Regulars to my blog will know I like making bread. At home I have been making sourdough bread on a near daily basis for almost 3 years, and for many years before that on and off . Over time, from reading many recipes and going to demos etc, I have finally developed my own no-knead sourdough loaf recipe which is about as easy as it is going to get. It will also make you wonder how three simple ingredients: flour; water; and salt can taste so good.
Before I started this blog a few friends had asked me for the recipe and are now making sourdough. So when I started the blog they suggested I share it on the blog too. Until now I have been a little hesitant since it can be a bit tricky. There are so many more variables to consider – ambient temperature, humidity, how active the sourdough starter is and so on. That said, once you get the hang of it it really is very easy. With this week being National Real bread week, I felt I should hesitate no longer and finally share my recipe with you.
The actual hands on prep time is quick and takes no more than 10 minutes. After that it is just a case of letting the dough rise for several hours in two stages and then baking. Even when the no-knead sourdough loaf hasn’t gone quite to plan, I have yet to end up with a loaf that is inedible. It always tastes great, even though sometimes it looks not as good as I would like it to and with a bit of practice that happens less and less. So if you have ever thought of making sourdough but haven’t tried it yet, then do give it a try. You will find soon be producing amazing bread and find a routine that works for you, and will wonder why you haven’t done this earlier.
Getting a routine
I make up my dough just before going to bed at around 11pm (it takes less than 5 minutes to make). Mr B then shapes it in the morning at about 8am which also takes less than 5 minutes. It is then left for its second rise, and I pop it in the oven about midday. If you are not home during the day this is obviously not going to work for you. However, you could make the dough before work in the morning, shape when you return home, and bake before bed. Or you can slow down the process by popping it in the fridge and bake in the morning. Alternatively you could make in the morning, shape at lunchtime and bake early evening, if your day permits. The options are endless, as long as you bear in mind you need about 12 hours in all, with the first rising taking the longest 8–10 hours, and the second 4 – 6 hours. If it has a longer first rise the 2nd will be quicker and vice versa. – It all about finding what works for you.
The sourdough starter
Before you make a sourdough loaf you will need to have a sourdough starter. If you have a friend that makes sourdough you could ask them for a bit to get you started. If not you will have to make your own which will take a few days.
Day 1 – mix 3 tbsp of organic bread flour with 3 tbsp water.
Days 2 -4 – add another 3 tbsp bread flour and 3 tbsp water to the starter each day.
- Keep your starter in a sealable container. A word of warning though, for a year or so I kept one of my starters in a Kilner jar until one time when I was feeding it (the process of adding fresh flour and water) the bottom of the jar cracked open while I was stirring it. The result? One horrendous mess. In addition, I had to start all over again. Now I play it safe and use a tall plastic container with a clip on lid.
- The starter needs to be left in a warm place to get started, so for the first few days keep it in a warm place about 20–30C but not in the full sun or it may become too hot and kill off the yeast. If your room is at the lower end of the range you can help the starter along by adding warm water (up to 35C). If it isn’t warm enough the only thing that will happen is that the starter will just take a little longer to get going.
- I like to make my no-knead sourdough loaf with organic flour, but this is not essential. It is, however, important to use organic flour to make the starter.
- Use bottled spring water or filtered water since the chlorine in tap water will inhibit the starter. Once established you can use tap water if you like. Personally I prefer to use filtered water.
- Once the starter is bubbly and active keep it in the refrigerator. If you are making bread everyday you can just keep it at room temperature as long as it is not really hot.
There is more than one way to make a starter. Paul Hollywood adds grated apple to the starter to get it going quickly see his method here . Others recommend using wholemeal flour as there are more natural yeasts on the outer bran of the wheat, although I have always found it to work perfectly fine to use just white flour. Alternatively you can buy dried wild yeast in a sachet on-line and use these as a fail safe way of making a starter. I have used this one in the past. My current starter was made as above with stone ground flour from Woodbridge tide mill.
