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Mastering a 900g sourdough bread with a crispy crust and open crumb is simpler than you think—this no-knead method delivers professional results in just 24 hours. The secret lies in a slow fermentation that develops deep flavor and a light, airy texture without requiring hours of kneading or advanced techniques.
I've baked hundreds of loaves using this approach, and it consistently produces a loaf with that coveted crackly crust and tender interior that makes every slice satisfying.
What sets this recipe apart is the balance between simplicity and precision. You'll start with a simple starter (or use a maintained one), then mix just five core ingredients—flour, water, salt, and time.
The dough rests overnight, allowing gluten to relax and develop naturally, while the slow rise creates that signature open crumb structure. No special equipment beyond a Dutch oven is needed, making this accessible for home bakers of all levels.
By the time you pull that golden-brown loaf from the oven, you'll have a sourdough with a crispy, caramelized crust that shatters satisfyingly and a crumb filled with those characteristic air pockets.
The flavor develops complexity through the fermentation process, offering a tangy depth that's hard to achieve with commercial yeast. This isn't just bread—it's a project that transforms your kitchen into a bakery and leaves you with a loaf that's worth every minute of the wait.
The best part? This method scales perfectly for beginners while offering room for customization—add seeds, herbs, or whole grains to create your signature variation. Whether you're baking for a family dinner or treating yourself to homemade bread, this recipe delivers restaurant-quality results with minimal effort.
Let's get started on creating your perfect loaf.
Ingredients for 900g sourdough bread
Five core ingredients plus a little time transform your kitchen into a bakery.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Sourdough Starter 🍞 | ¼ cup | 100% hydration, bubbly and active |
| All-Purpose Flour 🌾 | 3 cups | Plus 2 tbsp for dusting |
| Unbleached Bread Flour 🌾 | 1 cup | For better gluten structure |
| Filtered Water 💧 | 1 ¾ cups | Room temperature, 75°F |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Extra-Virgin Olive Oil 🫒 | ½ tbsp | For dough handling |
| Cornmeal 🌽 | ¼ cup | For parchment dusting |
Start with your sourdough starter—the heart of this loaf. If you're new, King Arthur's Sourdough Starter Kit is foolproof, but any active starter (bubbly, not vinegary) works. The flour mix matters: all-purpose gives structure, while bread flour adds chew. I grab King Arthur Bread Flour for that extra gluten development. Water temp is crucial—too cold slows fermentation, too hot kills it. Aim for room temperature (75°F). The salt? Diamond Crystal dissolves better than table salt, giving you cleaner flavor. No Dutch oven? A heavy oven-safe pot with a lid works in a pinch.
No sourdough starter? Use a discard from a maintained starter—just feed it 1:1:1 (flour:water:starter) 8-12 hours before mixing. Short on bread flour? Add 1/4 cup more all-purpose. The olive oil isn't mandatory but makes dough handling easier—avocado oil works too. For the cornmeal, semolina is a great swap if you want extra crunch. Measuring flour? Spoon it in, don't scoop—packed cups vary wildly. The dough will feel sticky but shouldn't be wet; adjust with 1 tbsp more flour if needed.
Dough keeps 24 hours in the fridge if you need to pause. For shaping, use parchment paper to prevent sticking—no need to flour the surface. Baked loaves stay fresh 3-4 days at room temp wrapped in a towel, or 1 week frozen. To reheat, wrap in foil and warm in a 350°F oven for 10 minutes. Slice just before serving—stale sourdough is a crime. Leftovers? Toast them immediately for maximum crispiness.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this recipe—just mix, wait, and bake. The active starter does all the heavy lifting while you sip coffee or scroll through your phone. Honestly, I’ve made it on lazy Sundays when I couldn’t be bothered to knead.
- Tangy Crust, Soft Core: That crispy, caramelized crust with a chewy interior? It’s the bread flour and long ferment that make it happen. The sourdough starter adds a subtle tang that turns plain toast into something ridiculously good.
- Meal Prep MVP: Slice it fresh, freeze half, and toast portions all week. Between us, I’ve had this bread last me 10 days—perfect for sandwiches, charcuterie boards, or just tearing into with butter. No sad, stale loaves here.
- Budget-Friendly Staple: Flour and salt are cheap, and a small starter goes a long way. I’ve baked this for potlucks, picnics, and weekday lunches—always the first to disappear. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for artisan sourdough bread
Here's how to shape and bake your perfect loaf in just 24 hours.
