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A Delicious No-Knead Recipe That is Simple and Delicious

A fresh, crusty, fluffy loaf of homemade sourdough is truly hard to beat. Contrary to popular belief, it’s not as challenging to make as you might think! While there are several steps to follow and become familiar with, it’s well within your capabilities. I have full confidence in you! Despite making sourdough every weekend, I don’t consider myself much of a “baker” at all. Besides bread, we hardly bake anything else.

By following the simple, step-by-step instructions outlined in this article, you’ll soon be crafting your own nutritious, mouthwatering, no-knead sourdough at home with ease! Once you’ve dipped your toes (or, uh… hands) and gained some experience with this basic recipe and process, the possibilities are endless. You’ll have the freedom to experiment with creative variations: adjusting flour ratios, incorporating dried or fresh herbs, nuts and seeds, fruit, and much more!

As we embarked on our journey of bread-making, we delved into and gleaned the basic process from the exceptional sourdough expert, Maurizio. Our preferred recipe is loosely adapted from one of the beginner loaves featured on his blog, The Perfect Loaf. However, perfection isn’t our primary objective here on our homestead. Our aim is simply to create fuss-free, delicious, organic, homemade bread. And that’s precisely what I aim to share with you here! Of course, if it happens to look beautiful, that’s an added bonus.

That being said, I won’t delve too deeply into the intricacies of baker’s terminology, hydration ratios, and other technical jargon. While I may define certain terms here and there to help acquaint you with some common vocabulary, I don’t intend to speak like a professional baker. Because I’m not one.

We aren’t meticulous in our baking endeavors. We lead busy lives, and sometimes our timing is a bit off. Each loaf turns out differently—some may be less fluffy or aesthetically pleasing than others. But what matters most to us is that they all taste good!

What are the advantages of baking sourdough at home?

There are numerous compelling reasons, some more apparent than others. Naturally, the foremost benefit is the freshness that comes with homemade bread. Additionally, the ability to dictate the ingredients to suit your preferences, whether it be opting for whole wheat or selecting all-organic components, adds another layer of appeal. Moreover, as previously mentioned, the creative possibilities are boundless – from experimenting with various flavors to crafting unique designs. The thrill and satisfaction of unveiling the meticulously prepared loaf from the dutch oven or combo cooker is truly exhilarating.

Once you’ve gathered all the necessary supplies, producing sourdough at home proves to be significantly more economical compared to purchasing bread from the store, particularly artisanal sourdough made locally. In certain areas, a single loaf from specialty bakeries may command prices as high as $17. While indulging in such a treat occasionally was feasible, now the prospect of enjoying something even more superior every weekend, at a fraction of the expense, and without the need to step outside becomes a definite win-win situation.

Did you know?

Homemade sourdough isn’t actually sour? Surprising, isn’t it? While there are methods to enhance its tanginess if desired, homemade sourdough differs significantly from the conventional “sourdough” loaves found in stores. Its name stems from the fermentation process it undergoes, not its inherent sourness. Made through a slow fermentation process utilizing wild yeasts present in the sourdough starter, it achieves its rise without the aid of commercial yeast.

Interestingly, naturally-fermented sourdough is often well-tolerated by individuals with mild gluten sensitivities or irritable bowel syndrome (IBS) who typically steer clear of bread consumption. I happen to fall into this category! The scientific explanation lies in the fermentation process. Raw wheat or rye contains certain carbohydrates that can be challenging for some individuals to digest. Through fermentation, these carbs are significantly reduced, leading to a decrease in bloating, gas, and discomfort associated with their consumption, and sometimes even complete elimination of these symptoms. Furthermore, the fermentation process enhances the bioavailability of nutrients in the bread, making them easier for your body to absorb. This makes homemade sourdough not only a culinary delight but also a health-conscious choice worth considering!

Supplies & Ingredients

Ingredients

• Sourdough starter – approximately 100 grams will be used in the recipe. If you need sourdough starter, feel free to pick up a dry (but alive!) organic sourdough starter from the Delgado Homestead shop. All it needs a little water, flour, and few days to get active again.
• Flour – 455 grams total. A combo or organic white bread flour and whole wheat flour is used. A little rye flour is optional.
• Salt – 10 grams. Sea salt, kosher salt, or Himalayan salt is preferred over iodized table salt.
• Filtered water – 345 grams (about 1.5 cups) *Note that if you live in a very humid climate like Florida, Hawaii or the Pacific Northwest, you’ll want to scale back on the water content. Start off with 1.25 cups and add more if needed. 

