I’ve been making sourdough bread for a couple of years now. In that time I have tried literally dozens of different methods and combinations of ingredients. A little while ago I found the Hobbs House Bakery website and thus the Henry Herber’s No Knead Sourdough. 

It’s a good recipe that produces consistent results. It does require regular attention over a 4 hour period though – only a couple of seconds every 30 minutes. I work from home so this isn’t really an issue for me. 

Anyway, without further ado, here’s how to do it:-



  • 300g sourdough starter
  • 400g white bread flour
  • 100g wholemeal flour
  • 12g sea salt (a lot of salt, I know!)
  • 340g warm water

Basic Method

  1. Weigh the flour, water and sourdough starter into a bowl and mix it up
  2. Leave the dough for an hour (autolyse)
  3. Wet your hand and fold in the salt
  4. Fold every 30 minutes for between 3 and 4 hours
  5. Refrigerate overnight
  6. In the morning, bring back to room temperature
  7. Bake in a pre-heated dutch oven, lid on, at 250°C for 30 minutes
  8. Remove lid and continue to bake for 15 minutes
  9. Remove from the oven and allow to cool for 20 minutes