that hour. I bake my breads 1 at a time so, take one sourdough bread dough ball out of the fridge. Take it out of the bread banneton basket and place seam side down onto parchment paper. Score the dough and bake for 25 minutes at 475 with the lid on. Then bake an additional 10 to 20 minutes with the lid off.

The bread should be beautifully golden brown.

Serve immediately or let the sourdough bread cool down before slicing so the bread won’t be gummy.

PIN IT FOR LATER!

CHECK OUT MY OTHER POST:

• Whole Wheat Sourdough Sandwich Bread
• Sourdough Whole Wheat Buttermilk Biscuits
• Easy Homemade Sourdough Bread Loaf
• Soft Honey Wheat Sourdough Sandwich Bread

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