Supplies

• Liquid measuring cup
• A large mixing bowl and/or dough tub
• A kitchen scale
• A dutch oven or cast iron combo cooker
• Proofing Basket, aka banneton. Choose between a round “boule” shape or an oval “batard” shape.
• A lint-free tea towel
• High-heat oven mitts
• Thermometer – Either a food probe thermometer or an ambient room thermometer
• Dough scraper
• A warm location

Instructions

Before delving into the detailed steps, here’s a brief overview: Sourdough baking typically spans over two days, with much of the time allocated to the dough’s fermentation stages. Don’t fret; most of the time, the dough is simply left to ferment at various intervals. I’ll provide comprehensive instructions shortly, but it’s beneficial to keep this timeline in mind.

For example, let’s consider baking a loaf on Saturday morning. Assuming your sourdough starter resides in the fridge, you’ll need to remove it on Thursday evening to allow it to gradually reach room temperature overnight. On Friday, you’ll feed it once or twice and prepare the dough with the active starter late in the afternoon. The dough undergoes proofing in the refrigerator overnight and is ready for baking on Saturday morning. This schedule has proven effective for us and is simpler than it might initially seem. You’ll soon establish your rhythm effortlessly.

It’s worth noting that many sourdough recipes yield two loaves. They typically begin with doubled ingredients, then divide the dough during proofing. However, if a single loaf suffices for your needs, our recipe accommodates just that. Should you desire two loaves, feel free to double the ingredients as desired!

Step 1: Feed Sourdough Starter

In baking circles, the process of nurturing and preparing your starter for baking is often referred to as “building your levain.” Essentially, levain is another term for sourdough starter—a crucial leavening agent responsible for initiating fermentation and facilitating dough rise. If the concept of “feeding” your starter is unfamiliar to you, it may be beneficial to revisit our previous discussion on creating and maintaining a sourdough starter.

When incorporating your starter into the dough, it’s imperative that it reaches its peak activity level. Peak activity is indicated by vigorous bubbling within its container, a doubling or more in volume, and a stable stage where it no longer expands or rises further but has yet to collapse or deflate.

The duration required for a starter to reach peak activity can vary significantly from one home to another, influenced by factors such as yeast strains, their potency, ambient temperature conditions, and the type of flour used in feeding. The optimum temperature for activating a sourdough starter is typically around 75°F. We’ll delve further into temperature management in subsequent sections.

Occasionally, you may opt to feed your starter twice before baking to ensure it achieves a robust peak. For example, if your starter has been refrigerated for a week or two, it may benefit from two feeding sessions before use. If you store your starter in the refrigerator like we do, some pre-planning is necessary. We typically remove the starter from the refrigerator the night before we plan to make our dough, allowing it to gradually reach room temperature overnight. Subsequently, we discard and feed it in the morning upon waking and sometimes repeat this process midday to early afternoon before proceeding to step 2.

If you maintain your starter at room temperature consistently, ensure it’s adequately fed and thriving on the day you intend to prepare the dough, following the same guidelines outlined above.

Step 2: Make Autolyse

An “autolyse” refers to the process of combining flour and water, allowing them to mingle and hydrate for about an hour before incorporating the salt and sourdough starter. When you sense that your starter is nearing its peak activity, it’s time to initiate your autolyse. It may take a bit of practice to gauge this timing accurately, but don’t stress too much about it. There have likely been occasions where we’ve used the starter without it being precisely at its peak, as long as it shows clear signs of activity and bubbling.

Flour

Begin by adding a total of 455 grams of flour to a large mixing bowl. While our preferred basic loaf typically comprises approximately 65% white bread flour, 30% whole wheat, and 5% rye, feel free to adjust these ratios according to your preference. For instance, for this example, you would use about 295 grams of bread flour, 137 grams of whole wheat, and 23 grams of rye flour, totaling 455 grams. The exact precision to the gram is unnecessary; simply ensure that the total amount is approximately 455 grams.

