• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Browse Recipes
    • Latest
    • By Category
  • Indian Vegan Recipes
  • SUBSCRIBE
Holy Cow Vegan
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Latest recipes
  • Browse by category
  • Indian Vegan Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home > Vegan Bread Recipes > Vegan Sourdough Bread Recipes

    No Knead Sourdough Bread

    Posted: Feb 26, 2018 · Updated: Sep 30, 2021

    Jump to Recipe Pin Recipe

     An artisanal loaf of No Knead Sourdough Bread that takes almost no skill and minimal amount of hands-on time. All you need for this recipe is two ingredients, and the bread itself is crusty with a tender, airy crumb and a delicious flavor. 

    Front shot of golden-brown No Knead Sourdough Bread on a blue and white checked kitchen towel against a black background - HolyCowVegan.net

    If making bread seems like a lot of work to you, I have for you today the perfect solution: my No Knead Sourdough Bread.

    This is really one of my favorite bread recipes, and one everyone at home loves, including my 9-year-old, Jay. He loves eating it fresh and once it's a day old, I toast it up for him and he loves it even more. Because with a dab of vegan butter, this bread is heaven itself.

    Sourdough bread baked in a dutch oven against a black cheesecloth background

    I started out with a recipe from Sam Sifton, but over the weeks I've tried different versions of it, including a part whole-wheat one that is ridiculously good, although not as airy as the version made entirely with white bread flour. It does pack in a ton of flavor, though. You can rest easy even if you make your bread with all white flour because the probiotic microflora in the sourdough slow down the rate at which glucose is released into the blood-stream, making sourdough bread -- yeah even white sourdough bread -- rank lower on the glycemic index.

    The best part about making this bread is, I don't even need to refer back to the recipe. The ingredients couldn't be simpler or more basic and therefore easy to remember.

    Ingredients for no-knead sourdough bread:

    • Sourdough starter (here's the recipe, if you don't already have one. My starter uses ¾th cup of water for each cup of flour).
    • Flour
    • Salt and water
    Top shot of light, airy slices of a vegan and crusty no knead sourdough bread

    The only real work is mixing up the ingredients, but you can do it all in one bowl and set it aside to rise. Couldn't be easier. You do need some time for the sourdough to do its magic, but it's all hands-off time and some things are worth waiting for, aren't they?

    The dough needs two rises. One is a longer, overnight rise, and the second is a shorter, two-hour rise. You will need a dutch oven or a heavy, oven-safe pot with a lid to bake the bread. My dutch oven is not enameled on the inside, but it works just great. You will also need some parchment paper or a kitchen towel for the second rise, with parchment a much better option.

    I won't keep you waiting any longer for the recipe, but I hope you will try this loaf. If you do, I guarantee you'll love it. Be sure, as always, to follow instructions precisely. I am not a stickler for following recipe instructions, and I don't ask that you do that with mine except when you're baking.

    Here's the recipe. Happy baking -- and breaking -- some delicious No Knead Sourdough Bread!

    Looking for more sourdough and bread recipes:

    • The Best Sourdough Sandwich Bread
    • Sourdough Challah without Eggs
    • Vegan Olive Oil Brioche with Aquafaba
    • Crusty French Bread
    • No Knead Whole Wheat Sandwich Bread
    • Bread Machine Sourdough Bread
    Top shot of a sourdough boule with a split top on a kitchen towel atop a baking sheet
    Front shot of no-knead sourdough bread
    No Knead Sourdough Bread on a blue and white napkin.

    No Knead Sourdough Bread

    An artisanal loaf of No Knead Sourdough Bread that takes almost no skill and minimal amount of hands-on time. All you need for this recipe is two ingredients, and the bread itself is crusty with a tender, airy crumb and a delicious flavor. 
    5 from 67 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Bread
    Cuisine: nut-free, Soy-free, Vegan
    Diet: Vegan, Vegetarian
    Keyword: No-Knead Sourdough Bread
    Prep Time: 10 mins
    Cook Time: 11 hrs
    Total Time: 11 hrs 10 mins
    Servings: 1 loaf (approx 16 slices)
    Calories: 114kcal
    Author: Vaishali · Holy Cow! Vegan Recipes

    Ingredients 
    US Customary - Metric

    • ¾ cup sourdough starter (unfed is fine, but it should have been fed at least within a week of baking the bread)
    • 1 ¼ cups water (use distilled or non-chlorinated water for bread, especially sourdough breads)
    • 3 ½ cups bread flour (can replace 1 cup of the bread flour with whole wheat flour. The bread will be less airy but still delicious)
    • 1 teaspoon sea salt or kosher salt
    Prevent your screen from going dark

