Easy Artisan Sourdough Bread (No-Knead) Recipe

5 from 1 vote

Easy Artisan Sourdough Bread (No-Knead) Recipe

Have you ever wanted to make your own homemade sourdough bread, but felt overwhelmed by all the steps and tools? I felt the same way the first time I tried to bake a loaf of bread from scratch. But let me tell you, this easy artisan sourdough bread recipe is the perfect recipe for beginner bakers who want amazing flavor and texture without the hard work of kneading. The perfect recipe for beginners using simple ingredients and minimal effort.

Prep Time25

Cook Time45

Resting time12

Total Time13 10

Course: bread

Cuisine: American

Keyword: bread recipe, sourdough recipe

Servings: servings, 1 loaf

Calories: 160kcal

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Equipment

Ingredients

100 g active sourdough starter not discard, about 1/2 cup, our recipe for the sourdough starter
375 g warm water about 1 1/2 cups plus 1 tablespoon
450 g bread flour or all-purpose flour, about 3 1/2 cups
50 g whole wheat flour about 1/3 cup
10 g salt about 1 1/2 teaspoons
Optional: a drizzle of olive oil for your bowl

Instructions

Mix the Dough. In a large mixing bowl, whisk together your active starter and warm water until cloudy. Add your flours and salt. Stir with a wooden spoon or your wet hands until a shaggy dough forms. Cover loosely with plastic wrap or a damp kitchen towel and let the dough rest for 30 minutes. This step helps hydrate the flour and begin gluten development without kneading.
100 g active sourdough starter, 375 g warm water, 450 g bread flour, 50 g whole wheat flour, 10 g salt
Stretch and Fold. Over the next 2 hours, perform 3–4 sets of stretch and folds, spaced 30–45 minutes apart. Use wet hands to lift one side of the dough and fold it over. Rotate the bowl a quarter turn and repeat. This builds strength and surface tension in the dough.
Optional: a drizzle of olive oil for your bowl
Bulk Fermentation. Cover the bowl and let it sit at room temperature for 8–12 hours, or until the top of the dough has a nice rise and passes the poke test (a dent springs back slowly). The amount of starter, your room temp, and flour type affect fermentation time. You’ll notice the dough becomes bubbly and elastic as the good bacteria, lactic acid bacteria, and wild yeast do their job.
Shape the Dough. Dust a surface and your hands with a little flour. Gently remove the dough from the bowl using a bench scraper. Shape into a round, seam-side down. Place into a proofing basket dusted with flour (or use a towel-lined bowl). Cover and let the dough rise a second time for 1–2 hours.
Preheat and Score. About 30 minutes before baking, preheat your oven to 450°F with your Dutch oven inside. Turn the risen dough out onto a piece of parchment paper. Use a razor blade or sharp knife to score the dough for a good oven spring.
Bake Your Bread. Carefully place the dough (with parchment) into the hot Dutch oven. Cover and bake for 20 minutes. Then remove the lid and bake another 25–30 minutes, or until the crust is golden brown and the internal temperature reads around 205°F.
Cool and Enjoy. Let the homemade bread cool completely on a cooling rack to finish the fermentation process and avoid a gummy interior. Slice, admire your first loaf, and enjoy the fresh bread you made with minimal effort.

Notes

Weighing Ingredients

While baking sourdough by weight yields the most accurate and consistent results (and helps with hydration levels and fermentation), many home bakers. Especially beginners may be more familiar with cups and teaspoons. Therefore, we’ve included both metric weights and volume estimates improves accessibility, encourages readers to try the recipe, and increases engagement.

Note: All measurements are listed by weight first, which is recommended for best results when baking sourdough. Approximate cup conversions are included for convenience.

⏱ Time Estimates for the Recipe Card

Prep Time: 25 minutes
(Mixing dough + stretch and folds)
Resting/Rising Time: 12–18 hours
(Includes bulk fermentation, dough rest, and second rise — you can break this out more if your card allows)
Baking Time: 45–55 minutes
(20 minutes covered, 25–30 minutes uncovered)
Total Time: 13–19 hours
(Depending on your ambient temperature and fermentation time — helpful to note that most is hands-off)
Most of the time required is hands-off during fermentation or baking.
Start this recipe in the evening and bake the next day for best results.

🍽 Servings

Servings: 1 loaf (about 12 slices)
(You could also say “Makes 1 medium artisan sourdough loaf”)

Nutrition