Learn how to make no knead sourdough bread with this simple recipe! Perfect for busy homemakers, this method is easy, flavorful, and no-fuss.

No knead sourdough is the perfect solution for busy homemakers who want homemade bread without the extra work. There’s something deeply satisfying about baking a fresh loaf at home—the smell, the golden crust, the soft, tangy interior. But traditional sourdough can feel overwhelming when you’re short on time. This easy no knead sourdough recipe takes just minutes of hands-on effort and rewards you with a beautiful, artisan-style loaf—without all the kneading, folding, or fuss.

This easy no knead sourdough bread recipe takes the minimal-effort approach, relying on time to develop flavor and texture instead of kneading or folding. You’ll end up with a delicious loaf with a rich, tangy flavor and a crackling crust. It’s perfect for sandwiches, toast, or a cozy meal alongside a bowl of soup.

no knead sourdough bread being held by a baker

Why Choose easy no knead sourdough bread recipe?

Effortless Process: Ideal for busy homemakers, this recipe skips the traditional kneading process while still delivering great results.
Natural Flavor: The long fermentation time develops a tangy, rich flavor and improves digestibility.
Perfect for Beginners: Simple steps and minimal equipment make this a great starter recipe for those new to sourdough baking.

What You’ll Need

All-purpose or bread flour
water
an active sourdough starter
salt
A large mixing bowl
a Dutch oven (for the best crust)

Now let’s get baking!

Easy No Knead Sourdough Bread Recipe

Ingredients

• 4 cups all-purpose or bread flour

• 1 ½ cups water (room temperature)

• ½ cup active sourdough starter (fed and bubbly)

• 2 teaspoons salt

Instructions

Step 1: Dissolve the Starter

To begin, add the water and your active sourdough starter to a large mixing bowl. Stir until the starter is fully dissolved in the water. This step helps evenly distribute the starter throughout the dough, leading to a more consistent rise and flavor.

Step 2: Add the Flour and Salt

Next, add the flour and salt to the bowl. Using a wooden spoon or your hands, stir everything together until there’s no dry flour left. You don’t need to knead—just make sure all the ingredients are well combined. It may seem crumbly, but after the autolyse it is well hydrated. You can add a tiny bit more water if you feel it necessary, and if your starter isn’t 100% hydrated, that will make a difference as well.

Step 3: Autolyse

After mixing, cover the bowl with a towel or plastic wrap and let the dough sit for about 30 minutes. This step, called the autolyse, allows the flour to hydrate fully, which helps develop gluten and makes for a better loaf without any kneading.

Step 4: Final Mix

Once the autolyse is complete, give the dough one more quick mix to ensure everything is incorporated well.

Step 5: Bulk Fermentation

Cover the bowl again, and let the dough sit at room temperature for 12 to 18 hours. During this time, the dough will ferment, becoming bubbly and doubling in size. Because of the long fermentation, the natural flavors develop without any kneading or stretching.

Step 6: Shape the Dough

Once the dough has risen, gently turn it out onto a floured surface. Next, shape it into a round or oblong loaf by folding the edges inward, being careful not to deflate too much of the airy structure you’ve created.

Step 7: Second Rise

Afterwards place the dough in a floured banneton or a bowl lined with a towel. Let it rise for 1 to 2 hours at room temperature, or, if you’re planning ahead, you can refrigerate it for a cold ferment for up to 24 hours. The cold ferment will develop the flavor even more deeply, giving you a slightly tangier loaf.

Step 8: Preheat and Bake

When you’re ready to bake, preheat your oven to 450°F and place a Dutch oven inside to heat up. Once hot, carefully place the dough in the Dutch oven, score the top, cover with the lid, and bake for 20 minutes. Remove the lid and bake for another 25-30 minutes, until the crust is golden brown.

Tips for the Perfect No Knead Sourdough

1. Start with a Bubbly Starter: The starter should be active, bubbly, and ready to go. If your starter is sluggish, your bread might not rise as well.

2. Use a Dutch Oven for Best Results: A Dutch oven traps steam, creating that signature crunchy crust and helping the bread rise fully.

3. Cold Fermentation for More Flavor: For an extra boost of flavor, if you have the time, let the dough cold ferment in the fridge for up to 24 hours after shaping. It will enhance the flavor and make the final result even better.

4. Scoring the Dough: Scoring not only makes your bread look beautiful, but it also allows it to expand in the oven without cracking.

Why I Love No Knead Sourdough (And You Will Too!)

I used to think kneading was essential for good bread. Turns out, time and patience do most of the work in no-knead sourdough! It’s perfect for busy days when I want to serve something homemade but don’t have hours to spend in the kitchen. The result? A crusty, rustic loaf with almost no hands-on work.

Frequently Asked Questions About No-Knead Sourdough

What is the point of no-knead bread?

No-knead bread gives you all the texture and flavor of traditional sourdough—without the heavy lifting. Instead of kneading, the dough rests and ferments slowly, which naturally develops gluten. It’s perfect for busy homemakers who want fresh bread with less effort.

What happens if you don’t knead sourdough?

Kneading helps develop structure, but it isn’t always necessary. In no-knead recipes, long rest periods and a few gentle folds give the dough the strength it needs. You still get that beautiful rise and chewy crumb—just with a simpler process.

Can you do a no-knead sourdough?

Yes! No-knead sourdough is not only possible—it’s ideal for beginners. It’s less hands-on and more forgiving, making it a great place to start if you’re just learning how to bake with a sourdough starter.

no-knead sourdough bread on top of a wooden cutting board on a white farmhouse table

Serving and Storing Your Sourdough

Although it is difficult, let the bread cool completely before slicing—it helps retain moisture and flavor. Store any leftovers in a cloth bag or paper bag at room temperature for up to two days. For longer storage, you can freeze slices for quick, ready-to-toast portions.

So, there you have it—an easy, fuss-free no knead sourdough recipe that fits seamlessly into a busy homemaker’s routine. Before you give up on sourdough, give this recipe a try, and before you know it, baking fresh sourdough will become a comforting part of your week.

This no-knead sourdough recipe is designed for those who love good, old-fashioned flavors without all the fuss. Enjoy every slice, and happy baking!

If you’re loving this no knead sourdough recipe, you might also enjoy trying a few more simple sourdough favorites from my kitchen. My sourdough bagels, sourdough English muffins, and sourdough pancakes are all made with the same from-scratch simplicity—no fancy tools required, just real ingredients and a little time. They’re perfect for filling your freezer or making breakfast feel extra special.

Serving Suggestions

For the best results, start with high-quality ingredients. I recommend Azure Standard for natural, organic, and sustainable baking supplies.

Here’s what you’ll need:

Unbleached Bread Flour: Perfect for achieving a chewy texture with a beautiful rise.
Sea Salt: Enhances the bread’s flavor naturally.
Dutch Oven: Bake your loaf to perfection with a crispy crust and soft interior.

Click h e re to stock up on these essentials and elevate your sourdough baking!

Keep Your Sourdough Journey Going

If you’re loving the rhythm of homemade bread, here are a few helpful posts to guide your next steps:

How to Make a Sourdough Starter from Scratch — the simple, from-scratch way to start baking naturally
How to Care for Your Sourdough Starter — tips to keep your starter strong, bubbly, and ready to bake
Pumpkin Sourdough Bread Recipe for Fall — a cozy, spiced loaf that’s perfect for autumn baking
Why Isn’t My Sourdough Starter Rising? (Troubleshooting Guide) — gentle help for beginners if things go sideways

Each of these posts is designed to make sourdough feel doable—even on busy days. You’ve got this, homemaker!