No-Tools No-Knead Sourdough Bread with Crispy Crust and Open Crumb Recipe
This no-tools sourdough bread recipe offers an easy, hands-on method for making a crisp-crusted, chewy loaf without the need for a Dutch oven or any specialty equipment. Using just a bowl, spoon, hands, and a baking tray, the firm dough is gently stretch-folded to build structure, resulting in an open crumb and beautifully golden crust. Perfect for homemade artisan bread with minimal fuss.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 slices
- Category: Bread
- Method: Baking
- Cuisine: Western
Ingredients
Ingredients
- 450 grams all-purpose flour (about 3 ½ cups, see notes)
- 300 grams water (about 1¼ cups)
- 8 grams salt (about 1¼ teaspoons)
- 100 grams active sourdough starter (about ½ cup)
Instructions
- Mix Ingredients: In a large bowl, combine water, salt, and sourdough starter and stir to disperse the starter. Gradually add about 3 ¼ cups of flour and mix with a spoon until the dough starts coming together. Switch to hands and knead lightly until no large flour patches remain. The dough will feel dry, which is expected.
- Rest the Dough: Cover the dough with a shower cap, damp towel, or plastic bag to prevent drying out. Let it rest for 30 minutes to fully hydrate the flour, which makes the dough more elastic and easier to handle. If dry bits appear, press them into the dough.
- Perform Stretch and Folds: Do one round of stretch and folds by grabbing one side of the dough, stretching it upward, and folding it over to the opposite side. Rotate the bowl and repeat three more times for each side. Cover the dough after handling.
- Bulk Fermentation with Stretch and Folds: During the first two hours of bulk fermentation at room temperature, perform 2 to 3 additional sets of stretch and folds spaced by at least 30 minutes to allow gluten relaxation. After mixing starter in, let the dough ferment for about 8 hours (longer if cool, shorter if warm).
- Shape the Dough: Turn the fermented dough onto a work surface. If the top side is less sticky, place that face down. Fold each side gently toward the center and flip the dough over. Use your hands to slide the dough toward yourself, creating surface tension essential for oven spring. Avoid over-flouring the surface.
- Proof the Dough: Place the shaped dough upside down into a bowl lined with a lightly floured tea towel. Cover thoroughly and either refrigerate overnight for a cold ferment or leave at room temperature for 2–4 hours if baking the same day.
- Preheat Oven and Prepare Steam Tray: Preheat the oven to 230°C (450°F). Place a baking tray, cast iron pan, or skillet on the lowest rack to serve as a steam tray during baking.
- Score and Bake: Line a baking sheet with parchment paper. Turn the dough out onto the parchment with the smooth, rounded side up. Score the dough deeply with a sharp knife in a cross or preferred pattern to control expansion. Place the bread in the oven, pour 1 cup of boiling water into the hot steam tray to create steam, and bake at 230°C (450°F) for 20 minutes.
- Continue Baking: After 20 minutes, carefully remove the steam tray and lower the oven temperature to 210°C (410°F). Bake for another 20–25 minutes until the loaf is deep golden brown and sounds hollow when tapped.
- Cool the Bread: Transfer the loaf to a cooling rack or elevate it partially on a plate to prevent soggy bottom crust. Allow the bread to cool fully before slicing for the best crumb structure. Cutting while warm is fine but may result in a gummy interior.
Notes
- Flour Variability: Start with 3 ¼ cups of flour and increase as necessary based on dough consistency due to flour brand and humidity.
- Sourdough Starter: Stir starter down before measuring to avoid excess, maintaining correct hydration and yeast balance.
- Resting the Dough: Do not skip the initial rest to fully hydrate flour, which improves elasticity and handling.
- Stretch and Folds: Performing stretch and folds during early bulk fermentation builds dough structure without heavy kneading.
- Shaping the Dough: Use minimal flour when shaping; slight stickiness helps develop tension crucial for oven spring.
- Baking: Preheat oven and create steam using a hot tray with boiling water to achieve a crispy crust and good rise.
- Cooling: Cooling completely before slicing prevents a gummy crumb and ensures a perfect texture.
