I bake this sourdough bread recipe when I want a crisp crust and a soft, open crumb. We mix, rest, fold, and let time do the work. The dough feels sticky at first, then turns smooth. Steam lifts the loaf and the kitchen smells warm and honest. You asked for an easy sourdough bread recipe and I hear you. This method fits a busy day. It even works as a quick sourdough bread recipe when your starter looks lively and ready. For ideas after the bake, I share recipes with sourdough bread that make great toast, soup sides, and grilled cheese. Friends keep asking for a one day sourdough bread recipe and this is the plan I trust. If you like to play, try a chocolate sourdough bread recipe on a slow Sunday. Got a gadget on the counter Use a sourdough bread recipe for bread machine to proof the dough, then finish in a hot pot for that crackle we love.
Table of Contents
- 1) Key Takeaways
- 2) Easy No Knead Sourdough Bread Recipe
- 3) Ingredients for No Knead Sourdough Bread
- 4) How to Make No Knead Sourdough Bread
- 5) Tips for Making No Knead Sourdough Bread
- 6) Making No Knead Sourdough Bread Ahead of Time
- 7) Storing Leftover No Knead Sourdough Bread
- 8) Try these bread recipes next
- 9) No Knead Sourdough Bread
- 10) Nutrition
1) Key Takeaways
We keep this bake simple and calm. I mix a wet dough, then let time build strength. Heat and steam lift the loaf. The crust turns crisp. The crumb stays soft. The flavor feels clean and a bit tangy. I bake in a heavy pot for steady heat. I score deep for a proud ear. I let the bread cool so the crumb sets. I slice when the room feels quiet.
This method fits real life. I work during the day. The dough rests in the fridge. Next morning I shape and bake. The plan repeats with ease. The sourdough bread recipe stays steady across seasons. When my starter looks lively, the rise comes fast. When the kitchen runs cool, I add a short bench rest. I read the dough and it tells me when to move.
We serve slices with soup or eggs. We save some for grilled cheese. Leftovers turn into crunchy croutons. The steps stay short. The gear stays basic. The taste rewards the wait. The kitchen smells warm. The day slows down. Bread brings us to the table and keeps us there for one more slice.
2) Easy No Knead Sourdough Bread Recipe
Hi, I am Elena from Elena Cooks at https://www.elenacooks.com. When I crave a calm bake, I reach for this sourdough bread recipe. I say it twice here since it matters for search and for you. The dough starts sticky yet relaxed. We stir with a spoon. We give it a short rest. Gluten forms while we sip coffee. That quiet rhythm helps the day start right.
You asked for an easy sourdough bread recipe and I heard you. This plan fits a busy home. It also checks the box for a quick sourdough bread recipe on a weekend morning when your starter looks strong. After the bake, I love making recipes with sourdough bread like toast with soft eggs or crunchy garlic croutons for salad. Each bite tastes clean and bright.
For playtime, try a chocolate sourdough bread recipe on a slow afternoon. If you keep a machine on your counter, you can lean on a sourdough bread recipe for bread machine to proof warm, then finish the loaf in a hot pot for that crackle we love. Many friends ask for a one day sourdough bread recipe and this one nails that promise with simple steps and steady results.
3) Ingredients for No Knead Sourdough Bread
Active sourdough starter I feed mine until it rises and holds tiny bubbles. It smells mild and a bit fruity. A strong starter brings lift and clean flavor to this homemade sourdough bread.
Water I use room temp filtered water. Cold water slows growth. Warm water speeds it. I aim for the middle so the dough stays relaxed and easy to handle for an artisan sourdough bread feel.
Unbleached all purpose flour The texture stays tender and open. If you swap a small share for bread flour, the chew grows a bit. I keep most all purpose flour for a soft crumb that toasts well.
Fine sea salt Salt seasons the crumb and guides fermentation. I mix it right in with the flour. The dough tightens slightly and gains structure. The flavor rounds out and feels balanced.
Rice flour for dusting I dust the towel or the basket with rice flour. It resists sticking and keeps the surface dry. The loaf releases with ease after the cold rest in the fridge.
4) How to Make No Knead Sourdough Bread
Step one feed and test I feed the starter until it doubles and shows bubbles across the side of the jar. A small spoonful dropped in water floats. That tells me we are ready to mix.
Step two mix and rest I stir starter water flour and salt in a large bowl. The dough looks shaggy. I cover and rest for a short half hour. Bonds form and the dough feels smoother.
Step three folds and patience With wet hands I lift the edge and fold it over. I turn the bowl and repeat. I do this once each hour for three rounds. The dough gains strength while I relax.
