How to Make Fast No Knead Sourdough Bread
Watch this video for a fast and foolproof No Knead Sourdough Bread recipe that you can make in one day. No overnight rise is necessary! It’s the perfect recipe for beginner bakers.
There is nothing like home-baked bread. This No Knead Sourdough Bread Recipe is the perfect bread to get everyone running into the kitchen for a slice. Follow the foolproof steps in my video to quickly make and bake homemade bread. Then slather a slice with butter, and you’re all set to enjoy!
Related Videos
Learn more about how to make sourdough bread with the following tutorial videos.
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How to Make Fast No Knead Sourdough
Ingredients
- 1/2 cup Fed sourdough starter
- 1 cup Filtered water
- 3 cups Bread flour Preferably organic
- 1 teaspoon Fine ground sea salt
Instructions
- Measure 1/2 cup sourdough starter into a bowl and add 1 cup water. Mix well.
- In a second bowl, add 3 cups bread flour and the salt. Whisk well to distribute the salt with the flour.
- Pour the starter mixture into the bowl with the flour and salt.
- Use your hand to mix well in a roughly formed ball.
- Cover the bowl with a towel and allow to rest for 30 minutes.
- Remove the ball from the bowl and fold over a number of times and then form into a round. (See video)
- Cover a baking sheet with parchment paper and dust with flour. Place round on the covered baking sheet. Dust the top of the dough with flour, cover with a cloth, and allow to rise 1 1/2 – 2 hours until double in size.
- While the dough is rising, place your Dutch oven with lid into your cooking oven and preheat oven to 500°F.
- When the dough has doubled in size on your covered baking sheet, remove your Dutch oven from your cooking oven. Your Dutch oven will be hot, so use potholders and be careful. Remove the Dutch oven lid. Lift parchment paper with dough on it and place the paper and dough into your Dutch oven. Place the lid back on and transfer your Dutch oven back into your cooking oven.
- Bake bread in your covered Dutch oven for 30 minutes.
- Next, remove lid from your Dutch oven and allow bread to continue baking inside your cooking oven for 5-10 minutes more until golden brown.
- Using pot holders, remove your Dutch oven from your cooking oven, and then continuing to use pot holders, remove bread from your Dutch oven by lifting it out using the parchment paper.
- Transfer bread on parchment paper to a cooling rack.
- Allow bread to cool, then slice with a serrated knife, and enjoy with butter.
Video
Notes
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Thank you again and again with your friendly and easy ways for us to cook and eat healthy nutrient dense foods!!!
I see everything here from bread to broth, kefir,yogurt and more!
We can truly help ourselves become healthier and happier following Nature’s Way as we eliminate unnecessary additives and chemicals in our food and drink.
With Greatest Love and excitement- Divina Flamingarrow.
Hi Divinia, Thank you SO much for your comment! I love your enthusiasm!! Do you know about our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods:
https://www.facebook.com/groups/171869080205145/?source_id=210509998974645 Thanks again for your wonderful comment! Love, Mary
Hi Mary,
I love your channel!
I have a question about your sourdough bread reciepe.
I live in the mountains at about an Altitude of 8500 ft
What adjustments would I need to make?
Thank you
Hi Dan, Thanks for your comment with the kind words!! So happy to hear that you are enjoying the videos. Hmmm…that is a great question. I must confess that I am not an expert at high altitude baking but the good news is that generally the adjustments when it comes to sourdough are not too difficult. (The problems tend to arise when baking with commercial yeast, baking powder, baking soda, etc.) It will take a bit of trial and error on your part but basically, the rule of thumb is, the higher the altitude, the drier the flour will be and the more water it will absorb. So…you will want to start with about one-fourth less flour and add additional flour only as needed until the correct hydration is reached. Now that is the question though…what is the correct hydration??? And that is where the trial and error will come in. For a No-Knead dough, it should be somewhat wet and “shaggy”, so you will need to get a feel for it. But error on the side of too much water as opposed to too little. Keep me posted.
You might find my Complete Sourdough Starter Guide helpful: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️
PS – Do you know about our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods: https://www.facebook.com/groups/171869080205145/?source_id=210509998974645
Cannot find the written recipe for the quick sourdough, may I have the link please?
Hi Faye, Thanks so much for your comment. Please forgive me but some of my videos do not have recipes. I am working through them and adding recipes. Thanks so much for your patience. I will put that at the top of my list! Check back soon.
In the meantime…these are things that do have recipes which you may find interesting…I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: https://www.youtube.com/playlist?list=PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: https://www.youtube.com/playlist?list=PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: https://www.youtube.com/playlist?list=PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: https://www.youtube.com/playlist?list=PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX

➡️Also…If you enjoy making homemade pantry type items, you might enjoy my playlist: https://www.youtube.com/playlist?list=PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon – and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: https://www.youtube.com/playlist?list=PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: https://www.youtube.com/playlist?list=PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: https://youtu.be/qjOJh8Cb_-k
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS – Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I love the taste of sourdough bread. Would it be possible to make a sandwich loaf with this recipe or is the regular (Longer time to make it) sourdough bread recipe more suitable?
