There’s something deeply comforting about baking a loaf of bread that feels both simple and magical. No-knead overnight sourdough bread captures that feeling perfectly—it’s a rustic, golden loaf with a crackly crust and soft, flavorful crumb, all achieved with minimal effort. This easy sourdough bread recipe proves that anyone can bake homemade bread using just a sourdough starter, flour, water, and salt—no fancy mixers, no kneading, and no stress. With wild yeast doing the work overnight, the process becomes a relaxed ritual, making sourdough baking accessible to beginners and a joy for seasoned bakers alike.
My First Try at No-Knead Sourdough Bread
The first time I baked No-Knead Overnight Sourdough Bread, I wasn’t expecting much. I had imagined that sourdough, with its mysterious bubbles and long fermentation, required endless folding, kneading, and complicated schedules. But one quiet evening, armed with a bubbly sourdough bread starter and a bit of curiosity, I decided to mix flour, water, and salt together in a bowl and let time take over.
By morning, the dough had transformed into something alive—a soft, airy mass dotted with bubbles, smelling faintly of apples and warm grain. When I slid it into the hot Dutch oven, the kitchen filled with the rich, toasty aroma of baking bread. Minutes later, the loaf emerged—beautifully golden, its crust crisp and blistered, the sound of crackling echoing faintly as it cooled.
That moment hooked me completely. I realized that this Easy Sourdough Bread Recipe was not just approachable—it was enchanting. The process required almost no hands-on work, yet the result looked and tasted like something straight from a bakery. I sliced through the crust to reveal a tender, open crumb, slightly tangy from the wild yeast, and utterly satisfying. This No-Knead Overnight Sourdough Bread turned out to be more than just bread—it was a quiet reminder that patience and simplicity could create something extraordinary.
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No-Knead Overnight Sourdough Bread
- Total Time: 12 hours 15 minutes
- Yield: 1 loaf 1x
Description
A simple, hands-off sourdough bread recipe that requires no kneading and uses just flour, water, sourdough starter, and salt. Mix in the evening, let the wild yeast work overnight, and bake a rustic loaf with a crackly crust and tender crumb.
Ingredients
Instructions
1. In a large bowl, stir together sourdough starter and water until combined.
2. Add flour and salt and mix until no dry flour remains, forming a shaggy dough.
3. Cover bowl and let dough rest at room temperature for 8 to 12 hours.
4. Turn dough onto a floured surface and shape into a round loaf, then place seam side up in a floured banneton or bowl.
5. Let dough rise 30 to 60 minutes while preheating a Dutch oven to 450°F (230°C).
6. Carefully place dough into the hot Dutch oven, score the top, cover, and bake 30 minutes.
7. Remove lid and bake 10 to 15 minutes more until deep golden brown.
8. Let bread cool on a wire rack at least one hour before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: bread
- Method: no-knead
- Cuisine: american
Nutrition
- Serving Size: 8 slices
Keywords: no-knead overnight sourdough bread, easy sourdough bread recipe, sourdough bread starter, bread with wild yeast, homemade bread, rustic sourdough, overnight bread
Since that first loaf, I’ve baked this same recipe countless times, each batch slightly unique thanks to the natural rhythms of the sourdough bread starter. It’s become a weekend ritual: mix at night, bake in the morning, share with family. The method is forgiving, even for beginners, and every loaf tells its own story.
Why This Overnight Method Works for Everyone
What makes this No-Knead Overnight Sourdough Bread such a winner is its effortless beauty. Traditional sourdough recipes often intimidate with multiple steps—stretching, folding, and precise timing. But this overnight method takes that pressure away. You simply stir the ingredients together, cover the bowl, and let the dough rest while you sleep. Overnight, the sourdough bread starter—your natural leavening packed with wild yeast and beneficial bacteria—works gently through the mixture, turning flour and water into something alive and flavorful.
As it ferments, gluten develops naturally, meaning there’s no need for kneading. The long, slow process also deepens the bread’s flavor—complex, slightly tangy, and deliciously rustic. For anyone with a busy schedule, this Easy Sourdough Bread Recipe is a game changer. You can mix your dough after dinner, leave it on the counter overnight, and wake up to a beautifully risen dough ready to shape and bake.
The best part? It’s a method that welcomes all bakers, from the curious beginner nurturing a new sourdough bread starter to the home cook looking to reconnect with slow, mindful cooking. There’s no pressure to rush or perfect anything. Instead, you’re participating in a timeless tradition—making bread with wild yeast, just as people have done for centuries.
With each loaf of homemade bread, you’ll discover new rhythms—how your kitchen temperature affects fermentation, how the dough feels when it’s ready, and how that irresistible aroma fills every corner of your home. No-Knead Overnight Sourdough Bread is more than an easy recipe; it’s an invitation to slow down, trust nature, and enjoy one of life’s simplest pleasures: a golden loaf born of patience and care.
Getting Started – Ingredients, Tools, and Prep Steps
Ingredients You Need for No-Knead Sourdough Bread
One of the most comforting things about this Easy Sourdough Bread Recipe is its simplicity. The ingredient list is refreshingly short—just a handful of pantry staples combined with an active Sourdough Bread Starter that gives life and character to your loaf. Still, each element plays an important role in shaping the texture, structure, and flavor of your No-Knead Overnight Sourdough Bread.
Essential Ingredients for No-Knead Overnight Sourdough Bread
| Ingredient | Quantity | Purpose |
|---|---|---|
| Bread flour | 3 ½ cups | Main structure |
| Water | 1 ½ cups | Hydration |
| Sourdough starter | ½ cup | Leavening & flavor |
| Salt | 2 tsp | Balances taste |
Understanding Your Ingredients:
- Bread flour: The higher protein content gives structure and strength, even without kneading. Substitute up to one cup with whole wheat or rye for extra flavor.
