Skip to content


Your cart is empty

Article: Quick and Easy No-Knead Sourdough Bread

Quick and Easy No-Knead Sourdough Bread

Quick and Easy No-Knead Sourdough Bread

Effortless sourdough bread with a fun, simple process and delicious results, perfect for any home baker.

Sourdough Starter


  • 50g sourdough starter
  • 100ml water (divided)
  • 100g flour (divided)


  1. Day 1: Mix 50g starter, 50ml water, and 50g flour. Let sit at room temperature for 24 hours with a tight lid.
  2. Day 2: Add 25ml water and 25g flour. Let sit for 24 hours.
  3. Day 3: Add 25ml water and 25g flour. Let sit for 24 hours.


  • Starter is ready when a teaspoon floats in a cup of water. If it sinks, it's not ready. Keep the starter closed with a tight lid at room temperature for the first few days.

No-Knead Sourdough Bread


  • 200g flour
  • 180ml water
  • 50g sourdough starter
  • 1/2 tsp dry yeast
  • 1 tbsp olive oil
  • 1 scoop Goddess Prebiotic Inulin
  • 1 tsp salt


  1. Mix Ingredients:

    • In a large bowl, combine flour, water, starter, yeast, olive oil, prebiotic inulin, and salt. Mix until a dough forms (no need to knead).
  2. First Rise:

    • Cover the bowl with a damp cloth and let the dough rise until it has increased in size by about half, approximately 1 hour.
  3. Stretch and Fold:

    • Perform the stretch and fold technique 3-4 times:
      1. Lift one side of the dough and fold it over to the other side.
      2. Rotate the bowl 90 degrees and repeat.
      3. Continue until all sides have been stretched and folded.
      4. Let the dough rest for 30 minutes between each session.
  4. Shape and Second Rise:

    • Lightly flour your hands as the dough will be sticky. Shape the dough into a loaf, place it in a lightly floured proofing basket or bowl, and cover. Let it rise until increased in size, about 30-60 minutes. If you have more time, let it rise overnight in the fridge. If in the fridge, take it out to room temperature at least 2 hours before baking.
  5. Preheat and Bake:

    • Preheat oven to 230°C (450°F) with a Dutch oven inside. When the oven is hot and the Dutch oven is preheated, transfer the dough onto parchment paper. Lightly flour the dough, score the top, and place an ice cube under the parchment so it doesn’t touch the dough. Sprinkle some flour on the sides where it’s not cut.
    • Bake for 40 minutes with the lid on, then remove the lid, reduce the temperature to 190°C (375°F), and bake for another 10 minutes until the bread is golden brown. Add a small oven-proof dish with water to the oven to create steam.
  6. Cool:

    • Let the bread cool for at least 45 minutes before slicing.

Dutch Oven Baking Tips:

  • The Dutch oven allows for even heat distribution and perfect steam for oven spring. Preheat it with the oven.
  • Place an ice cube under the parchment to create steam inside the Dutch oven.

additional recipes

Roasted fennel

Roasted fennel

Fennel is so underrated, one of my absolute favorite vegetables. You must try this

Read more
logo-paypal paypal