    Instructions

    • In a large bowl, mix the sourdough starter with the water, then add the flour and salt and mix until a consistent but sticky dough forms. You can do this by hand or in your stand mixer.
    • Cover the bowl with cling wrap and let the dough rise overnight or 8-10 hours.
    • Turn the risen dough onto the kitchen counter and form it into a ball as best as you can. If the dough is hard to handle, flour your hands but resist the temptation to add more flour. You want a dough with higher hydration or water content for a light, airy loaf. Adding too much flour will make your bread dense. Even if your dough doesn't form into a perfect loaf, it will shape up nicely during baking in the dutch oven.
    • Prepare a sheet of parchment paper by sprinkling liberally with flour. If you don't have parchment, you can use a kitchen towel sprinkled with flour, but keep in mind that there is a much higher chance of your dough deflating when it rises on a kitchen towel because it will more likely stick to the towel. Place the parchment paper or kitchen towel on a baking sheet.
    • Transfer the dough onto the parchment paper or kitchen towel, seam side down. Cover (I use the bowl I mixed the dough in), and let it rise another two hours.
    • About half an hour before your bread is done rising for the second time, preheat the oven to 500 degrees. Place a heavy cast-iron or other oven-safe pot in the oven with the lid on. (I use a 3.2 quart dutch oven that is not enameled on the inside. Enameled is even better.)
    • Once the dough has risen, carefully remove your heated pot from the oven. Quickly, in a smooth motion, turn the dough into the pot so that the seam side now faces up. A parchment paper makes this much easier because the dough slides off more smoothly. Be very careful doing all this because the pot is very hot.
      If you find turning the bread into the dutch oven difficult to do without deflating it, you can just transfer the bread into the dutch oven with the parchment paper (don't do this if you used a kitchen towel).
    • Put the lid back on the pot and bake for 30 minutes. Take off the lid and continue baking the bread for another 20 minutes. The bread will split at the top and char a little, which I love because the charring adds even more flavor.
    • Once the loaf is baked, remove to a rack and let it cool about half an hour before carefully removing it from the pot. Let the loaf continue cooling on a rack. Slice and serve, or tear it apart with your bare hands (which you just might want to do because who has time for niceties when there's a delicious loaf of bread to be eaten 😉 ).

    Recipe notes

    See how to make a sourdough starter.
    Nutrition information is for 1 slice of bread (loaf yields roughly 16 slices)

    Nutrition

    Serving: 1slice | Calories: 114kcal | Carbohydrates: 23.9g | Protein: 3.2g | Fat: 0.3g | Sodium: 118mg | Potassium: 33mg | Fiber: 0.8g | Sugar: 0.1g | Iron: 1.4mg
    Tried this recipe?Please leave a comment and recipe rating below!
    Follow Holy Cow Vegan on Instagram
    No Knead Sourdough Bread recipe with just two ingredients. Pin for sourdough bread.

    « Vegan Hash Brown Waffles
    Eggplant Hummus with Za'atar »
    • Facebook
    • Twitter
    • Yummly

    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Greg

      May 06, 2022 at 5:12 pm

      If you eat sourdough regularly your taste buds get used to the tangy flavour. Just an idea.

      Reply
    2. Cierra

      April 14, 2022 at 5:27 pm

      5 stars
      Hi! I was wondering if I could leave the dough to rise longer than 10 hours for the first round?

      Reply
      • Natalie

        May 05, 2022 at 10:06 am

        I left mine for almost 12 hours and it was fine.

        Reply
    3. Joan Thompson

      April 07, 2022 at 1:27 am

      Hi, the starter is 3/4 cup and that’s how much needed to make the bread. So I’m guessing I feed the starter and then take out the 3/4 cup?

      Reply
      • Vaishali

        April 08, 2022 at 9:50 am

        Hi, exactly. Feed the starter to increase the quantity, then take out the amount required to bake bread.

        Reply
    4. Gunilla

      February 28, 2022 at 12:19 am

      5 stars
      Do I have to use bread flour. Can I use all purpose?

      Reply
    5. Bonny Lynn Glavin

      October 03, 2021 at 9:08 am

      5 stars
      I read your recipe all the way through and the starter recipe. It sure will be my only sourdough bread.

      Your instructions for the starter was made to be easy with accompany photos helps. Other recipes are too difficult to understand. Thank you

      Reply
    6. Stephanie

      July 09, 2021 at 9:46 pm

      5 stars
      Hi! I have been making this bread for over a year now and started with the sourdough starter (instructions were excellent thank you). I do have a question- my bread doesn’t taste sour anymore? I make sure to use hungry starter, stir the hooch in and my starter has been established for a year. Any idea why?

      Reply
    « Older Comments

    Leave a comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me →

    Trending recipes

    • Vegan Picadillo Tacos
    • Vegan Zucchini Pasta
    • Chickpea Rice
    • Vegan Mushroom Stroganoff
    • Mexican Tofu with Apricots, Chipotle and Tamarind
    • Vegan Swedish Meatballs

    How to make

    • Dosa Recipe | How to Make Perfect Dosai at Home
    • Easy Mushroom Stock
    • Sambar Powder (Sambar Masala)
    • Roti recipe. How to make the softest Roti/Chapati (step by step with video)
    • Healthy Whole Wheat Vegan Puff Pastry (1/2 the fat)
    • Easy Indian Curry Paste for Restaurant-Style Dishes
    • Vegan Mayo
    • How to Make Curry Powder
    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me →

    Trending recipes

    • Vegan Muffaletta Casserole
    • Cheezy Vegan Mexican Black Bean Casserole
    • Vegan Indian-Spiced Tofu Casserole
    • Lentil Soup
    • Cauliflower Rice Biryani (Keto + Vegan)
    • Easy Vegetable Curry (One-pot, 30 minutes)

    How to make

    • Vegan Instant Pot Yogurt
    • Air Fryer Tofu
    • Ginger Garlic Paste for Indian Recipes | How to make and store it
    • Garam Masala Recipe
    • How to Make a Sourdough Starter (Easy Step by Step Guide)
    • How to make sauerkraut
    • Gluten Free Sourdough Starter
    • Homemade Biryani Masala Spice Mix

    Footer


    ABOUT HOLYCOWVEGAN

    All Recipes
    Recipe Videos
    About Vaishali
    Privacy Policy

    VEGAN INDIAN RECIPES

    Vegan Dal or Dahl Recipes
    Vegan Curry Recipes
    Indian Vegan Desserts

    VEGAN BAKING RECIPES

    Vegan Bread Recipes
    Vegan Sourdough Recipes
    Vegan Cake Recipes
    Vegan Pie Recipes
    Vegan Cookie Recipes


    As an Amazon associate I earn from qualifying purchases. Please read my full disclosure here.

    © 2022 Holy Cow Vegan