No Knead Sourdough Bread



  • 3 ¾ cups (480 g.) all-purpose flour, plus more as needed 
  • 1 ¾ tsp (10 g.) kosher salt 
  • 1/2 cup (150 g.) Easy Tiger Sourdough Starter (*If using traditional yeast, see below)
  • 1 ½ cups warm water that is90-100ºF


  • In a large bowl, whisk flour and salt.
  • Add water to a medium bowl. Break starter into pieces and drop into water, ‘swishing’ the starter around in the water with your hands until it is mostly dissolved and a few bits remain.
  • Add water mixture to the flour, squeezing with your hands (or stirring with a spoon) until the mixture just comes together. You don’t want spots of flour but don’t worry about creating a smooth, cohesive dough. A rough, shaggy ball is totally fine at this step.
  • Cover the bowl with plastic wrap and allow to sit at room temperature for 1 hour.
  • After 1 hour, uncover the bowl and fold the dough over onto itself a few times. The best way to do this is to grab the dough with your hand, starting at the top of the bowl furthest from you, and pull it over onto itself towards the bottom of the bowl closest to you. Turn the bowl 90°F and repeat, making 4 folds in total.
  • Cover the bowl again and let it rest at room temperature overnight (aim for 10 to 12 hours).
  • After this rise, scoop the dough out onto a lightly floured surface. Using your hand or a dough scraper, repeat the four-time folding motion, shaping the dough into a ball as you go, leaving it seam-side down- careful not to add too much flour at this step. Transfer to a sheet of parchment paper and lift into a medium bowl. Dust dough lightly with flour and cover with a tea towel.
  • Allow to sit for 1 ½ hours, or until puffy and almost doubled in size.
  • At least 30 minutes before the end ofthe rising time, arrange oven racks to the lowest and middle position. Place the Dutch oven on the middle rack and preheat your oven to 450°F. If you do not have a Dutch Oven and are going to use a non-covered baking vessel (options below) then you will need to use a pan of hot water, the pan with the hot water will go on the bottom rack and your non-covered baking vessel will sit on the rack above the baking pan with hot water. The hot water will help to emit steam into the oven.
  • Remove pot from the oven and carefully transfer dough into the pot using the parchment paper to lift the loaf. Be sure not to leave the oven door open.
  • Using a very sharp knife, slash the top of the loaf, making a ½” cut down the center. This mark allows the bread to expand in the oven.
  • Cover the pot and bake for 20 minutes.
  • Working quickly, remove the lid and set aside. Bake for another 25 to 30 minutes, or until the crust is a deep golden brown all over.
  • Remove from the oven and transfer to a rack to cool completely before slicing, about 1-2 hours.
If you do not have a sourdough starter, you will use ¼ teaspoon instant yeast or a ½ teaspoon active dry yeast instead. Use water that is 90-100ºF and whisk the yeast into the 1 ½ cups of warm water before adding to the flour. Do not do this step ahead of time.
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