92nd Street Bread Recipe: No-Knead Sourdough Magic in 12 Hours

This 92nd Street Bread recipe delivers the soul of New York's iconic no-knead sourdough with a modern twist—crispy crust, airy crumb, and that signature tang—all in just 12 hours.

The secret lies in a slow fermentation that develops deep flavor without the labor of traditional kneading, making it perfect for home bakers who crave restaurant-quality results without the fuss.

What sets this recipe apart is the two-stage proofing process, where the dough first develops at room temperature before finishing in the refrigerator.

This creates the open crumb structure and complex flavor that define great sourdough, while the high-heat bake ensures a golden, shatteringly crisp crust that holds up to every pull. The result? A loaf so good, it’ll have you questioning why you ever bought store-bought bread.

With just five simple ingredients and minimal hands-on time, this recipe transforms your kitchen into a bakery. The dough’s foolproof method means no failed batches—just a perfectly shaped, beautifully browned loaf that’s ready for slicing, toasting, or serving warm with butter.

Whether you’re a seasoned baker or a complete beginner, this is the recipe that will elevate your bread game forever.

Best of all, the versatility of this bread knows no bounds—use it for sandwiches, toast, or even croutons. The 12-hour timeline fits seamlessly into a busy schedule, ensuring you’ll always have fresh, homemade bread on hand. Let’s get started on making your first loaf of 92nd Street Bread magic.

Ingredients for 92nd bread

Five simple ingredients transform into New York's iconic sourdough with minimal effort.

The sourdough starter is the heart of this recipe—it's what gives that signature tang and open crumb. King Arthur or Gold Medal flour yields the best texture, but any all-purpose will work. If you're new to sourdough, grab a 100% hydration starter from a trusted source like Breads Bakery in NYC or make your own using the discard method. The starter needs to be active with visible bubbles before using; if it's sluggish, feed it 1:1:1 (starter:flour:water) and wait 4-6 hours. For the yeast, instant is key—it activates faster than active dry, giving you that perfect rise.

No sourdough starter? Use 1.5 tsp active dry yeast instead, but know the flavor will be slightly different. Running short on sugar? Honey or maple syrup work at the same amount, though they'll add subtle sweetness. The water temperature matters—too hot kills the yeast, too cold slows fermentation. Lukewarm (about 85°F) is ideal, but if yours is cooler, just give it a few minutes to adjust. For the final shaping, the ice water is non-negotiable—it tightens the gluten and helps create that signature crisp crust. No ice? Cold tap water works in a pinch, but the dough will be slightly stickier.

This dough is a patient recipe—let it rest. After mixing, cover and let it sit at room temperature for 8-12 hours, then move it to the fridge for another 12-16 hours. The longer it ferments, the more flavor develops. Shape the loaf on a cornmeal-dusted baking sheet—it prevents sticking and adds a subtle crunch. For storage, wrap the loaf in a clean kitchen towel and keep it at room temperature for up to 3 days. Freeze slices for up to 3 months—toast straight from frozen for crispy results.

Step-by-step instructions for no-knead sourdough magic

Here's how to transform simple ingredients into artisanal bread with minimal effort.

In a large bowl, combine the 0.5 cup Active Sourdough Starter with the 3.5 cups All-Purpose Flour, 0.25 cup Granulated Sugar, 0.25 tsp Instant Yeast, and 1.5 tsp Salt. I use a wooden spoon for this initial mixing to avoid over-developing the gluten too early. The dough will look shaggy and uneven at first—that's perfectly normal.

Gradually add the 1.75 cups Lukewarm Water while stirring. You'll notice the dough coming together around the 2-minute mark, but don't worry if it's still sticky. The magic happens when you let it rest. Once combined, cover the bowl with a damp kitchen towel and let it sit at room temperature for 1 hour. This initial rest allows the flour to fully hydrate and the gluten to begin developing naturally.

After the initial rest, the dough should be noticeably more cohesive and slightly puffy. Wet your hands and perform a gentle stretch-and-fold every 30 minutes for a total of 2 hours. This technique strengthens the gluten structure without requiring traditional kneading. Each fold should look like this: wet your fingers, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all sides.

During the bulk fermentation, the dough will rise dramatically—possibly doubling in size. You'll know it's ready when it passes the "poke test": gently press your finger into the dough. If it springs back slowly (about 2-3 seconds to return to its original shape), it's ready for shaping. If it springs back immediately, give it another 30 minutes. The goal is to develop enough structure without overproofing, which would make the bread dense.