Using your starter
You may have heard a lot of talk about having to nurture and feed your starter. If that sound like a lot of faff, don’t let that put you off, it isn’t. Once you have a strong starter, it will be quite robust and can last months with out being used, and can be brought back to life by feeding with some fresh flour and water. If you haven’t used your starter for some time you may need to discard about half and add flour and water to replace it allowing a few hours at room temperature or a day in the the refrigerator until it is active again. Don’t worry if a rather ugly grey liquid forms on top, this just indicates your starter is hungry again. Simply stir in and add a little more flour and water. When it is active, it will look like the starter in the picture above.
If you make your no-knead sourdough every day or so you will not need to feed at all, as you will be replacing the starter that you use (and so in effect feeding it) as part of the baking process. If you only bake once a week or so I would recommend mixing in a about 2-4 tbsp flour and 2-4 tbsp water and leaving it at room temperature for about an hour before using, just to get it really going again but it is not essential.
Making the no knead sourdough loaf, Step by step
Just 3 ingredients are needed to make sourdough bread. This method is simple and has very little hands on time to make but you will need to allow plenty of time for the rise.
- 150 g sourdough starter (see body of post)
- 300 ml water
- 500 g strong white bread flour (preferably organic)
- plus extra flour to sprinkle and replenish the starter
- 1½ tsp salt
- Place the sourdough starter in a large mixing bowl. (Remember to replenish the starter after you have made your dough, see below. ) Make up to 450g/1lb (2 cups) with water and add the bread flour and salt.
- Mix to form a rough ball of slightly sticky dough. The dough does not require kneading just mixing until the flour and water is combined.
- Leave in the bowl and loosely cover the bowl. Leave overnight or for about 8-10 hours depending on ambient temperature. The dough will have risen and increased in size.
- Knock back the dough and shape into a ball, you can knead lightly if you like but it is not essential. Place smooth side down in a well floured banneton (special basket) or in a 20cm/9in wide mixing bowl, lined with a tea-towel and well floured.
- Dust the top of the dough with a little more flour. Cover loosely and leave for a further 4 to 6 hours until risen again.
Turn out of the basket or bowl onto a lightly oiled baking sheet, and slash the top a few times with a very sharp knife. Bake at 220℃ (200℃(fan)/425°F/gas mark 6 for about 50 minutes, until risen and golden. The loaf will sound hollow if you tap it on the bottom when cooked.
- Transfer to a wire rack to cool.
Sourdough starter:Keep in the fridge.If it hasn’t been used for a few days try to take out of fridge for about 1-2 hours before required. and add a little flour and water in equal quantities to get it going again.If you don’t use it for a while occasionally discard about ¼ of the starter and replace with fresh flour and water.Replenishing your starter:Replace the starter you have used by adding 75g/3oz (½ cup) flour and 75ml/3floz (½ cup) water. Stir until mixed and return to the refrigerator.I use digital scales so I had my water by weight: 1ml water =1g water.
Nutrition information is approximate and is meant as a guideline only.
That’s an awful lot of words for me, and I hope I haven’t put you off. In any case, if you have managed to get this far, hopefully you are willing to take the plunge. Now for the fun bit. You have an active starter and you know how to look after it, so you are all set to make bread.
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- Place the starter in a mixing bowl, Add the water and stir to mix.
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- Refresh the starter by replacing the starter used with 75g water and 75g flour to the remaining starter and pop back into the fridge.
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- Add the flour and salt.
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- Using your hands mix the flour and water together,
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- until you have a soft sticky dough.
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- Cover and allow to prove for about 8–10 hours.
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- Shape the dough and place in a banneton or bowl lined with a well floured tea towel.
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- Cover and leave to rise before turning out onto a baking sheet.
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- Cut a few slashes in the top of the loaf and bake until golden.
I cover the bowl with a disposable shower cap which works for me as I can use it again and again but you can cover the bowl with cling film, a tea-towel or stick it inside a clean carrier bag.
Once the dough has been shaped I place mine in a banneton . A banneton is a special basket in which to let your loaf rise, they cost about £8 and are readily available on line. I think they are worth getting if you intend to make the bread regularly because it gives such a pretty effect.
