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Episode 7: No-knead Sourdough Bread

Sourdough bread is by far one of my favorite breads out there. Not to mention that it perfectly fits into the fasting. The tang from the long time fermentation gives it very unique taste. While the recipe seems complex, it really is not that complex. Enjoy!

No-knead Sourdough Breadnough
Recipe type: Bread
Serves: 6-8
Prep time: 
Cook time: 
Total time: 
  • ⅓ cup Sourdough Starter
  • 1 cup Water
  • 2 cups Flour (it is important to use good quality flour, also you may use less or more depending on humidity)
  • 1 teaspoon salt
  1. Combine water and sourdough starter in a mixing bawl and mix well so that the starter dissolves completely in the water.
  2. Add the flour and the salt into the mixing bawl. Mix all the the ingredients until the come together into a ball of mess. Don't worry if you see some lumps of flour that may not be fully incorporated, the 12-14 hours rising time will fix that.
  3. Cover the bawl with a plastic bag, set it rise for 12-14 hours at room temperature. And no, you don't need to check on it every hour or so.
  4. After 12-14 hours of fermentation your dough will likely double in size. Now it is time to turn the dough onto the well floured board. Deflate the dough with the palms and finger of your hands and form into a ball.
  5. Place the ball of dough into well floured proofing basket. (If you do not have a proofing basket you can use a bawl lined with a well floured cloth or towel.) Set it aside to rise at a room temperature for another 1 and ½ hours. During the last 30 minutes of the second rise preheat the oven to 450°F, with the baking sheet or the cast iron skillet in the oven.
  6. Turn the dough from the proofing basket onto the baking sheet or the cast iron skillet that was in the oven. Score your dough and bake for 30 minutes.
  7. Once your bread is baked, let it cool for 15 to 20 minutes before cutting into it, if you can resist that is.
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Meet the Author

Fr Vlad

Fr. Vlad Zablotskyy is the rector of Saints Peter and Paul Orthodox Church in Buffalo, NY. He enjoys cooking, baking bread and gardening.

6 comments… add one
  • Don May 29, 2015, 10:47 pm

    I watched your video and came here to get the written instructions. Great job, thanks.

    I have watched several videos that used a dutch oven and when they cut the bread the crust seemed very hard and thick while your crust seemed thinner and somewhat softer, so I’ll be giving yours a try. Thanks again.

    • Fr Vlad Aug 4, 2015, 10:27 pm

      Don, sorry for such a delayed response. How did your recipe turned out? I don’t think dutch oven makes it hard. In my experience the loaf needs sufficient second rise. Hope your turned out well.

  • julie Sep 1, 2016, 11:20 am

    I need recipe and how to for sour dough starter please, God bless

  • Sophie Smietana Oct 28, 2016, 4:42 pm

    I never seen a perfect Rustic bread till now . The proof basket I never seen in any video’s. Thank you for sharing . I love to bake will this starter dough be good for pizza dough ?

    • Fr Vlad Nov 4, 2016, 2:45 pm

      Sourdough pizza is one of the best! I may just make a video, perhaps our next episode.

  • Gloria Krstic Dec 8, 2016, 8:03 pm

    Glory to Jesus Christ!
    Dear Fr Vlad:
    Thank you posting your very helpful videos. I am now making my own bread starter and sour dough bread. It works! And it’s fun. I may even try my hand at making prosphora with the natural starter…
    All the blessings of the nativity of our Lord be with you,
    Gloria Krstic
    St Gregory of Nyssa Orthodox Mission
    Kingston, Ontario

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