Thanks for visiting and that is a great question. I have not made this in a sandwich loaf but I think it would work. Give it a try and keep me posted. Here is my entire No Knead playlist that includes a sandwich bread: https://www.youtube.com/playlist?list=PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N
Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️
PS – Do you know about our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods: https://www.facebook.com/groups/171869080205145/?source_id=210509998974645
I just took this bread out of the oven and it looks AMAZING and I can’t wait to slice off a piece and enjoy. YUM!!! This is the bread I have been trying to make using other recipes, but none have come close like yours did. Thank-You Mary. I also want to mention that I live at high altitude (4500′) and I made NO changes to the recipe. I made and baked just as Mary noted.
Hi Mary! Love your channel! I just made the cream cheese from plain yogurt… looking forward to seeing how it turns out!
I am using Bob’s Old Mill Gluten free flour. I have my starter ready and nice and bubbly. Do you think I will do it the same way as your foolproof sourdough with the 1, 2, 3 concept?
Looking forward to learning more from you!
Hi Margie, Thanks so much for visiting and for the kind words!! I am not an expert when it comes to gluten free baking however, I believe the concept is the same when it comes to making a starter. Keep me posted on how it turns out. 🙂
Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️
PS – Do you know about our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods: https://www.facebook.com/groups/171869080205145/?source_id=210509998974645
Hi Mary, thanks for your great recipe for this quick no knead sourdough bread. I have made it!
And I’m glad too that my starter is so active that within an hour after feeding, it rises double and bubbling strongly.
May I know what’s the difference between this recipe and the one which has a longer prep time?
Thanks again.
Elizabeth from sunny Singapore
Hi Elizabeth, So happy the bread turned out great! The main differences between the breads are that the the longer prep time will give you a more sour taste and be a more traditional sourdough bread. Love, Mary
Hi Mary, I finally did two sourdough bread, one with raisins, today when my new Dutch oven came yesterday. I am so thankful for your easy-to-follow recipes. Just wondering what’s the difference between this quick and the one which calls for overnight proofing?
Need your advice. Did I do anything wrong that my bread sticks to some of the parchment paper? Thanks again. Looking forward to many more recipes.
Hi Elizabeth, you are doing great. As to the breadsticks, make sure you use non-stick parchment paper. The difference between the two breads is that longer proof will create a more sour taste and be a more traditional sourdough bread. Love, Mary
Hi , Mary .l have really enjoyed watching you baking while we are in lockdown.l failed twice with sourdough starter but after watching you l succeeded .What an achievement it was after l tried making the bread .l halved the recipe just to test it .Turned out fantastic . Thank you .
Lorraine – South Africa
Thank you so much! Love, Mary
Hi, Mary
Greeting from the UK! I made this bread today and it has turned out beautifully. The method was easier and quicker than any other method of making sourdough that I’ve tried. My loaf looks just like yours and I’m delighted.
I’ve enjoyed watching videos on your YouTube channel – they’re so interesting and full of information. Thanks.
Hi Julia, Thank you for the kind words and so happy to hear that the bread turned out great! Love, Mary
Hi and thank you for this amazing recipe! Loved watching the video and the result was absolutely delicious. What a treat!
I would now like to try your recipe adding 1 spoon ACVinegar. Could you kindly explain when should I do this? Is it straight in the water + starter mix?
Thanks a lot!
Hélène
Hi Helene, Great question. Yes, i would mix in straight in with the water and starter mix. Thank you so much for all the kind words!! Love, Mary
I’ve made this twice and it’s been great! On the second loaf, I added 1/2 tsp more salt and a little olive oil.
Would it be possible to use half bread flour and half whole wheat?
Definitely! 🙂 The only difference is that you may need to add a bit more liquid if you add whole wheat flour to the mix. Love, Mary
I have made this recipe numerous times and have substituted 1/2 c spelt flour and whole grain Einkorn flour and it has been fantastic. I would like to try a 100% whole grain Einkorn and was wondering if you could give me tips on the amount of water I might need. Is is more or less?
I just love how easy you make everything and love trying out your recipes! Thank you so much!
Hi Sharon,
I’m so glad to hear that your bread is coming out wonderfully. If you’re going all Einkorn, I would recommend a quarter cup more water.
Thanks so much for your kind words and for being a subscriber!
Love and God Bless,
Mary
Finally! A super fast recipe that even *I* can not screw up! My loaf is rising as I type! Thank you so much for this recipe!
Hi Sherry,
Oh my goodness! This is fantastic news! I’m so glad to hear that your bread is rising! 🙂
Thanks for the kind words and for being a subscriber!
Love and God Bless,
Mary
Hey Mary; thank you so much for this recipe!
That was my first ever bread and it turned out fantastic! I ate half the loaf before I could stop myself, LOL. I did have to make a few changes due to baking at altitude (4,100 ft) but found that baking it at 450F for 40 minutes and then 10 minutes uncovered worked out perfectly. The crust was perfectly crunchy and the crumb was flavorful, soft/chewy and what I would expect from a sourdough bread.
So happy to hear this!! Love, Mary