In the first instance though, a bowl lined with a well-floured clean tea towel works just as well. I used a 20cm wide bowl for the loaf in all the other pictures .
You will need a very sharp knife to slash the bread over the top. If you use a blunt knife you may find yourself pressing out the air. If your knife is not sharp enough, it’s better to leave it un-cut and just let it tear as it bakes. It does look rather rustic that way.
I am a white crusty bread girl myself, but do sometimes substitute 100g of the white flour with wholemeal which works well. However, if you use more wholemeal flour you will have to start altering the water to flour ratio significantly, as yet I have not tested that enough to give reliable proportions.
As I have mentioned before, sourdough can tend to vary, so sometimes you will find the bread needs a little more or less water or flour, on some days it may rise quicker then on others. You will soon get to know how it should look and feel though. Remember the warmer the environment is the less time the dough will need. Now my most common mistake is leaving the loaf for the second rise too long so that it over proves and collapses a little when turned out. Don’t worry when that happens though, it will just end up a bit flat but still tastes fab .
If you have any questions or want any advise then do leave a comment below or send me an email via the contact page and I will do my best to answer them. I can also highly recommend the book Do/Sourdough/slow bread for busy lives by Andrew Whitley for further reading.
Phew that’s enough from me. Lets get baking!
To spread the word for Sourdough September
I am linking this post to Charlotte’s lively kitchen
and Emily Leary’s A mummy too
Kelvin moody says
No knead sourdough.
Just tried your no knead sourdough and was totally amazed , the results from the no knead weren’t much different to my kneaded /folded sourdough! Great holes good texture the only thing that still eludes me is the art of freestanding a good loaf, mine always ends up slightly flat. I followed your recipe to the ‘t’ and your result is more upright than mine…..any tips?
Regards
Baking mad boy
Jacqui Bellefontaine says
Hi Kelvin, Im so glad you liked the recipe. To be honestI find that the hardest part of making sour dough and my loafs are not all this high. If the dough is too wet it tends not to keep its shape as well but you have to take care not to make it too dry either as that effects the texture. I also find that the quantity of liquid can vary throughout the year/from time to time. so it is rally just a case of find the correct balance and getting to know what it feels like. In other words practice makes perfect.
Over prooving can also cause it not to hold its shape so on warmer days the second rise will not be as long as on cooler days.
Hope this helps a bit. One thing for sure even when its flatter it still tastes great.
Thank you for getting in touch. Let me know if you find any great tips.
Jacqui
Sapphire says
Thank you for posting this recipe
My starter is strong and ready so will be starting my bread in the morning
Jacqui Bellefontaine says
Oh how exciting. Good luck and do get back to me and let me know how you got on.
Jane says
Ive got my starter ready to use now ! Excited to make my first bread with i enjoy your blog , you make it seem easy . Thankyou
Jacqui Bellefontaine says
Hi Jane,
I’m excited for you too! Do let me know how you get on and if you have any questions then just ask. sourdough is a little trickier than some of my recipes but once you get the hang of it you won’t look back I’m sure. Sp pleased to hear you are enjoying my blog and thank you for letting me know its always lovely to hear nice feed back. Jacqui x
Linda says
Thank you Jacqui for sharing this wonderful recipe. For the past 3 weeks I have been research lots of recipes, videos etc. I learned a lot, but tbh it was getting me so confused. After one failed attempt, I tried your recipe, which made more sense, plus I liked your step by step guide and your timing of the process. I used both organic white and whole meal spelt flour and my loaf is so tasty. Thanks again! x
Jacqui Bellefontaine says
Linda you have made my day. I love nothing more than to hear about successes like these. I hope you go on and enjoy many more homemade loaves. Thank you so much for taking the time to comment. Jacqui x
Janice says
Hi Jacqueline
I’ve recently been diagnosed with autoimmune still waiting to hear if its celiac or one of the others.
I’ve started a gluten free diet anyway, I thought all sourdough bread was gluten free,
The point bring is yurs gluten free Jacqueline?