It’s worth noting the significance of weighing ingredients rather than relying on volume measurements like cups. In the world of sourdough baking, precision in ingredient quantities matters greatly. Different types and brands of flour possess varying densities, making volume measurements less accurate. While both bread flour and all-purpose flour can be utilized for sourdough, the slightly higher protein content in bread flour aids in achieving a better rise. Whole wheat and rye flours contribute to the nutritional value of the bread but can also affect its texture, making it denser if used excessively. Moreover, incorporating whole wheat or rye flour into your sourdough starter can noticeably boost its activity level.

Water

The recipe specifies a total of 345 grams of water, but we won’t be adding all of it at once! Opt for filtered water and avoid chlorinated tap water, as passing it through a basic carbon filter like a Brita will eliminate the chlorine.

To measure your water, follow the same process as you did with the flour, but with a liquid measuring cup. A handy tip I’ve learned is that 345 grams of water is nearly equivalent to 1.5 cups, at least in our measuring cup. By weighing this amount once and noting it down, you can skip the need to weigh the water each time you bake. For convenience, I recommend trying the same approach. Remember, if you reside in a humid climate, start with slightly less water (about 1.25 cups) and adjust as necessary.

It’s advisable to incorporate warm water. Adding cold water may lower the dough temperature, potentially slowing down the fermentation process. The ideal temperature is around 90 degrees Fahrenheit. You can either allow it to sit out to warm up or, as we prefer, quickly microwave it for 30 seconds. (Our water typically starts off very cold because we use the filtered spigot from our refrigerator.) If you have a probe thermometer on hand, even better! Check the temperature and aim for lukewarm water, neither too hot nor too cold to the touch.

Next, add most of the lukewarm water to your 455 grams of flour, reserving about 25 grams to add later. Similarly to before, I recommend gauging what 25 grams looks like in your measuring cup for future reference, eliminating the need for constant weighing. However, truth be told, I typically add most of it and save a small splash for later.

Mix & Sit

It’s time to roll up your sleeves and dive in! But before you do, make sure to wash your hands thoroughly. It’s also a good idea to remove any rings to avoid getting dough stuck in them. Now, immerse your hands in the mixture and thoroughly combine the 455 grams of flour with the 320 grams of water you’ve added. Be prepared, it’s likely to be quite sticky and messy at this stage.

As you mix, consider using a dough scraper to help scrape any bits off the sides of the bowl and your hands, aiding in the thorough incorporation of ingredients.

Congratulations! You’ve just completed the autolyse. Now, allow this mixture to rest for an hour at around 75°F. We typically cover our bowl with a damp tea towel to prevent the dough from drying out. If you’re using a dough tub, simply set the lid loosely on top. During this resting period, the flour becomes hydrated, activating enzymes that kickstart the fermentation process and promote gluten development.

Maintaining the optimal fermentation range of 70-80°F for your sourdough starter, autolyse, and final dough (in the subsequent step) is crucial. Many common frustrations, such as inactive starters or dough that fails to rise, often stem from less-than-ideal temperature conditions. It’s essential to avoid extreme temperature fluctuations, as excessive heat can accelerate proofing too rapidly, resulting in suboptimal outcomes.

Consider implementing these strategies to ensure your sourdough remains warm and content:

1. Position your sourdough in the warmest area of your home, particularly during cooler seasons like winter. Areas near a fireplace, heater, or on countertops adjacent to the stove can provide adequate warmth.
2. Utilize the heat emitted by household appliances, such as placing your sourdough near or atop a refrigerator, bearing in mind that heat rises.
3. Wrap your mixing bowl or container with traditional holiday string lights. This technique, often used for maintaining warmth in kombucha crocks during winter, is effective due to the gentle heat emitted. Opt for classic lights, as newer LED variants produce minimal heat.
4. Consider using a seedling heat mat if one is available, as it provides controlled warmth ideal for encouraging fermentation.
5. Store your sourdough inside the oven (turned off) with the oven light switched on, creating a cozy environment conducive to fermentation.

To monitor temperature levels accurately, you can employ either a food probe thermometer to gauge the dough’s temperature directly or an ambient thermometer positioned next to the bowl to assess the overall conditions in that specific spot.