Mix Dough with Wet and Dry Ingredients
In a large mixing bowl, combine the 0.25 cup Active Sourdough Starter with the 1.75 cups Filtered Water and 1.5 tsp Kosher Salt. Mix gently until the salt dissolves completely. This step ensures even salt distribution throughout the dough.
Next, add the 3 cups All-Purpose Flour and 1 cup Unbleached Bread Flour to the bowl. Gradually incorporate the dry ingredients while mixing with a wooden spoon or dough whisk. The dough will be shaggy at first, but that's normal—don't worry about it coming together perfectly yet.
Finally, drizzle in the 0.5 tbsp Extra-Virgin Olive Oil and mix until fully combined. The dough should be sticky but manageable. Cover the bowl with a damp kitchen towel and let it rest at room temperature for 30 minutes. This initial rest helps the gluten begin to relax and develop, making the shaping process easier later.
Bulk Ferment for Optimal Flavor and Texture
After the initial rest, uncover the dough and gently stretch and fold it. To do this, wet your hands to prevent sticking, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process four times—once on each side. This technique strengthens the gluten structure and creates a better crumb.
Cover the bowl again and let the dough bulk ferment at room temperature for 4-6 hours, or until it has nearly doubled in size. You'll know it's ready when the dough feels light and airy, and it springs back slowly when gently poked with a finger. This fermentation step is crucial for developing the bread's complex flavors and open crumb structure.
If your kitchen is particularly warm, the dough may rise faster. Keep an eye on it and adjust the fermentation time accordingly. The goal is to achieve a 50-75% increase in volume—this ensures a light, airy loaf without overproofing.
Shape the Dough into a Tight Loaf
Lightly dust your work surface with 2 tablespoons of All-Purpose Flour (from the extra amount mentioned in the ingredients). Turn the dough onto the floured surface and gently shape it into a round ball. To do this, use the "stretch and fold" technique again—grab the dough from one side, stretch it upward, and fold it over itself, rotating the dough as you go.
Once you have a smooth, taut surface, shape the dough into a tight boule by pulling the edges toward the center and tucking them underneath. This creates surface tension, which helps the bread hold its shape during baking. Place the shaped dough seam-side up on a piece of parchment paper dusted with 0.25 cup Cornmeal. The cornmeal prevents sticking and adds a subtle flavor to the crust.
Cover the dough with a damp towel and let it proof at room temperature for 1-2 hours, or until it has risen by about 25-50%. The dough should feel slightly domed and jiggly when gently pressed. This final proofing step ensures a light, airy interior and a crispy crust.
Preheat Oven and Bake for a Crusty Exterior
Preheat your oven to 450°F and place a Dutch oven (or a heavy oven-safe pot with a lid) inside to heat for at least 30 minutes. The Dutch oven helps create steam, which is essential for developing a crispy crust and an open crumb structure.
Once the oven and Dutch oven are fully heated, carefully transfer the dough (still on the parchment paper) into the hot Dutch oven. Cover with the lid and bake for 20 minutes. This initial covered bake allows the bread to rise and set without drying out.
After 20 minutes, remove the lid and bake for an additional 20-25 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 205-210°F when measured with an instant-read thermometer. This ensures the bread is fully baked and safe to eat.
Cool and Enjoy Your Homemade Sourdough
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing. This cooling period allows the bread to firm up and prevents a gummy texture. The crust should be crispy and golden, while the interior should have an open, airy crumb structure with a slight tang from the sourdough starter.
Slice the bread and serve it warm with your favorite toppings, such as butter, jam, or cheese. The flavor will continue to develop over the next 24-48 hours, so enjoy it fresh or store it in an airtight container at room temperature for up to 5 days. This no-knead method delivers a rustic, artisanal loaf with minimal effort—perfect for beginners and experienced bakers alike.
Pro Tips For Making 900g Sourdough Bread
- Weigh Your Starter Precisely: I learned this the hard way—using an eyeballed starter led to a dough that was either too weak or too tangy. For a 900g batch, aim for 100g of active starter (10% hydration) by weight, not volume. A digital scale makes this foolproof; no more guessing if your starter’s ready.
- Mix Flours in Layers: Don’t dump all the all-purpose flour first—this recipe benefits from a 50/50 split by weight (450g each). Start with the bread flour for structure, then fold in all-purpose later. This keeps the crumb open and the crust crisp without overworking the gluten.
