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How to Make a Loaf of "No Knead" Sourdough Bread

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make a loaf of "no knead" sourdough bread

How to Make a Loaf of "No Knead" Sourdough Bread

The easiest recipe for sourdough taken from Alton Brown! Nothing pleases me more than taking credit for this recipe, but alas, I can't! No kneading is required in this recipe! Yaaay! Ok let's go!

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Step 1 of 31

This bread recipe takes time! Almost 40 hours! But the end result....WORTH EVERY MINUTE! I also love it because it requires absoloutly no kneading!

Step 2 of 31
Put the flour in a large mixing bowl

Put the flour in a large mixing bowl

Step 3 of 31
Add the yeast

Add the yeast

Step 4 of 31
Add the salt

Add the salt

Step 5 of 31
Mix the dry ingredients then add the water

Mix the dry ingredients then add the water

Step 6 of 31
Mix with a spatula untill it comes together

Mix with a spatula untill it comes together

Step 7 of 31
That's how it should look like

That's how it should look like

Step 8 of 31
Cover with plastic

Cover with plastic

Step 9 of 31
Lay a tea towel on top

Lay a tea towel on top

Step 10 of 31
Let it rest in a fairly warm place for 36 hours!! I let it sit in my pantry. Yes 36 hours is a lot of time but you really want the yeast to ferment and get "sour"! Alton says 19 hours, I say 36! Lol

Let it rest in a fairly warm place for 36 hours!! I let it sit in my pantry. Yes 36 hours is a lot of time but you really want the yeast to ferment and get "sour"! Alton says 19 hours, I say 36! Lol

Step 11 of 31
That's what it should like in 36 hours!

That's what it should like in 36 hours!

Step 12 of 31
Dust your counter with flour and also dust your hands too, it's a very sticky dough after it ferments!

Dust your counter with flour and also dust your hands too, it's a very sticky dough after it ferments!

Step 13 of 31
Dump it in the counter, punch it down to deflate it

Dump it in the counter, punch it down to deflate it

Step 14 of 31
Dust the top of the dough with flour and then cover with a towel for 15 minutes

Dust the top of the dough with flour and then cover with a towel for 15 minutes

Step 15 of 31
Get ready your corn meal and parchement paper will be helpful too

Get ready your corn meal and parchement paper will be helpful too

Step 16 of 31
Remove the towel and shape your dough into a ball by tucking in the sides under the base. Apply flour in your hands, it's a really sticky dough

Remove the towel and shape your dough into a ball by tucking in the sides under the base. Apply flour in your hands, it's a really sticky dough

Step 17 of 31
Sprinkle in some cornmeal over your parchement paper

Sprinkle in some cornmeal over your parchement paper

Step 18 of 31
Position the dough over and sprinkle in more cornmeal as needed

Position the dough over and sprinkle in more cornmeal as needed

Step 19 of 31
Cover with the towel and leave to rest for 3 hours

Cover with the towel and leave to rest for 3 hours

Step 20 of 31
Preheat your oven after the dough had been resting for 2 1/2 hours. Pre heat it on 450 F (230 C)

Preheat your oven after the dough had been resting for 2 1/2 hours. Pre heat it on 450 F (230 C)

Step 21 of 31
Place the rack on the very bottom, place inside a 5 quart dutch oven with its lid, let them preheat in the oven for 1/2 hour

Place the rack on the very bottom, place inside a 5 quart dutch oven with its lid, let them preheat in the oven for 1/2 hour

Step 22 of 31
Cut the excess paper around the dough after it had a chance to ferment for 3 hours

Cut the excess paper around the dough after it had a chance to ferment for 3 hours

Step 23 of 31
Dip a brush in some oil

Dip a brush in some oil

Step 24 of 31
Brush along the edge of a VERY VERY sharp knife, or just use a disposable razor blade.

Brush along the edge of a VERY VERY sharp knife, or just use a disposable razor blade.

Step 25 of 31
Score a cross on the dough, don't apply pressure, just a slight movement on top of the dough

Score a cross on the dough, don't apply pressure, just a slight movement on top of the dough

Step 26 of 31
Carefully get out the hot dutch oven

Carefully get out the hot dutch oven

Step 27 of 31
Carefull and slowly place the dough inside

Carefull and slowly place the dough inside

Step 28 of 31
Cover with the hot lid and place into the oven for 30 minutes, then take off the lid and let it bake for 15 more minutes!