In addition to temperature regulation, adjusting the feeding regimen can revitalize a sluggish sourdough starter. Incorporating whole wheat or rye flour during feeding can quickly invigorate the starter’s activity levels. A common practice involves feeding the starter a mixture of half bread flour and half whole wheat or rye flour to promote robust fermentation.

Step 3: It’s Dough Time!

Once the autolyse, consisting of the flour and water mixture, has been left to rest for approximately an hour and your starter has reached its peak activity, it’s time to combine them! Place a bowl on the scale once again and measure out roughly 100 grams of active starter into it. Precision isn’t crucial here; you can add anywhere from 95 to 105 grams. However, always ensure you retain at least half a cup of starter for future use—simply return any excess starter to the fridge if that’s where you store it. No need to feed it again at this point.

Add the 100 grams of sourdough starter, along with 10 grams of salt and the remaining 25 grams of water, into your autolyse. Mix by hand once more, using a pinching and folding motion to thoroughly incorporate the ingredients. The dough is likely to feel much wetter and looser compared to the previous mixing stage.

To help the dough firm up slightly, I highly recommend proceeding to Step 4! It significantly aids in achieving the desired consistency. However, if you prefer not to, that’s perfectly fine. Simply mix the dough as well as possible and allow it to rest in the bottom of the bowl before proceeding to Step 5.

Step 4: Slap & Fold

This step is pretty much what it sounds like. Don’t worry, I will show you in a video below. On a clean counter top, flop the dough down, fold it over itself, pick it up, flop it down again, fold, and repeat. The dough will start to tighten up almost immediately! Continue until it’s formed, but stop once the dough starts to get extra sticky on the counter. If needed, use a dough scraper to ease it back into your bowl or dough tub.

Step 5: Bulk Ferment

Now that your dough ball has been formed and nestled within its bowl or tub, it’s time to initiate the bulk fermentation process. During this phase, the starter begins to interact with the flour from the autolyse, kickstarting the fermentation process. You may notice the appearance of air bubbles in the dough as it undergoes bulk fermentation.

Cover the bowl with a damp tea towel or loosely fitting lid for your container, and find a warm spot to tuck it away once more. The dough will undergo bulk fermentation for approximately four hours, though occasionally, we extend this period by an hour or two without significant impact.

As mentioned earlier, the term “bulk ferment” denotes that the dough, if intended for multiple loaves, undergoes fermentation together as one cohesive mass at this stage. It’s during Step 7 that the dough is divided into individual portions for shaping. If you’ve doubled our recipe, fear not! Simply continue following the instructions as outlined.

Step 6: Stretch & Fold

In the initial phase of bulk fermentation, you’ll engage in several rounds of a technique known as “stretch and fold.” This method is aimed at enhancing the dough’s elasticity, facilitating the formation of a robust loaf, and introducing air into the mixture. Performing approximately 3 to 4 sets of stretch and fold is recommended during this period, spaced about half an hour apart, hence this process takes place “during the first half of bulk ferment.”

A single “set” of stretch and fold comprises the following steps: Using clean, moistened hands, gently lift and grasp one side of the dough ball. Handling sticky dough is easiest with wet hands. As the dough may have relaxed since it was placed in the bowl half an hour ago, slide your hands underneath and pull up on one side until you encounter resistance—this is the stretch. Next, fold the dough over itself, essentially creating a half-fold. Avoid pressing down on the dough after folding, as trapping air between the folds is beneficial. Rotate your bowl 90 degrees and repeat the process: stretch and fold.

Once you’ve completed a full rotation around the bowl, stretching and folding as you go, one set is finished. Some bakers may opt to go around the bowl more than once, aiming to achieve a consistent dough tension. I prefer to gauge the process by feel rather than adhering strictly to a set number of repetitions. If the dough becomes challenging to stretch without tearing, or if signs of tearing become apparent, it’s advisable to conclude the set to avoid compromising the gluten structure—the very strands responsible for providing the bread with optimal rise and structure. Repeat this process 2 or 3 more times, spaced approximately half an hour apart, before allowing the dough to rest for the remainder of the bulk fermentation period.

Optional: Add Goodies

When adding ingredients such as herbs, nuts, seeds, or dried fruit into the dough, we typically do so during the initial set of stretch and fold. This timing allows ample opportunity for the additions to be thoroughly mixed during subsequent stretch and fold cycles.

