The process of making a sourdough leavened no-knead loaf (at least the way I do it) is almost identical to the instant yeast variety. I just substitute 1/4 cup of sourdough starter for the 1/4 tsp. instant yeast.
Of course, working with sourdough can alter things quite a bit depending on how wet you keep your starter and how healthy it is. Some starters are very liquidy and can be poured out of their containers. I keep mine pretty thick. It has to be spooned out of the jar. I go into quite a bit of detail on how I manage my starter in the various related videos.
That said, here’s the most basic recipe that I use quite frequently.
The baking times and all that are the same as the basic no-knead method. So you can easily just watch that video but follow this recipe. I usually bake the bread at 500° for 30 minutes with the lid on and then remove the lid and continue baking for 15 more minutes at 450°.
You might have noticed that there’s a bit of difference between what I say in the video regarding recipe quantities and what’s written. The weights shown are probably more precise, but you should be fine either way as there is a fair amount of leeway in this recipe.
Generally speaking, the wetter your dough the bigger the holes will be, which many people really like. However, a drier dough will make it easier to get the bread to rise while baking, giving you greater “oven spring” and a more spherical loaf versus a pancake. With practice, you’ll get so you can come closer to predicting how your bread will turn out just based on the consistency of the dough when you’re mixing all the ingredients together. You can adjust the amount of water and flour to get the consistency that suits you best.
Many people want to know how to make their bread more sour. Breadtopia reader, Rhine Meyering, enjoys success with this by using just 1/8 cup of sourdough starter and extending the fermentation time by refrigerating the dough. This makes a lot of sense based on my understanding of sourdough baking too.
“I went nuts this weekend and made 3 different no-knead loaves. First was all white flour. I’ve read on other websites that longer ferments with LESS starter is the key to getting a more sour taste. I used about 1/8 cup of starter and put the dough in the fridge for 2 days. I then took it out and gave it 18 hours at room temp. The dough was extra soft, but it held its shape and baked up fine. The loaf came out great with extra large holes and that nice sourdough taste I was looking for. I also made a white/wheat, and one with steel cut oats. Both came out good. I gave the oat loaf a quick spritz of water before putting in in the la cloche, and it seemed to smooth out the crust. Thanks for launching this site. I hadn’t heard of no-knead before, but after just one loaf it’s my new favorite!” — Rhine
Also, the following comment is from Ariela where she describes her success with the sourdough no knead method using spelt flour. She includes the actual recipe she uses too – very nice.
“I really love this website and your videos and comments are just so helpful!
I have been baking sourdough breads for 3 years now. I have two cultures: one that I have cultured myself from an apple and another one that I brought with me from San Francisco (I live in Israel now, btw).
Anyhow, when the whole “no knead bread” craze was going on I was a bit skeptical… how come one can get a good loaf of bread without sweating a bit :-)… Then I came across your website and realized that actually the same method can be applied to sourdough. What can I say? I fell in love!!
I am still making my “regular” sourdough bread concoctions (I tend to mix different flours each time) but I am now also addicted to the no-knead sourdough method. From the get go, I have been using Spelt flour instead of whole wheat (I truly prefer Spelt over whole wheat). The texture and crumb of the breads that I make are just amazing!
I did modify the recipe a bit, and this is how I make it now:
1/2 cup of sourdough starter
4 cups of flour (sometimes half and half spelt and white and sometimes other ratios)
1 tbs salt
1 and 3/4 cups water (or how much is needed….)
I will try and 1/8 cup sourdough method – it sounds interesting.
The first no knead sourdough loaf that I baked turned very sour – it was amazing.
Thanks again!” —Ariela
No Knead Revisited – A Three Year Check Up It’s been over 3 years since the original New York Times no knead bread recipe was published. That’s also about the same time Breadtopia was born. By far the most common difficulty people write or call in about is with the dough being too wet to handle at the end of the long first proofing period and also when it’s time to place the dough into a covered vessel to bake at the end of the second rise. When you run into this, there’s not a whole lot you can do about it other than attempt to follow through on the instructions and ultimately wrest the dough into your heated baker and into the oven. Your “mistake” may turn out better than you expected and if nothing else, you’ll learn from it. The next time around you can do one or a combination of a couple things differently.
- Add more flour and or use less water than you did the first time. Dough has a way of getting more slack as it sits for many hours so if you start off with the dough being a little stiffer than you think it should be, that’s fine and maybe it’ll be easier to handle later.
- Consider reducing the long proofing time by several hours. Don’t get stuck on the idea of 18 hours. Depending on your room temperature and humidity, 18 hours may result in over proofing. When dough proofs too long, the gluten breaks down, the yeast looses some oomph and it can just get downright soupy. Most of the time, I find 12-14 hours to be about right. If you want or need to prolong the proofing time, but don’t want to risk over proofing, stick the dough in the fridge for several hours or overnight. That will slow things down a lot. Then resume proofing at room temp until it’s ready to bake.
The same principle holds true on the second rise. While 1-2 hours is the suggested range, I’m almost always at about 60 to 75 minutes.
Another concern we hear a lot is about the dough not rising much during that second short proofing period. I don’t see mine rise much then either and it doesn’t matter so long as you see a good rise during the first several minutes that the dough is in the oven. That’s called oven spring and it’s a very good thing. By keeping your proofing periods on the shorter side, you’re more likely to get good oven spring from the still vigorous yeast or sourdough starter.
Of course all of the above is assuming your yeast or sourdough starter is fresh and viable to start with.
In summary, most problems can be helped or solved by stiffening the dough a little and/or shortening the rising times.
If you’re new to bread baking, don’t think from reading this that it’s difficult or tricky to get great results. Most people find it a breeze and enjoy success right out of the blocks. Others may find it takes a few tries. It’s important to have fun with it and don’t worry about bombing. There’s no significant downside to bread baking but the upside can be fabulous. Enjoy!
March 20th, 2010 update: Beadtopia reader, Beth Adams, emailed this:
I have been a follower and contributor (through the comments sections) to the site for a few years. I just tried something that I wanted to share. I added a tsp. of lavender to the regular sourdough recipe and had great results when using it for sandwiches. Hope you are able to enjoy it!
June 7th, 2015 update: Beadtopia reader, Scooter Kidwell, contributed this about accelerating the no knead process when in a time crunch:
Super Fast No Knead: I had guests coming for dinner after playing a round of golf. Tried this:
10:00 a.m. Spooned 1 1/2 cups (appx.) of starter into my mixing bowl. Added about 1 1/2 cups WARM water. Salt. Mixed as usual. Covered, put in 100 degree proof oven. Played golf. Returned after five hours. Followed usual steps for no-knead. 6:00 p.m. began bake at 425 (we’re at 4500 feet) PERFECT loaf to serve at 7.
For more no-knead recipes using sourdough, check out No-Knead Recipe Variations.