Cover with the hot lid and place into the oven for 30 minutes, then take off the lid and let it bake for 15 more minutes!

Step 29 of 31
Step 30 of 31
Let it rest on a wire rack for about an hour before you slice into the best fresh bread that you ever made!

Let it rest on a wire rack for about an hour before you slice into the best fresh bread that you ever made!

Step 31 of 31

Finally, if you liked this recipe then hit the like button up there 👆and follow me on my instagram account for many more yummy pictures @saleh_alderazi

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Supplies
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17 ½ Ounces All purpose flour (1 lb + 1 1/2 oz) or 500 grams

2 ½ Teaspoons Kosher salt ( 1 1/2 tsp if using table salt)

¼ Teaspoons Instant yeast

12 Ounces Filtered water (350 ml)

2 Tablespoons Yellow Cornmeal

Some bit of veg oil

Big Guy Big Flavors

But even then, you should've atleast ended with something a bit more cohesive than dry and crumbly! You see baking really is like a science and you need to follow precise measurements but I suppose if you are determined enough to give it a second shot, you can add a bit more water. Gradually add a tablespoon of water at a time untill the dough begins to come together. Usually when I make it, the dough when mixed gets tough and stiff but after letting it ferment for 36 hours it changes completely, it then becomes quite soft and sticky! I hope this helps, and again, I'm sorry this didn't quite work out very well for you!

(author) 8 months ago

Big Guy Big Flavors

@Virginia, I'm sorry it didn't work out very well with you :( To tell you the truth, this never happened to me, but I think I know what happened. Sometimes because of different levels of humidity and also different brands of flour, you will need a bit more or less water. I live in Bahrain which is a very humid desert island! So if I make bread, chances are I will need less water because I already have enough humidity in the air. Continued...

(author) 8 months ago

Virginia Jones

Hi! I tried to make this but after mixing the initial ingredients it was terribly dry and crumbly and won't stick together. I triple checked my measurements, thinking that maybe I messed something up. But it was exactly the measurements you posted. It wouldn't even form well into a ball. Is this how it starts?

Virginia Jones 8 months ago

Big Guy Big Flavors

Thanks Serene, I never added seeds or raisins to bread before but I think that if you want to put raisins, add them in the actual dough so that they don't get exposed to hot air and get burnt. If using seeds, I guess you could sprinkle them over the dough before you leave it to rise for the third time (the three hour rise). Just make sure they are not toasted because they will toast when you bake the loaf!

(author) 8 months ago

Serene Snapguider

Looks good! Can i add dry ingredients (sunflower seeds, raisins) & if yes, @ which stage? (I hv never baked bread!)

Serene Snapguider 8 months ago

💋Karatecutie 💋

Lol that would be great!

💋Karatecutie 💋 8 months ago

Big Guy Big Flavors

Excellent purchase, guess I'll have to make pot roast soon to show you yet another way to use a dutch oven! 😀

(author) 8 months ago

💋Karatecutie 💋

Sorry I accidentally hit the send button. I meant my mom just got a Dutch oven and we've been wanting to make sumthing with it. I'll have to try this!

💋Karatecutie 💋 8 months ago

💋Karatecutie 💋

Sweet! My mom just fit a

💋Karatecutie 💋 8 months ago

Big Guy Big Flavors

@Virginia, you know what? I'm not really sure, but I think you're right! Kneading bread dough is so that you develope the wheat protiens called glutens. The more developed gluten is, the chewier the bread becomes. This loaf is not very chewy but the crust is just out of this world! I can survive just on that crust with some butter!

(author) 8 months ago

Virginia Jones

Is it because it has fermented that it doesn't need kneading?

Virginia Jones 8 months ago

Big Guy Big Flavors

It really is simple! Go for it! Good luck and let me know how well it turns out for you!

(author) 8 months ago

Melissa Thayer

Looks simple and amazing, def gonna try this :)

Melissa Thayer 8 months ago

Big Guy Big Flavors

Besides, the majority of this time will be when the dough is resting

(author) 8 months ago

Big Guy Big Flavors

Thanks! As Alton Brown would say " your patience will be rewarded"

(author) 8 months ago

Jennifer Foshizzle

Looks great, but I don't know if I have your patience.

Jennifer Foshizzle 8 months ago

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