Easy No-Knead Overnight Sourdough Bread Recipe for Beginners to Bake Perfect Loaf
A beginner-friendly, no-knead sourdough bread recipe that requires minimal hands-on time and yields a crusty, tangy loaf with a soft crumb. Perfect for busy bakers who want fresh homemade bread with simple ingredients and overnight fermentation.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 13 hours 55 minutes to 19 hours 55 minutes
- Yield: 1 loaf (about 1.5 lbs) 1x
- Category: Bread
- Cuisine: American
Ingredients
- 100g (3.5 oz) active sourdough starter, bubbly and fed within the last 6-12 hours
- 450g (3 2/3 cups) unbleached all-purpose flour (can substitute bread flour or whole wheat flour)
- 350g (1 1/2 cups) lukewarm water
- 10g (2 teaspoons) sea salt
Instructions
- Mix Your Dough (10 minutes): In a large bowl, combine 100g (3.5 oz) active sourdough starter with 350g (1 1/2 cups) lukewarm water. Stir gently to dissolve the starter. Add 450g (3 2/3 cups) unbleached all-purpose flour and 10g (2 teaspoons) sea salt. Mix until no dry flour remains and dough forms a sticky shaggy ball.
- First Rise: Bulk Fermentation (12-18 hours, overnight): Cover the bowl loosely with a clean kitchen towel or plastic wrap. Leave on countertop at about 68°F (20°C) overnight until dough is bubbly and puffed.
- Shape the Dough (10 minutes): Sprinkle a clean surface with flour. Turn dough out and fold edges into center a couple of times to create tension. Shape into a tight ball. Let rest uncovered for 30 minutes.
- Final Proof (1-2 hours): Place dough seam-side down in a well-floured kitchen towel or proofing basket. Cover and let rise until it passes the poke test (springs back slowly but leaves slight indentation).
- Preheat the Oven (30 minutes before baking): Place Dutch oven with lid inside oven and preheat to 450°F (230°C).
- Bake the Bread (45 minutes): Remove hot Dutch oven carefully. Place dough inside, cover with lid, bake 30 minutes. Remove lid and bake additional 15 minutes until crust is golden brown and sounds hollow when tapped.
- Cool Before Slicing (At least 1 hour): Transfer bread to wire rack and cool completely before slicing.
Notes
Use a bubbly, active starter fed 6-12 hours before mixing. Do not rush fermentation; slow overnight rise develops flavor and gluten strength. Flour hands and surface liberally to handle sticky dough. Preheat Dutch oven well to create steam for crust. Use poke test to check dough readiness. Cool bread completely before slicing to avoid gummy crumb. Variations include whole wheat flour substitution, adding herbs or seeds, and gluten-free flour blends with xanthan gum.
Nutrition
- Serving Size: 1 slice (about 60g)
- Calories: 150
- Sodium: 400
- Fat: 1
- Carbohydrates: 30
- Fiber: 1.5
- Protein: 5
Keywords: sourdough bread, no-knead bread, overnight bread, easy sourdough, beginner bread recipe, homemade bread, crusty bread, tangy bread