Yield: 2 loaves

No Yeast Sourdough Bread

no yeast sourdough bread sitting on a wooden cutting board

This no yeast sourdough bread recipe is extra tangy and uses just 5 ingredients and is perfect when slathered with salted butter.

Prep Time 1 day 2 hours
Cook Time 30 minutes
Total Time 1 day 2 hours 30 minutes

Ingredients

  • 1 cup (227g) "fed" sourdough started
  • 1-1/2 cups (340g) lukewarm water
  • 5 cups (602g) all-purpose flour, divided
  • 1 tablespoon sugar
  • 2-1/4 teaspoons kosher salt

Instructions

    1. In a large bowl combine the starter, water and 3 cups of the flour. Beat vigorously for 1 minute.
    2. Cover, and let rest at room temperature for 4 hours.
    3. Refrigerate overnight, for about 12 hours.
    4. After refrigeration, add the remaining 2 cups flour, sugar, and kosher salt.
    5. Knead to form a smooth dough.
    6. Allow the dough to rise in a covered bowl until it's light and airy, with visible gas bubbles. Depending on how active your starter is this may take up to 5 hours, or even longer.
    7. Note: sourdough bread (especially sourdough without added yeast) can be finicky and may not go exactly to the written plan. Please allow yourself to go with the flow, and not treat this as an exact to-the-minute process.
    8. When the dough is ready, gently divide the dough in half.
    9. Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 2 to 4 hours. This step could take longer but give them sufficient time to become noticeably puffy. Don't worry if the loaves spread more than they rise, they'll pick up once they hit the oven's heat.
    10. Towards the end of the rising time, preheat the oven to 425°F.
    11. Spray the loaves with lukewarm water.
    12. Slash the loaves. If you've made round loaves, try one slash across the center, and a curved slash on each side of it; or slash in the pattern of your choice. For oval loaves, two diagonal slashes are fine. Make the slashes fairly deep, a serrated bread knife works well here.
    13. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown.
    14. Remove it from the oven, and cool on a rack.
    15. Store bread, loosely wrapped in plastic, for several days at room temperature or freeze for longer storage.

Notes

Recipe from King Arthur Flour

Nutrition Information:

Yield:

2 loaves

Serving Size:

1

Amount Per Serving: Calories: 1220Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 4374mgCarbohydrates: 256gFiber: 9gSugar: 8gProtein: 35g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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