How to Make Sourdough Starter - Food & Wine
If you don't have a scale, go for 1/4 cup starter to 1/2 cup of flour to 1/4 cup water. (Flour weighs less per volume than the water or starter.) ...
No-Knead Sourdough Bread
Bake bread, of course! To bake with starter, you'll want it to be active. When I want to bake, I usually take my starter out of the fridge the night before, feed it, and check on it in the morning. If it's bubbling madly, I can use it to bake. If not, I feed it again and wait a couple hours. There are all kinds of sourdough recipes out there, but for your first loaf, try something low-lift, like this <anchor>No-Knead Sourdough Bread</anchor>. You don't need special equipment. It helps to have a Dutch oven, but if you don't, I've also made loaves in stockpots and on super-hot baking sheets. If plan on baking bread a lot, you might even invest in a Challenger Bread Pan. Whatever gear you have will probably make bread! It might not be perfect bakery bread but who cares, as long as it's delicious. Once you get in the habit, you'll be making beautiful country boules at your leisure. Maybe you'll get super into freshly milled flours! Who knows!
No-Knead Sourdough Bread Recipe | King Arthur Baking
No-Knead Sourdough Bread Recipe \| King Arthur Baking [Skip to main content](#main-content)

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1. [Recipes](/recipes)
2. [Sourdough](/recipes/sourdough)

# No-Knead Sourdough Bread

Recipe by [Charlotte Rutledge](/author/charlotte-rutledge)

[538 Reviews4.8 out of 5 stars](#review-section)

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Characterized by its crusty, chewy texture, robust sourdough flavor, and rich golden color, this sourdough loaf has become a favorite in our test kitchen. It relies entirely on its starter for leavening; but with an active, bubbly starter, a little bit of patience, and minimal effort, you’ll be amazed by this stunning, delicious loaf.

Prep

20 mins

Bake

55 mins to 1 hr

Total

12 hrs 35 mins

Yield

1 large loaf

[Save Recipe](/recipebox)

Print


![No-Knead Sourdough Bread - select to zoom](/sites/default/files/styles/featured_image/public/2023-05/No-Knead-Sourdough-5485-01.jpg?itok=zK9Z9DUF)

![No-Knead Sourdough Bread - select to zoom](/sites/default/files/styles/featured_image/public/2023-05/No-Knead-Sourdough-5497.jpg?itok=ukIAgNy8)

![No-Knead Sourdough Bread - select to zoom](/sites/default/files/styles/featured_image/public/recipe_legacy/19928-3-large_0.jpg?itok=z6hrU9GQ)

![No-Knead Sourdough Bread - select to zoom](/sites/default/files/styles/featured_image/public/2023-05/No-Knead-Sourdough-5485-01.jpg?itok=zK9Z9DUF)

![No-Knead Sourdough Bread - select to zoom](/sites/default/files/styles/featured_image/public/2023-05/No-Knead-Sourdough-5497.jpg?itok=ukIAgNy8)

![No-Knead Sourdough Bread - select to zoom](/sites/default/files/styles/featured_image/public/recipe_legacy/19928-3-large_0.jpg?itok=z6hrU9GQ)

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#### Ingredients

- 1 cup (227g) ripe (fed) sourdough starter
- 1 3/4 cups (397g) water, lukewarm
- 5 cups (600g) [King Arthur Unbleached Bread Flour](https://shop.kingarthurbaking.com/items/bread-flour)
- 1 tablespoon (18g) table salt
- 2 teaspoons [diastatic malt powder](https://shop.kingarthurbaking.com/items/diastatic-malt-powder), optional for a more golden color and stronger rise

[Nutrition Information](/nutritional-info/17771)

#### Instructions

Bake Mode

Prevent your screen from going dark as you follow along.

01. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

02. Combine all the ingredients in a large mixing bowl, or a large (6-quart) food-safe plastic bucket.

03. Mix and stir everything together to make a sticky, rough dough. If you have a stand mixer, beat at medium speed with the paddle attachment for 30 to 60 seconds. If you don't have a mixer, just stir with a big spoon or dough whisk until everything is combined.

04. Leave the dough in the bucket or 6-quart bowl, cover it with the bucket’s lid or a piece of plastic wrap, and let it rise for 1 hour.


    #### Perfect your technique



    [![A no-knead sourdough boule](/sites/default/files/styles/kaf_thumbnail_small_200x135_/public/2020-04/no-knead-sourdough-bread-title-1-2.jpg?itok=YXR8-TXP)](/blog/2020/04/27/how-to-make-no-knead-sourdough-bread)

    Blog

    ##### [How to make no-knead sourdough bread](/blog/2020/04/27/how-to-make-no-knead-sourdough-bread)



    By
    Maurizio Leo

05. Gently pick up the dough and fold it over on itself several times, cover it again, and let it rise for another hour.

06. Repeat the rising-folding process one more time (for a total of 3 hours), folding it again after the last hour. Then, place the bucket or bowl in the refrigerator, and let the dough rest for at least 8 hours (or up to 48 hours).

07. When you're ready to make bread, turn the dough out onto a well-floured work surface, and shape it into a rough ball. Leave the dough seam-side up, cover it, and let it rest on a floured surface for 15 minutes.

08. Next, shape the dough to fit the vessel in which you’ll bake it: a 13” log for a 13" [pain de mie pan](https://shop.kingarthurbaking.com/items/pain-de-mie-pan-pullman-loaf-pan-13) or long covered baker, such as our [glazed long covered baker](https://shop.kingarthurbaking.com/items/glazed-long-covered-baker); or a large boule (round) for a round baker or Dutch oven, such as our [bread baking crock](https://shop.kingarthurbaking.com/items/emile-dutch-oven). Lightly grease the inside of your baker, or dust the inside with semolina; alternatively, place the dough on a sheet of parchment. Place the shaped dough in the baker (along with the parchment, if using), and cover it with the lid.

09. Let the loaf warm to room temperature and rise; this should take about 2 1/2 to 3 hours. It won't appear to rise upwards that much, but will relax and expand.

10. With a rack positioned in the middle, start preheating the oven to 500°F one hour before you’re ready to bake.

11. Just before baking, dust the loaf with a fine coat of flour and use a lame or a sharp knife to make one or several 1/2” deep slashes through its top surface. If you're baking a long loaf, one arched slash down the loaf lengthwise is nice, or if baking a round, a crosshatch or crisscross pattern works well.

12. Cover the baker with its lid and place it in the oven. (If you're using a pain de mie pan, leave the lid off.) Reduce the oven temperature to 450°F and bake the bread for 45 minutes.

13. Remove the cover of the baker and bake the bread for 10 to 15 minutes longer, until the bread is deep golden brown and crusty, and a digital thermometer inserted into the center of the loaf reads at least 210°F.

14. Remove the bread from the oven and transfer it to a rack to cool completely.

15. Store leftover bread in a plastic bag at room temperature for several days; freeze for longer storage.


#### Tips from our Bakers

- Don’t have any starter? Here’s a recipe for [homemade sourdough starter](https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe). If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our [classic fresh sourdough starter](https://shop.kingarthurbaking.com/items/classic-fresh-sourdough-starter) — it’ll be ready for baking soon after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our [sourdough baking guide](https://www.kingarthurbaking.com/learn/guides/sourdough).


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