- Skip the Overproofing: Your dough’s done when it’s 25-50% larger and jiggly like Jell-O—no need to wait for it to collapse. Overproofing turns your loaf into a dense brick. If unsure, do the poke test: press gently; if the dent stays, it’s ready.
- Use a Banneton with Flour Dust: Line your banneton with a light dusting of bread flour, then flip the dough in to avoid sticking. No need for a towel—just a quick shake to coat the sides. This saves time and keeps your dough from tearing when you turn it out.
Storing and reheating this 900g sourdough bread
Room-Temp Storage
Freshly baked sourdough stays fresh for 3-4 days at room temperature when wrapped in a clean kitchen towel or beeswax wrap. I store my loaves in a burlap sack or cotton bag for that artisanal bakery feel while maintaining moisture.
Avoid plastic bags—they trap steam and make the crust soggy. Place your loaf on a wire rack first to prevent condensation buildup. 🥖
Fridge Preservation
For longer storage, refrigerate wrapped loaves for up to 1 week. The cold slows staling, but sourdough loses its crispness quickly. To revive, slice and toast immediately—this restores that satisfying crunch.
I keep a backup loaf in the fridge for quick breakfasts. For maximum freshness, store in an airtight container with a slice of apple or lemon wedge to absorb excess moisture.
Freezer Secrets
Freeze sourdough for up to 3 months by wrapping tightly in plastic wrap followed by aluminum foil. I use quart-sized freezer bags with all air squeezed out to prevent freezer burn. Thaw at room temperature for 2-3 hours before toasting.
For quick use, slice frozen bread and toast directly—it crisps beautifully without thawing first. The freezer preserves flavor better than the fridge for long-term storage.
Reheating Methods
For warm slices, wrap the loaf in foil and reheat at 350°F for 10-15 minutes. I prefer this method for sandwiches—it revives the crust without drying out the crumb. For microwave quick fixes, wrap slices in a damp paper towel and heat for 15-20 seconds.
Add a sprinkle of water to the paper towel to restore moisture. Never microwave uncovered—it turns bread rubbery instantly.
Reviving Stale Bread
Even "stale" sourdough can be saved! Preheat oven to 375°F, sprinkle bread with water, and bake for 5-8 minutes until crisp. For a faster fix, broil for 2-3 minutes on high.
This works best for 24-hour-old bread. I keep a stale loaf on hand for croutons or breadcrumbs—just pulse in a food processor. The key is moisture: always add water when reheating.
Nutrition facts
Frequently asked questions
Can I make this sourdough bread without a Dutch oven?
A Dutch oven creates that perfect steam for crust development, but you can use a heavy oven-safe pot with a lid instead. For an open-top bake, try baking on a preheated baking sheet lined with parchment, then spray with water every 5 minutes during the first 10 minutes of baking to mimic steam. The crust won't be quite as crispy, but the texture will still be excellent.
How do I know when my sourdough starter is ready?
Your starter should be bubbly, doubled in size within 4-6 hours after feeding, and have a slightly domed top. It should smell pleasantly tangy—not vinegary or harsh. For this recipe, use 1/4 cup of active starter (bubbly, not flat or liquidy). If it's sluggish, feed it 1:1:1 (starter:flour:water) and wait another 2-4 hours before using.
Why did my bread turn out dense instead of light and airy?
Dense bread usually means one of three things: underproofed dough (not enough fermentation time), too much flour during shaping (which weakens gluten), or opening the oven too soon. Let the dough rise until it's 50-75% larger and jiggly when pressed. Also, avoid handling the dough too much during shaping—keep your hands wet and work gently to maintain tension.
Can I add seeds or herbs to this recipe?
For a 100% hydration loaf like this, add 2-3 tablespoons of seeds (sesame, sunflower, or pumpkin) or 1-2 tablespoons of chopped herbs (rosemary, thyme) to the dough after the initial rest. Distribute them evenly and give the dough a few extra stretch-and-folds to incorporate them fully. Just reduce the water slightly if adding moisture-heavy ingredients like fresh herbs.
What's the best way to adjust this recipe for high-altitude baking?
For altitudes above 3,500 feet, increase the flour by 1-2 tablespoons and reduce the water by 1-2 tablespoons to compensate for lower humidity. Also, add 1/4 tsp more salt and let the dough ferment 1-2 hours longer to develop gluten properly. Bake at 425°F instead of 450°F to prevent over-browning, and keep the lid on for the full 20 minutes of covered baking.