- Water: Hydration ensures a soft, open crumb. Use room temperature water to keep fermentation active.
- Sourdough Bread Starter: The heart of your loaf—active wild yeast that gives rise and tang. Make sure it’s bubbly and recently fed.
- Salt: Enhances flavor and balances fermentation.
Optional Add-Ins: Add a handful of seeds, nuts, or herbs after mixing for texture and variation.
The Tools and Simple Preparation Steps
Essential Tools:
- Mixing bowl
- Dutch oven
- Kitchen scale
- Banneton or towel-lined bowl
- Parchment paper
- Bench scraper or spatula
Simple Preparation Steps
- Mix the Dough: Combine starter, water, flour, and salt until no dry flour remains. Cover and rest at room temperature for 1–2 hours.
- Rest Overnight: Leave the dough covered for 8–12 hours to rise naturally. In the morning, it should look airy and bubbly.
- Shape the Dough: Turn onto a floured surface, shape into a round ball, and place seam side up in a floured bowl.
- Final Rise: Let rise 30–60 minutes while your oven and Dutch oven preheat to 450°F (230°C).
- Bake for Perfection: Transfer to the hot pot, score the top, bake covered for 30 minutes, then uncovered for 10–15 minutes.
- Cool Before Slicing: Cool on a rack for one hour before cutting.
Pro Tips:
- Maintain a dough temperature between 70–75°F for optimal fermentation.
- The dough should feel sticky but manageable.
- Adjust timing or hydration as needed; the recipe is flexible.
- Experiment with whole grains for added depth.
Baking and Perfecting Your No-Knead Overnight Sourdough Bread
From Dough to Crust – Baking Steps That Matter
When your No-Knead Overnight Sourdough Bread has completed its rest, it’s ready to bake. This is where the real magic happens—soft dough becoming a golden loaf with a crisp crust and fragrant crumb.
- Preheat Thoroughly: Place your Dutch oven and lid in the oven while it preheats to 450°F (230°C). The trapped heat and steam will form that perfect crust.
- Prepare for Baking: Turn your shaped dough onto parchment for easy transfer. Don’t worry if it spreads slightly; it will rise beautifully in the oven.
- Score the Dough: Use a razor or sharp knife to slash the top about ½ inch deep. Scoring helps the loaf expand properly.
- Bake Under Steam: Bake covered for 30 minutes, then uncover and bake for 10–15 minutes to deepen color and texture.
- Cool Completely: Wait at least one hour before slicing so the crumb sets and moisture stabilizes.
You’re looking for a golden, blistered crust and an airy, irregular crumb inside. The aroma alone tells you you’ve succeeded.
How To Make Bread With Wild Yeast Taste Even Better
- Fermentation Time: Longer rests create tangier flavors. Adjust to your taste and environment.
- Hydration Adjustments: Add or reduce water for different crumb styles.
- Common Issues: Sticky dough? Use slightly wet hands. Flat loaf? Shorten rise. Dense crumb? Ensure your starter is active.
- Experiment with Flours: Whole wheat, spelt, or rye enhance flavor complexity.
- Baking Temperature Tweaks: Darker, crunchier crusts come from 5 extra minutes uncovered.
- Storage: Store cooled bread in cloth or paper at room temp up to three days; refresh in the oven for crispness.
Every loaf teaches something new—about texture, aroma, and timing. With practice, baking No-Knead Sourdough Bread becomes intuitive and deeply rewarding.
Common Questions About No-Knead Overnight Sourdough Bread
1. Can I make this with whole wheat flour?
Yes. Swap up to one-third of the bread flour for whole wheat or rye. You may need a little extra water since whole grains absorb more. It adds a hearty flavor while preserving the essence of this Easy Sourdough Bread Recipe.
2. How do I know my dough is ready to bake?
The dough should look bubbly, domed, and wobbly. A light finger press should spring back slowly. This shows your Sourdough Bread Starter has done its work and you’re ready to bake.
3. What if my starter isn’t bubbly yet?
Feed it equal parts flour and water and let it double in volume before baking. Patience ensures the best Rustic No-Yeast Bread and a good rise.
4. Can I refrigerate the dough overnight?
Yes. Cold fermentation develops a deeper flavor and flexible timing. Let the dough warm up for about an hour before baking.
5. How should I store the bread to keep the crust crisp?
Store completely cooled bread in paper or cloth, never plastic. Recrisp in a 350°F (175°C) oven for a few minutes to restore crunch, or freeze sliced portions for easy toasting.
The Joy of Homemade No-Knead Sourdough Bread
There’s a quiet satisfaction in pulling a warm, golden loaf of No-Knead Overnight Sourdough Bread from your oven—hearing its crust crackle, feeling its comforting weight, and smelling that deep, toasty perfume. This Easy Sourdough Bread Recipe celebrates simplicity and patience, reminding us that great results come from trust in time and nature.
Your Sourdough Bread Starter transforms basic ingredients into something alive with character and flavor. Every loaf strengthens your connection to the ancient craft of baking and brings a sense of calm to the everyday kitchen. Each slice—warm with butter or used in a favorite meal—is both nourishment and reward.
As the scent of your Rustic No-Yeast Bread fills your home, pause and appreciate the journey. You’ve turned minimal effort into something extraordinary—a loaf that captures the timeless art of baking with wild yeast and the quiet joy of creating something beautiful by hand.