Also can i just say yur blog is so easy to follow, step by step u have guided us through the process and also given us other tips if this happens or if that happens, so honestly you have put it over really well. I enjoyed reading through it, u say its a lot of words, I’m glad there is, as within those words u have managed to motivate, and encourage me, in to believing I can actually make this loaf myself.
Thank you Jacqueline.
Kind regards
Janice and Poppy.
Jacqueline A Bellefontaine says
Hi Janice and Poppy. Thank you for your kind words. Im glad you find my blog and recipes approachable that is my number one aim for Recipes Made Easy.
The issue of Gluten free and sourdough bread can be a bit confusing. To clarify as best I can, Sourdough bread is NOT gluten free. Where the confusion arises is that the long slow ferment of true sourdough bread (i say true as a lot of supermarket sourdough bread is not slow feremented) is that this alters the composition of the gluten which makes it easier for some people to tolerate. So in short if you are just gluten intolerant you may be able to eat sourdough bread without the unpleasant effects of gluten that you experience in regular bread). If you are celiac then I am afraid all sources of gluten is off the menu. I hope this helps if you have any other questions then please do ask.
Jacqui x
Jacqueline A Bellefontaine says
Thank you for your kind words. I am pleased you like and find my recipes approachable that is the number one aim of Recipes Made Easy.
The issue with sourdough and gluten-free can be confusing but I am sorry to say that Sourdough bread is NOT gluten-free. Gluten is found in what and some other grains. The confusion with sourdough bread is that the long slow ferment of sourdough breads alters the composition of the gluten which means that some people who are gluten intolerant are able to eat sourdough without the unpleasant effects they experience when eating other breads. As the gluten is still there (just altered) you will not be able to eat sourdough if you are Celiac. If you find that you are just gluten intolerant and can eat sourdough bread, always make sure that is proper sourdough bread made with the long ferment. Some supermarkets label their bread sourdough because it has the addition of a sourdough starter for flavour but it is still fast risen with regular yeast so the gluten is not changed. I hope this helps clear any confusion. If you have any further questions then do just ask. Jacqui x
Victoria says
Hi Jacqueline,
I’m waiting for my sourdough starters to be ready (is looking good so far!) and really looking forward to make your no-knead sourdough loaf. But I’m getting a bit confused on the ingredient list is 300ml and on the instructions is 450g of water. Am I a bit tired and not getting it? Which is possible!
Can you tell me how much water do I need please.
Thank you
Victoria
Jacqueline A Bellefontaine says
Hi Victoria,
300ml of water is the same as 300g of water, so you will need about 300ml of water to make sourdough mixture up to 450g. I can see that this is a bit confusing thank you for pointing it out, I shall think about how best to change it a bit so it is less confusing and pop back later to update the recipe soon.
Jo Humphreys says
Having almost lost the will to live, with my starter , I have finally got it going well. Have great success with cakes, but not with bread. I prove over night , but no matter how long or short the second proving is, it collapses on its self, when I transfer for baking. I use strong bread flour, but think the dough is too soft. Mixing a firmer dough to start with ends up with a chewy centre. Can you advise please. Regards. Jo
Jacqueline Bellefontaine says
Hi Jo, So glad your starter is now thriving.You should find that if you are using it on a regular basis it should stay that way.
I have had the problem with bread collapsing before baking sometimes. I have found that over time I have been able to recognise better when the dough is the right consistency. As you say if it is too wet it collapses but too dry it becomes a bit tough, so to some extent is is a bit of trial and error. Another reason it may be collapsing is if it is over proved the second time. If you think the consistency of the dough is about right, then try not letting is rise quite so much before baking. I did go through a stage where I was having this problem and realised if I baked it a little earlier I was much more likely to get a decent height to the loaf even when it was a little wetter than it ideal.
If you still struggle what you might like to try is letting it rise in the pan you are baking it in. A lot of people get very good results baking in a well oiled cast iron casserole Or lined with baking parchment. I also have a reader who bakes hers in and earthenware chicken brick she picked up at a charity/thrift shop. So you might like to try that.
Good luck and keep persevering it is so worth it in the end. Do let me know how you got on. Jacqui
Natalie says
It took a little while to get the bread to look pretty but tasty no matter the looks. It’s soooo easy!
