The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No Knead Sourdough

Cathryn K's picture
Cathryn K

No Knead Sourdough



Finally found it! A way to incorporate good sourdough flavor with the ease of no-knead! :-) Unfortunately, we ate up a lot of this loaf before discovering that the photo was too big to upload- maybe I'll have it figured out by the next loaf. It has good crumb, a lot of natural splitting on top, and great taste, and sooo easy!!


Basing off a "Simple No-Knead Bread" recipe using 6 1/2 C AP flour, baked in a Dutch Oven, here are my variations and success!!

Mix together and let sit for 1/2 hour:

1 C whole wheat sour dough, mature

1 C white sour dough- mature

2 1/2 C water- room temp.

1 Tb. instant bread yeast

Then stir in vigorously: 

1 C rye flour - freshly ground, coarse

1 C hard winter white wheat - freshly ground

1/2 C hard red winter wheat - freshly ground

1 1/2 Tb. kosher salt

1/4 C sesame seeds

1/4 C flax seeds

Then mix in up to 4 C AP flour until the dough is thoroughly mixed and thick.

Autolyse 1/2 hour, Mix again for several minutes

Turn into a large plastic box, cover lightly, let rise 2 hours, S&F,

let rise 45 minutes while preheating the oven with Dutch Oven inside with lid on.

Dump dough into DO, bake 30 min. lid on, 33 min. lid off

Let cool at least an hour before cutting.


alugris's picture


I'm new to this forum. I find your post very interesting and will try no knead + sourdough, but will you please tell me what is S&F?

I hope to see your photos soon!

Thank you very much,

Mini Oven's picture
Mini Oven

is to get you to put S&F (stretch & fold) into the search box, upper left hand corner of the page and see where it takes you.   The site search box is chuck full of information! 

suave's picture

That's a whole lotta yeast.

Mini Oven's picture
Mini Oven

Sourdough is a no knead bread in my opinion.  Why add the yeast?

mrfrost's picture

Delete this comment, please.

Cathryn K's picture
Cathryn K

Even though sourdough rises on its own, the addition of yeast makes rising time much shorter. Even Peter Reinhart has yeast-assisted breads in his books, which surprised me until I read and tried the recipes. A purist no more, I now add yeast :-)

CaperAsh's picture

I'm still learning, but most of my breads now are no-knead sourdoughs. A simple technique is to let them get going for an hour or two and then retard in fridge.

They can be baked in brick oven straight from the fridge, but the usual cold no-knead method is to shape them quickly cold, then have them 'proof' for 45 minutes whilst the oven heats up.

I just finished building a brick oven and will be experimenting with the difference of baking cold to waiting for a while. I think the main factor there is the oven. A small domestic oven will take quite a hit with cold dough and also not be able to heat it up quickly, but I have read that several wood-fired brick oven bakers bake it basically straight from the fridge. I suspect you need a large oven for this since otherwise, when doing 20 loaves at once for example, this too might take the oven temp down, not for that batch but for subsequent ones.

In any case, the above method works.

One warning: sourdough started loaves become much more hydrated over time and this effect seems to be more so the more dough in the batch. I often used about 25% starter for small 1-2 loaf batches but found that way too much with 10 loaf batches, so am down to around 10-15% for those and under 10% for 20 loaf batches. This reduces the flavor quotient so the solution there is to let it 'cook' for 1-2 days retarding in the fridge instead of just overnight.

One could also, I suspect, start a very dense sourdough mix - 25% - for the first period in order to have that level of flavor, and then add in more flour to bring hydration down for a second period but still give it all time for the dough, including the second addition of flour, to get processed/fermented and tasty. But I haven't tried this yet. And of course it's not necessary. But there are timing/flavor issues with sourdough no - kneading just as there are with any method.