Step four cold proof I cover the bowl tight and chill the dough overnight. The flavor grows deeper. In the morning the surface looks calm and slightly domed. Bubbles line the edge.
Step five heat and shape I place a heavy pot with lid in the oven and preheat to a steady four hundred twenty five. I shape the cold dough into a tight round and let it rest for a short spell.
Step six score and bake I move the dough to parchment. I score with a sharp blade. The cut guides the rise. I lower it into the hot pot. I bake covered, then I finish the bake without the lid for color.
Step seven cool and slice I set the loaf on a rack. I wait until the crumb sets. The crust crackles as it cools. Then I slice and taste. The sourdough bread recipe shines with a clean tang and a tender bite.
5) Tips for Making No Knead Sourdough Bread
Read the dough not the clock. Warmer rooms speed rise. Cooler rooms slow it. If the dough spreads, add a gentle coil fold. If it feels tight, give it a longer rest. Small tweaks keep the bake on track.
Use a pot with a metal lid. Steam inside the pot lifts the loaf and sets the ear. If the crust gets dark fast, lower the rack one level or tent the lid a bit. For a thinner crust, crack the oven door at the end.
Flour the towel well with rice flour. That detail saves the shape when you flip the dough. When you score, keep the blade at a slight angle and cut with a smooth motion. Clean cuts open well during the spring.
6) Making No Knead Sourdough Bread Ahead of Time
I plan the mix at night. The dough rests cold and slow. In the morning I shape and bake. This schedule suits workdays and weekends. The loaf cools by lunch. The kitchen smells like a small bakery.
If I need more time, I keep the dough cold for up to twenty four hours. The flavor moves toward a mild tang. The crumb stays tender. For a family dinner I bake two rounds one after the other in the same pot.
For a gift loaf, I bake early, cool fully, then wrap in paper. I add a small card with reheating tips. Friends love a warm slice with butter. A simple sourdough loaf brings joy without fuss.
7) Storing Leftover No Knead Sourdough Bread
I store the loaf cut side down on a board for the first day. The crust stays crisp. The crumb keeps soft. For day two and three I use a paper bag. For longer storage I slice and freeze in a zip bag.
To reheat, I toast straight from the freezer. For a full loaf refresh, I warm the bread in a low oven for ten minutes. The crust perks up and the center feels tender again. The aroma fills the room.
Leftover slices make great bread crumbs and croutons. I dry cubes in a low oven, toss with olive oil and salt, and keep them in a jar. Salads and soups smile when those land on the bowl.
8) Try these bread recipes next
9) No Knead Sourdough Bread
Sourdough Bread Recipe No Knead One Day Loaf by Elena
Ingredients
- 227 g active sourdough starter
- 397 g filtered water
- 600 g unbleached all purpose flour
- 18 g fine sea salt
- Rice flour for dusting the towel
Instructions
- Feed the starter until it looks bubbly and doubles in volume.
- In a large bowl combine starter water flour and salt. Mix until a wet shaggy mass forms.
- Cover and rest 30 minutes.
- Do one set of stretch and fold with wet hands. Lift the edge up and over. Turn the bowl and repeat four times. Cover and rest 60 minutes.
- Repeat the stretch and fold plus the 60 minute rest two more times for a total of three hours of gentle work and rest.
- Cover the bowl well and place it in the refrigerator overnight to ferment slowly.
- Next day place a covered Dutch oven on the middle rack and preheat the oven to 425 F.
- Lightly flour a towel lined bowl or a banneton with rice flour.
- Turn the cold dough onto a lightly floured surface. Shape into a tight round. Rest 20 minutes.
- Move the dough seam side up into the prepared bowl. Cover and rest 40 to 60 minutes at room temp until slightly puffy.
- Turn the dough onto a sheet of parchment. Score the top with a sharp blade.
- Lower the dough with the parchment into the hot pot. Cover and bake 30 minutes.
- Remove the lid and bake 20 to 30 minutes more until deep golden and the loaf sounds hollow.
- Cool on a rack until the crumb sets. Slice when cool.
10) Nutrition
Serving size one slice from fourteen. Calories one hundred seventy. Carbs thirty four grams. Protein six grams. Fat one half gram. Fiber one gram. Sodium three hundred sixty milligrams. These numbers come from typical values for flour water salt and starter and will shift a bit with your flour choice and slice size.
If you track macros, weigh your loaf after it cools. Divide by the number of slices you prefer. Record the grams per slice and plug that into your tracker. I keep a small note on the fridge for future bakes.
Food brings joy and comfort. Use numbers as a guide, not as stress. Share warm bread with someone you love and the math can wait until the plates look empty.
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