"For those new to bread baking, this is a recipe you should try first because it requires no kneading or shaping skills and yet it looks like it came from an artisan bakery."
- Carla Bartolucci
Welcome to the no-knead sourdough bread you need in your life! There are tons of in-depth recipes out there that cover sourdough bread baking with a wealth of creativity and detail. But let's face it - sometimes you just want some damn bread and you're not interested in all that other jazz.
When you want some reliable and easy artisan bread that looks as good as it tastes, you want this bread.
We like it so much that we've made a free recipe with pics for you to try at home.
Learn more about cooking with kids.
If you like this sourdough bread recipe, try kolach, turmeric & nigella seed bread, fugazzeta, bannocks, cornbread, Italian grilled cheese, and bread pudding.
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Einkorn: Recipes for Nature's Original Wheat
This no-knead overnight artisan loaf recipe comes from Einkorn: Recipes for Nature's Original Wheat by Carla Bartolucci.
Jovial's einkorn flour is one of my favorite flours to work with. Finding out there was also a cookbook AND a sourdough starter I could use to experiment with different bread recipes was the cherry on top for me. It's opened up a whole new world of sourdough to us. I appreciate how straightforward Carla made the process for beginning bread bakers or those new to sourdough.
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How to Make No-Knead Sourdough Bread
Ingredients
- water - the water should be warm but not hot, approximately 100 degrees Fahrenheit
- sourdough starter or active dry yeast - if you don't have sourdough starter, Jovial's einkorn sourdough starter is effortless to work with and even comes with a step-by-step direction card to help you get started
- einkorn flour - you can use all-purpose einkorn flour or whole grain einkorn flour for this no-knead sourdough bread
- salt - this recipe calls for sea salt. We like working with Jacobsen sea salt but you can use a fine sea salt also
Equipment
- apron
- bread knife
- cutting board
- prep bowls
- measuring spoons
- kitchen scale
- silicone baking mat
- dough scraper
- linen clouche
- Dutch oven
- small saucepan
- colander
- cooling rack
Mix the Warm Water & Sourdough Starter
Wash your hands with soap and water. Add the water to a small pan and heat until warm. The temperature should be approximately 100 degrees Fahrenheit. Turn off the stove when finished.
Use a kitchen scale to weigh the starter needed to make this easy artisan bread.
Mix the water and starter together until dissolved and creamy.
Add the Flour & Salt
Use a kitchen scale to weigh the flour. Add the flour and the salt to the bowl with water and starter.
Mix everything together until it becomes a sticky dough.
Cover and Rest
Cover the bowl with plastic wrap or a kitchen towel and let it rise in a dark place for 10 to 15 hours.
The dough will double in size while resting.
Transfer the Dough to a Floured Work Surface
Set up a floured workspace for your dough. Transfer the dough to the work surface.
Use a dough scraper to fold the dough into thirds. Dust with flour as you fold the dough.
Cup the dough with both hands and rotate until you've created a tight, round loaf. When finished, dust the top of the dough with more flour.
Place the linen clouche in a colander and dust with flour.
Place the loaf in the colander with the seam side up. Fold the linen over to cover the loaf and let it proof at room temperature for 30 minutes.
Preheat a Dutch Oven
While the dough is proofing, place the Dutch oven with lid in the oven. Preheat the oven to 500 degrees Fahrenheit. Leave the Dutch oven in for 30 minutes.
Transfer the Dough to the Dutch Oven
Remove the Dutch oven from the oven. Invert the loaf and place it in the pot with the seam side down. Try to get the loaf centered in the pot by shaking it as needed. Leave it be if it remains stuck to the side of the pot. Place the lid on the Dutch oven.
Bake for 40 Minutes
Decrease the oven temperature to 450 degrees Fahrenheit. Place the pot in the oven and bake for 40 minutes.
If you want a darker loaf, remove the lid and place it back in the oven for a few more minutes.
Turn off the oven when finished.
Let it Cool for 2 Hours
Transfer this easy artisan bread to a cooling rack and let it sit for 2 hours before serving. Keep it wrapped in a clean cotton or linen kitchen towel for up to 3 days or freeze it in plastic for up to one month.
free recipe!
No-Knead Sourdough
The easy no-knead sourdough you need in your life
Free No-Knead Sourdough Bread Recipe for Pre-Readers and Up
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen.
Easy No-Knead Sourdough Bread
Equipment
Ingredients
- 2 cups warm water at 100℉
- ¼ cup refreshed einkorn sourdough starter or ¼ teaspoon active dry yeast
- 6 cups all-purpose einkorn flour or 7 ¼ cups whole grain einkorn flour
- 1 ½ teaspoon sea salt
Instructions
- Mix the Warm Water & Sourdough Starter: Wash your hands with soap and water. Add the water to a small pan and heat until warm. The temperature should be approximately 100 degrees Fahrenheit. Turn off the stove when finished. Use a kitchen scale to weigh the starter needed to make this easy artisan bread. Mix the water and starter together until dissolved and creamy.
- Add the Flour & Salt: Use a kitchen scale to weigh the flour. Add the flour and the salt to the bowl with water and starter. Mix everything together until it becomes a sticky dough.
- Cover and Rest: Cover the bowl with plastic wrap or a kitchen towel and let it rise in a dark place for 10 to 15 hours. The dough will double in size while resting.
- Transfer the Dough to a Floured Work Surface: Set up a floured workspace for your dough. Transfer the dough to the work surface. Use a dough scraper to fold the dough into thirds. Dust with flour as you fold the dough. Cup the dough with both hands and rotate until you've created a tight, round loaf. When finished, dust the top of the dough with more flour. Place the linen clouche in a colander and dust with flour. Place the loaf in the colander with the seam side up. Fold the linen over to cover the loaf and let it proof at room temperature for 30 minutes.
- Preheat a Dutch Oven: While the dough is proofing, place the Dutch oven with lid in the oven. Preheat the oven to 500 degrees Fahrenheit. Leave the Dutch oven in for 30 minutes.
- Transfer the Dough to the Dutch Oven: Remove the Dutch oven from the oven. Invert the loaf and place it in the pot with the seam side down. Try to get the loaf centered in the pot by shaking it as needed. Leave it be if it remains stuck to the side of the pot. Place the lid on the Dutch oven.
- Bake for 40 Minutes: Decrease the oven temperature to 450 degrees Fahrenheit. Place the pot in the oven and bake for 40 minutes. If you want a darker loaf, remove the lid and place it back in the oven for a few more minutes. Turn off the oven when finished.
- Let it Cool for 2 Hours: Transfer this easy artisan bread to a cooling rack and let it sit for 2 hours before serving. Keep it wrapped in a clean cotton or linen kitchen towel for up to 3 days or freeze it in plastic for up to one month.
Notes
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/no-knead-sourdough-bread
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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