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Lighthouse Flour Classic Recipes 

No-Knead 100% Sourdough Bread


*We recommend to weigh out the ingredients instead of using the cup measurements for accuracy

50g Ripe active sourdough starter (Increase sourness) or 90g Ripe active sourdough starter (Less sour)

350g Lukewarm water 

500g Lighthouse Bread & Pizza plain flour 

1 1⁄2  Tsp Salt 

No-Knead 100% Sourdough Bread


Day 1

  1. With a fork, whisk the starter and water together in a large bowl. Add the flour and salt. Combine until a stiff dough forms, thereafter finish mixing by hand to fully incorporate the flour. The dough will be very dense, shaggy and sticky. Cover the bowl with a clean damp tea towel and leave to rest for 30 minutes.

  2. Work the dough into a fairly smooth ball by grabbing a portion of the dough, folding over and pressing fingertips into the center. Repeat this motion until the dough begins to tighten, for approx. 15 seconds.

  3. Cover the bowl again with a clean damp tea towel and leave to rise overnight at room temperature, approx. 8-10 hours. The dough will be ready when it looks like it has doubled in size.

Day 2

  1. Gently remove the dough from the bowl and onto a lightly floured surface. Shape it into a round dough by folding the portions of the dough inwards towards the center, until a full circle has been completed.

  2. Flip dough over and leave to rest for approx. 5 to 10 minutes.

  3. Gently transfer the dough onto a generously floured bowl. Cover the bowl with clean damp tea towel and leave it rest for approx. 1 hour. The dough will look slightly risen, however not yet doubled in size.

  4. Preheat the oven to 240°C Conventional or 220°C Fan-forced.

  5. Invert the bowl to release by placing parchment over the dough. Transfer the dough onto a lined baking tray. Spray or brush the loaf with lukewarm water.

  6. Slash or score the dough with any desired cross-cut patterns.

  7. Suggestions: For round loaves, try slashing across the center and a curved slash on each side. For oval loaves, try slashing two diagonal slashes.

  8. Bake the bread for 25 to 30 minutes until deep golden brown or hollow when tapped.

  9.  Remove from the oven and leave to cool on the rack for approx. 1 hour before slicing.

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