A simple EASY recipe for No-Knead Sourdough Bread made with your own homemade sourdough starter that rises overnight and is baked the next morning. Or mix it up in the morning and bake it at night. Up to you! Requires only 25 mins of hands-on time. 14 hours of total time. (3 VIDEOS BELOW) or Jump to the Recipe Card.
Last week, I shared my recipe for simple Sourdough Starter. By now your starter may be happy and bubbly and ready to bake bread so I just wanted to share a simple, beginner’s recipe for No-Knead Sourdough Bread that my lovely friend Bee (from H is for Love) taught me how to make, now over 7 years ago.
It hasn’t failed me yet and I am forever indebted to her, because this simple act of kindness has brought me so much joy over the years.
This Sourdough Bread recipe is flexible and easy but most importantly it works with my schedule. It doesn’t require a lot of hands-on time- although there is a tiny bit, just enough to make it feel wonderfully gratifying.
WHY I LOVE THIS SOURDOUGH BREAD RECIPE
The dough is made the night before and proofs overnight on the counter (10-12 hours) and bakes in the morning.
In the morning it’s stretched, folded and shaped, with 1 hour more of rising time before baking for 35 minutes. Because my schedule allows me to be home in the mornings, this bread schedule works well for me.
It’s very flexible too and can be placed in the fridge if plans change, and something comes up, and I can’t bake in the morning, slowing the process down.
Inversely, you could mix the dough early in the morning and bake it that night. Up to you.
WHAT IS SOURDOUGH BREAD?
In the simplest terms, it is bread made without commercial yeast, but rather a “sourdough starter” instead. Think of this like “wild” yeast. The starter is what makes the bread rise.
You can make sourdough starter at home (takes 5-8 days) or purchase it here. To maintain it – you’ll feed it flour and water. Like a pet. ? Yes, you can even name it.
Bread made with sourdough starter has so much more flavor and complexity than yeasted bread. It is also much easier to digest, because it is fermented.
