No-Knead Sourdough Bread
This is my most requested video ever! I hope it’s helpful—let me know any questions in the comments! A truly simple, no-fuss method for a beautiful, crusty loaf.
Makes: 1 large loaf
Cost: Cost of flour and energy
Time: 4 hours active + overnight proofing
Ingredients
200g active sourdough starter
500g strong bread flour
350g water
1 tsp salt
Method
Mix. In a large bowl, combine the starter, flour, water, and salt. Mix until a shaggy dough forms, then knead briefly for about 3 minutes.
First Rise. Cover the bowl and let the dough rest at room temperature for about 3 hours.
Shape. Turn the dough out onto a floured surface. Shape it into a rectangle, fold the sides into the centre, then roll it up tightly.
Final Proof. Place the loaf, seam-side up, into a floured bowl or banneton. Cover and let it proof overnight in the fridge, or for 3-6 hours at room temperature.
Bake. Preheat your oven to 200°C (180°C fan). Tip the risen loaf onto a baking tray, slash the top with a sharp knife, and bake for 20 minutes.
Crisp. Increase the oven temperature to 220°C (200°C fan) and bake for another 20 minutes, until deep golden and hollow-sounding when tapped. Cool completely on a wire rack.
Tips
Active Starter: Ensure your starter is bubbly and active (it should float in water) before you begin for the best rise.
Shaping: A tight shape helps create a good oven spring (the final rise during baking).
The Slash: Slashing the top just before baking allows the bread to expand properly in the oven.
Feeding Your Starter: After using 200g, feed the remaining starter with equal weight flour and half weight water (e.g., 100g starter + 100g flour + 50g water). Store it in the fridge until next time.
Patience: Let the bread cool completely before slicing for the best texture and flavour.