Alternatively, these additions could be incorporated earlier, at the same time as adding the sourdough starter, salt, and remaining water to the autolyse. We’ve experimented with both approaches, and both yield satisfactory results. If you’re adding ingredients that may pose a challenge to fully mix and distribute evenly, such as grated carrot, it’s advisable to add them earlier along with the starter.

Step 7: Form the Loaf

Once the dough has undergone bulk fermentation for approximately 4 hours, it’s time to begin the shaping process. Since the dough may have relaxed in the bowl during fermentation, give it one final stretch and fold to help tighten it up a bit. Next, transfer the dough ball onto a lightly floured surface. If you’ve doubled the recipe, this is where you’d divide the bulk dough into two equal portions before shaping each individually.

To shape the dough into a boule (round) shape, grasp the sides of the dough from opposite ends and pull and pinch them together at the center. Repeat this process on the alternate sides of the dough. Then, flip the dough ball over so that it’s resting on top of its pinched side.

For oval “batard” loaves, a similar process is followed, focusing more on pulling, pinching, and tucking from two sides to encourage a longer loaf shape.

Bench rest

Most bakers allow the dough to rest on “the bench” (counter) for about 10 minutes after the initial forming. After a 10 minute rest, repeat the forming process from above one last time before adding it to your proofing basket.

Proofing basket

A proofing basket, aka banneton, is a tool used in baking to help form the loaf, keeping its shape while it rises. The baskets are made from breathable materials and wick moisture away from the dough, which contributes to a good rise and really nice crust on the bread!

After forming the dough for the last time, ease your dough ball into a lightly floured proofing basket. Keep the pinched side of the dough down – that also helps keep the shape you formed.

We usually keep the cloth lining in, dusting it lightly with flour using a small stainless steel strainer, though the cloth can be removed and you could flour the wooden part directly instead. In place of a banneton, a small mixing bowl lined with a flour-dusted tea towel could work.

STEP 8: Proof

Now that the dough has been shaped and snugly nestled in its banneton, it’s time to let it proof overnight in the refrigerator. Cover the banneton and dough with a damp tea towel, beeswax wrap, or another suitable cover to prevent drying out. Proofing, in this context, refers to the final fermentation and rise of the dough.

Why the refrigerator? Let’s delve into the benefits of allowing the dough to undergo a prolonged, slow fermentation process:

Extended fermentation time allows beneficial bacteria to work longer, further breaking down and transforming carbohydrates into probiotics, making the bread healthier and easier to digest. This extended fermentation period also contributes to a more tangy, developed, and complex flavor profile. Loaves that undergo an extended proofing period in the fridge typically retain their shape better during baking. Moreover, refrigerating the dough offers flexibility in your baking schedule, as the duration for overnight proofing is quite adaptable. Aim for a cold proof of at least 6 hours; however, our dough typically stays in the fridge for approximately 10 to 12 hours, with some bakers opting for up to 18 hours. Feel free to experiment with proofing times based on your schedule and desired results.

STEP 9: Prepare to Bake

The following morning, with your dough proofed overnight, it’s time to proceed to baking. But first, a few preparatory steps:

Preheat the oven: Begin by preheating the oven to 475-500°F about an hour before baking. Adjust the temperature based on your oven’s specifications and performance. This preheating time is crucial to ensure the oven reaches its full temperature and to heat up your dutch oven or cast iron combo cooker thoroughly. Place the cooker in the oven during preheating to ensure it’s piping hot when the dough is added. Why use a Dutch oven or combo cooker? While it’s possible to bake sourdough on a flat oven sheet or pizza stone, utilizing a Dutch oven or combo cooker offers a significant advantage: steam! By enclosing the dough within the pot, you create a steamy environment that promotes a superior rise and results in a more moist loaf.

Additionally, the combo cooker’s versatility allows for various cooking methods, enhancing convenience. Retrieve the dough: Once the oven (and cooker) has been preheating for an hour, remove the dough from the refrigerator. To transfer the dough from its proofing basket or bowl, place a piece of parchment paper slightly larger than the basket size on top, followed by a cutting board. Flip the assembly upside down, gently lift the basket away, and the dough should now be on the cutting board, ready for baking. Remember, you can reuse the parchment paper for subsequent bakes.

