Perfect No-Knead Sourdough
Prep time
Cook time
Total time
Serves: 2 loaves
  • 6 cups all-purpose flour
  • 3 cups water
  • 1 tablespoon salt
  • 1 cup sourdough starter (recently fed and bubbly)
  1. Combine flour, salt, and starter in a large bowl or in the bowl of an electric mixer. Slowly add water to moisten into a slightly sticky mass. Stir until fully combined and cover the bowl with a loose layer of cellophane. Allow to sit at room temperature to rise until doubled, between 4-8 hours.
  2. Once doubled, punch down the dough, cover once more with cellophane, this time nearly airtight, and pop the bowl into the refrigerator overnight or for up to 3 days.
  3. Remove the amount of dough you'd like to bake, shape accordingly adding more flour as necessary to keep it from sticking, and place on a buttered or parchment-lined baking dish. Cover loosely with a slightly damp tea towel or with cellophane. If using cellophane, lightly dust the dough with flour to avoid it sticking. Allow to double in size.
  4. Preheat the oven to 425F. When it reaches temperature, gently slide your bread into the oven. Fill a measuring cup full of water and carefully (and quickly!) toss the water into the bottom of your oven. Electric ovens will be just fine, I promise! This water produces steam to create a nice crispy crust on your bread.
  5. Bake 20-25 minutes or until the top is golden and it makes a hollow sound when you gently knock on the bottom of the boule.
  6. Remove bread to a cooling rack and cool for at least 30 minutes before slicing. Ideally bread should be fully cooled before slicing to keep the center from becoming gummy. Yes, it's hard to wait, and to be honest I usually don't.
  7. Slather with your favorite toppings or stack it up with sandwich fillings. Enjoy!
Recipe by Jellibean Journals at