Jacqueline Bellefontaine says
Thank you Natalie. You are right even when mine doesnt look perfect it always tastes great and as you say so easy. j x
Anna International says
Great post Jacqueline! I am keen to get people to try sourdough too because it can be really easy once you get the hang of it – my go-to method is even easier than this (because I am lazy!) – I don’t even shape it! However, I can’t use a banneton with that method as it sticks so I am going to give your way a go for some prettier loaves – always more to learn. Also, shower cap – what a brilliant idea – I get through so much cling film! 🙂
Jacqueline Bellefonatine says
Thanks for popping by Anna I shall pop over and check out your method too. I have to confess that sometimes mine sticks too but nine times out of ten I manage to get it out for a pretty loaf. The main thing is that temperamental though sourdough can be at times it always tastes fabulous.
As for the shower cap I got that tip when visiting a good friend in Australlia. Simple but brilliant.
Sasha @ Eat Love Eat says
This is great! I love sourdough bread but have always been too afraid of making it, purely because I believed that looking after the starter would be too much trouble. You make the whole process sound very manageable though. And the fact that it’s no knead is a bonus of course!
Jacqueline Bellefonatine says
I thought the same thing to begin with but they are tougher than you might think. I’m so keen to get more people baking real bread.
Ravina says
Hello. I have made similar bread but will try yours also !!! I am gluten sensitive and just wanted to ask you to make sure, this is gluten free, correct?!! I have heard the Starter makes the bread GF..True?
Jacqueline Bellefontaine says
Hi Ravina,
NO it is not gluten free. However some people who are gluten sensitive can digest sourdough bread more easily and not get the symptons they do with regular bread, which might be where the confusion arrises. It is definitely not suitable for you if you are allergic to gluten or are celiac.
Angela / Only Crumbs Remain says
I’m just loving no knead bread Jacqueline after watching Paul Hollywood’s City Bakes when he was in new York, it’s amazing how we ca still make fantastic bread without any kneading! Your loaf looks absolutely delicious, I love the fact that you popped it into a basket for the second prove to get those beautiful marks – and those slashes, well I really must sharpen our kitchen knives as they make the loaf look so much more inviting then letting the bread tear a little as it bakes.
I had no idea that wholewheat flour naturally contained more yeast than the white flour, it certainly makes sense. Thank you for sharing,
Angela x
Jacqueline Bellefonatine says
Thanks Angela. (and sorry for taking so long to reply it’s been hectic week) Yes it’s really interesting. Im not very good at explaining the science behind it but it’s to do with the long ferment which allows the gluten to develop over time.
I have been interested in bread all my life and I’m still learning. jacqui x
Charlotte Oates says
This loaf looks delicious. I’ve not made my own sourdough before as I keep forgetting to get my starter going (I’m terrible at forward planning!). I really need to get on with it don’t I.
Jacqueline Bellefonatine says
Yes do I’m sure you will love it. Im a bit like you on forward planning but once you get into the swing of it, it’s not so bad.
Hannah says
This looks easy that enough that I’ve given it a go! Day 2 and my starter seems to have survived… Thanks so much for sharing!
Jacqueline Bellefonatine says
That’s great news. Do let me know how you get on. If you have any questions then do drop me a line I will do my best to answer them.
Eb Gargano / easypeasyfoodie.com says
Oooh – sourdough made easy! Now, that is a recipe I really need in my life!! I love sourdough but have always looked at recipes in the past and thought – ‘Nope! Way to much faff!’ – But yours looks lovely and straightforward. Going to pin that to my must make board too! Eb x
Jacqueline Bellefonatine says
I don’t like to faff more than I have to with any of my recipes. I love sourdough too and it is so worth taking the time to master it as it beats paying upwards of £4 a loaf that you have to pay for the real thing and is so satisfying when you do.
Eileen says
Those loaves look great. Nice crust and crumb and I bet they’re really tasty.
Jacqueline Bellefonatine says
Thank you Eileen, they are really taste and I do like a good crusty loaf.