Easy Sourdough Bread for Beginners (No-Knead Recipe)
Makes one loaf
A no-knead sourdough loaf using wild yeast starter, flour, water, and salt; bulk fermented, shaped, proofed, then steam-baked until crisp and golden.
| prepPreheat oven to 450–500°F / 235–260°C | ||||||||
| prepLine a large dutch oven, oven-safe pot, or enamel roasting pan with parchment paper | ||||||||
| 120 ml active sourdough starter (at peak) | Mix dough | Add salt, mix until incorporated | Bulk ferment 4–6 hrs, stretch & fold every 30 min for first 2 hrs | Shape into round loaf | Proof 2–4 hrs (or overnight in fridge) | Score with sharp knife | Bake covered 20 min, then uncovered 25–30 min at 450–500°F / 235–260°C until golden brown | Cool on wire rack at least 1 hr before slicing |
| 360 g all-purpose flour | ||||||||
| 300 ml water | ||||||||
| 9 g fine sea salt | ||||||||
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