6 Hour Sourdough No-Knead Bread

LeGourmetTV's picture

Jan. 28, 2019

Pressed for time? Can't wait overnight to prove and ferment your sourdough bread recipe? Looking for a same day no-knead sourdough bread recipe? Then you've come to the right place! this is a simple no-knead sourdough dutch oven bread recipe, that can use whole wheat or regular white bread flour. Your choice!


Bread flour 300 Gram
Salt 6 Gram
Sourdough starter 100 Gram (50% hydration)
Water 230 Milliliter (room temp)



1. Mix together the salt and flour.

2. In your main mixing bowl, weigh out the sourdough starter and whisk in the water.

3. Dump the flour into the water/yeast mixture and mix to a ragged dough with your hands or a spoon.

4. Cover and let rest for 30 - 60 minutes depending on your kitchen temp.

5. Using your hands or a spatula, fold the edge of the dough to the center, turn the bowl and fold again.

6. Do this folding 6-8 times and then re-cover and set aside for another hour.

7. Flour your work surface and turn out the dough.

8. Sprinkle some flour on top of the dough and press out into a rectangle.

9. Fold the edges to the middle 6-8 times, then flip over and shape into a ball.

10. Prepare a banneton with flour and place the dough in seam side down.

11. Cover with a couche, and let rise for 2 hours.

12. Preheat your oven and a cast iron Dutch oven to 240ºC (475ºF).


13. Place a little flour in the bottom of the heated Dutch oven, and flip the dough in.

14. Score the top with a lame or a knife, put the lid on and bake in the oven for 30 minutes.

15. After 30 minutes, remove the lid, and bake another 5-15 minutes.

16. This last section of baking is to achieve a level of outside browning that YOU like.

17. Remove from Dutch oven and allow to cool on a rack for at least an hour before cutting.


18. Serve and enjoy!


1. I used a commercial mix, but you can replicate with a mix of at least 45% white bread flour, and 45% whole wheat bread flour. The remaining 10% of the mix can be rye flour, bran, and spelled.

2. If you don't have a banneton, use a bowl lined with a floured linen cloth (not cotton), or place free form on parchment paper and cover.

3. If you don't have a couche, use a floured linen cloth (not cotton), or a plastic bag.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 8