Scoring (optional)

Using a bread lame, you may choose to score your loaf before baking. This means to make cuts in the top of the dough. Before doing so, I usually lightly dust the top of the dough with flour, using a small stainless steel strainer/sifter. Gently rub the flour around to evenly cover the dough before scoring with the lame. A bread lame is basically a razor blade, attached to a handle for ease of use and safety. This is not just for creating pretty patterns, though that is one fun use for it!

If you don’t give your dough a nice deep slash somewhere across the top or side before baking, its crust will sort of haphazardly split open somewhere (or, everywhere) during the rapid oven rise. It’s not a huge deal and won’t “ruin” your loaf, but most bakers prefer more controlled splitting.

Where you score the loaf will be the place that it splits open most. Deeper scores are used for directing that rapid expansion. It may create a nice little lip on your loaf. Bakers call this the “ear”. Smaller, shallow scoring can be used to create beautiful designs. Doing all of this while the loaf is still cold makes it much easier! It reduces the “drag” through the dough as you score.

STEP 10: Bake

Once you’ve flipped the chilled dough onto the cutting board (and optionally scored it), it’s time to swiftly transfer it into the oven! Carefully guide the loaf and parchment paper into the preheated Dutch oven or combo cooker. The combo cooker proves particularly useful here. Position the cutting board near the edge of the (quite hot!) bottom pan section, grasp the parchment paper’s sides, and gently slide the entire assembly off the board and into the cooker. Cover with the lid and place it in the oven.

You’ll likely want to invest in high-heat rated oven mitts as standard ones aren’t designed to withstand temperatures up to 500°F and could even melt. It’s crucial to protect yourself, as second-degree burns from such high temperatures are no laughing matter.

Bake covered for 35 minutes at 475-500°F. Say hello to steam! Then, remove it from the oven and uncover it for the exciting part – the big reveal! But don’t linger too long; swiftly return it to the oven to finish baking, uncovered, for a final 7-10 minutes. Once baked, promptly transfer the loaf from the hot pan to a cooling rack.

Tip to Prevent a Burned Bottom: Here’s a fantastic tip from one of our blog followers, Bobbi, to prevent the bottom of the loaf from becoming overly crispy. During baking, place a cookie sheet on the empty oven rack just below the one holding your baking vessel (e.g., combo cooker or Dutch oven). This sheet absorbs and blocks the excess heat from reaching your precious loaf, preventing it from burning.

STEP 11: ENJOY!

Allow the loaf to cool for a few hours before slicing into it. I know, the temptation to dive right in is nearly irresistible! However, it’s essential to resist the urge as the steam continues to work its magic inside, and you don’t want to release it prematurely.

Once it’s sufficiently cooled, grab a knife and carefully cut into it. If you find that your knife is mashing and tearing the bread, it might be time to invest in a decent bread knife.

Now, take a peek inside! How does it look? Are you absolutely thrilled? Snap a “crumb shot” and flaunt it to your friends! Not familiar with the term? A crumb shot is a photo of a loaf cut in half, revealing its inner structure, as depicted below. The “crumb” refers to the pattern, texture, and holes inside the bread.

Even if your loaf doesn’t boast massive air pockets, don’t fret! In my opinion, bigger holes don’t necessarily equate to better bread. While some bakers take pride in towering loaves with an airy, open crumb, I believe a slice of bread packed with holes can make it challenging to load up with delicious toppings like avocado or hummus!

And there you have it!

I understand that it might not initially seem straightforward; in fact, it might even feel a bit overwhelming at first glance. Trust me, I’ve been there. That’s exactly how I felt when we embarked on this hobby. But don’t let that deter you! Dive right in and give it your best shot. Remember, perfection isn’t the aim here. Just enjoy the process! With practice, you’ll master it.

As for storing fresh bread, our preferred method is wrapping the loaf in a clean tea towel before placing it inside a brown paper bag. Storing bread in just a bag tends to lead to quick drying, while sealing it in a container can result in it becoming soft, stale, or even moldy. Homemade bread inevitably loses some of its freshness after a few days, but fear not! A quick toast or broil can easily revive it when needed.