Easy No-Knead Sourdough Peasant Bread
User Reviews
5
Easy No-Knead Sourdough Peasant Bread
Description
The recipe uses a mixture of instant yeast and a sourdough starter with warm water and flour, enhanced by a small amount of sugar and salt. The combination yields a dough that is shaggy and sticky, indicating enough hydration and gluten development despite no kneading. After mixing, the dough rests covered for about 1 to 1.5 hours until it approximately doubles in size.
The dough is then transferred to a generously greased baking pan such as a 9-inch pie plate or loaf pan, where it rises a bit more before baking at 425°F. The use of sourdough starter alongside instant yeast results in a bread with subtle tang from fermentation balanced by the oven spring from yeast.
The loaf has a rustic appearance with a slightly uneven shape that is typical of shapeless no-knead breads. Fully cooling the bread before slicing improves texture, giving a soft crumb rather than a gummy interior. This method is flexible enough for one or two smaller loaves and can be adapted to pan sizes.
Ingredients
- 3 ½ cups all-purpose flour or bread flour
- 2 teaspoons granulated sugar
- 2 teaspoons instant yeast
- 1 ½ teaspoons salt
- 1 ½ cups water warm
- 1 cup sourdough starter fed or discard
Instructions
- In a large bowl, add the flour, sugar, yeast and salt. Whisk to combine. Add the water and sourdough starter and mix with a rubber spatula or wooden spoon until the ingredients form a shaggy, sticky ball and no dry streaks remain.
- Cover the bowl and let the dough rise until doubled, about 1 to 1 1/2 hours.
- Place an oven rack in the center position. Preheat the oven to 425 degrees F.
- Generously grease a 9-inch pie plate or 8 1/2-by-4 1/2-inch loaf pan with cooking spray or butter. (See note for other pan sizes/options.)
- Scrape the dough away from the sides of the bowl with a rubber spatula, forming a rough ball in the center of the bowl. Lightly grease your hands with cooking spray or oil and place (or just kind of plop!) the dough in the prepared pan. The loaf will not be completely smooth and may look a bit rough in shape, that's ok! You can try to form the dough into a rough ball shape, tucking the edges under, but if it's too sticky, just get it in the pan. :)
- Let the dough rest, uncovered, for 15-20 minutes until slightly puffy.
- Bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake for 25-30 minutes until golden. Let the bread cool completely before slicing (see note).
Notes
- Use table salt or adjust coarse salt quantity to 2–2.5 teaspoons if substituting for consistency.
- If using active dry yeast, proof 1 tablespoon in warm water before adding and reduce water in the recipe accordingly.
- Loaf can be baked in one large pan or divided into smaller bowls or pans about one quart in size.
- Fed sourdough starters may allow reducing yeast amount, but longer rise times are typically needed for 100% sourdough bread.
- Let bread cool completely for a better crumb texture; slicing warm bread results in a softer, fluffier but less stable loaf.
User Reviews
Overall Rating
5
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