The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My 1st Ever Sourdough Bake - No Knead Style

shanicealisha's picture

My 1st Ever Sourdough Bake - No Knead Style

Hello again thefreshloaf community! I've done this a bit backwards, uploading my 1st bake on my second post. I was really excited about that five seed loaf! Anyways, this recipe came from Joshua Weissman on YouTube. His No Knead Beginner Sourdough Bread recipe was the least overwhelming for me. I even followed his schedule to help me out. From my results, I'd say it turned out great and was a huge success for my very first sourdough bake ever! I used, once again, my spouse's months old un-bleached organic white starter. We've just purchased some spelt flour, course rye, finely milled rye, banana flour, and chickpea flour. So excited to get baking! 


  • 45g mature starter
  • 45g unbleached all purpose flour
  • 45 g stone ground whole wheat flour
  • 90g filtered water at room temperature


  • 273g unbleached bread flour
  • 500g unbleached all purpose flour
  • 175g stone ground whole wheat
  • 660g filtered water @ 90-95 degrees F 180g
  • mature levain (just use all of your levain splinter that you made seperately)
  • 18g fine sea salt

Sample Schedule (just to give you an idea:) 9am Start Levain 2:25 P.M. Begin Autolyse 3:00 P.M. Mix your dough, optionally use rhubaud method. Thank you to Trevor Jay Wilson who taught me that. 3:15 Bulk fermentation begins, performing 2 folds spaced 15 minutes apart, and then one last fold spaced by 30 minutes after the 2nd fold. Totaling at 3 folds. Allow dough to rest for remainder of bulk fermentation. 7:00 P.M. Preshape your loaves. 7:25 P.M. Shape your loaves and place them in their proofing baskets. Place them in plastic bags to prevent drying out, and proof them overnight in the fridge for 14-15 hours. (the next day)9:00 A.M. Preheat oven with your dutch ovens in their from cold, to get them super hot, for one hour. 10:00 A.M. Optionally score, and bake your loaves. Cool them on wire racks.



Thanks for looking! :) 





Danni3ll3's picture

That is your first bake??? I might as well just hang up apron and throw the kitchen towel and bread baking apparatus in the garbage! Just kidding! But seriously, that is one gorgeous loaf! I am sure it tastes wonderful!

Mini Oven's picture
Mini Oven

Well done and share your excitement!  

Let's see... 70% hydration final dough... (1:2:2) levain...225g levain so 1:4.3 ratio of starter to dough flour..  very nice, good recipe

crust evenly baked all around

Nice lift and openings on scoring.  Wow!  

 :)   Mini

shanicealisha's picture

Thank you so much!! Really quite excited to post my next bake, it's bulk fermenting in the room with least heat now. Check back tomorrow afternoon! I found the recipe on this site, I am loving this warm little community. ^_^ you are all amazing

not.a.crumb.left's picture

and I am sitting crying in the kitchen...this is your first loaf! Unbelievable!

Just joking....about the crying..... amazing looking loaf and crumb! Kat

dabrownman's picture

who make great first SD laves.  Well Done, Welcome and happy baking