Lightly dust your work surface with 0.25 cup Cornmeal to prevent sticking. Turn out the dough and gently shape it into a round loaf. I like to use the "stretch-and-tuck" method: grab one edge, stretch it toward the center, and tuck it underneath. Rotate the dough and repeat until you've created a smooth, taut surface. The dough should be tight but not overly tense—think of it like wrapping a gift.

Place the shaped dough seam-side up in a lightly greased bowl, cover it with a damp towel, and let it proof at room temperature for 1 hour. The dough should rise noticeably but not dramatically—just enough to fill the bowl. For the final proof, transfer the dough to the refrigerator and let it rest overnight (12-14 hours). This cold fermentation develops incredible flavor and gives you that perfect oven-spring when baking.

Preheat your oven to 450°F with a Dutch oven inside for 45 minutes. This ensures the pot gets piping hot, which is crucial for that beautiful crust. Remove the Dutch oven from the oven and carefully transfer the chilled dough (still in its bowl) into the hot pot. You might need to use a little flour on your hands to prevent sticking.

Bake the bread covered for 30 minutes, then remove the lid and bake for another 15-20 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 205-210°F. Watch closely during the uncovered portion—this is when the bread develops its signature color and crunch. If the top browns too quickly, tent it loosely with foil to prevent over-browning.

Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour. I know it's tempting to slice into that warm, fragrant loaf immediately, but resisting gives you a cleaner crumb structure and prevents a gummy texture. The bread will continue to develop flavor as it cools, so patience pays off here.

Once fully cooled, slice the bread and serve warm with your favorite butter or jam. The crust should be crisp and golden, with a slightly chewy interior that gives way to a soft, airy crumb. Each slice should reveal an open, lattice-like pattern—evidence of proper gluten development and fermentation. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Essential equipment for this recipe

Dutch Oven Essentials

The Dutch oven is non-negotiable for this recipe—it creates that iconic, shatteringly crisp crust while trapping steam for an airy crumb. I recommend a 5-quart enameled cast iron like the Le Creuset or Lodge—both distribute heat evenly and retain it beautifully.

If you're on a budget, a 5.5-quart Lodge Dutch oven works just as well for about $60. Preheat it in the oven for 45 minutes before baking to ensure maximum heat transfer. 🔥

Digital Thermometer

A laser thermometer like the Thermoworks Thermapen ONE ($80) or Meater Plus ($120) is a game-changer for baking bread. These tools help you monitor the internal temperature of your bread (aim for 205-210°F) and the oven's heat (critical for that 450°F preheat).

Without one, you risk over- or under-baking. Pro tip: Place the probe in the center of the loaf when checking doneness—it should read 205°F and sound hollow when tapped. ⚡

Kitchen Scale

For precision, use a digital kitchen scale like the OXO Good Grips ($25) to measure your sourdough starter and flour by weight instead of volume. This ensures consistency, especially if you're scaling the recipe up or down. A 100-gram increment scale is perfect for bread baking.

I notice my loaves turn out more uniform when I weigh ingredients like the 0.5 cup starter (which equals about 120 grams) and 3.5 cups flour (around 440 grams). 💡

Dough Scraper

A stainless steel dough scraper (like the Kitchener brand for $15) is your best friend for handling sticky dough. Use it to transfer the dough from the bowl to your work surface during shaping, and to clean up any stray bits that stick to your counter.

The flexible silicone edge helps prevent tearing the dough while creating a clean surface for the stretch-and-tuck method. Trust me, this tool saves more dough than you’d think! 🌟

Proofing Timer

Set a smartphone timer or a physical kitchen timer (like the OXO Good Grips for $15) to track the 8-12 hour bulk fermentation and 12-14 hour cold proof. I use my phone’s timer with vibrating alerts so I don’t miss the critical stages.

For the cold proof, place the dough in the fridge and set the timer for overnight—this ensures you wake up to perfectly proofed dough ready for baking. No timer? Write the start time on a sticky note and check it first thing in the morning. ⏰

Wire Rack

Never let your bread cool on a plate or counter—always use a wire rack to promote airflow and prevent a soggy bottom. A foldable rack (like the Amazon Basics for $15) is perfect for this recipe.

Place it directly on the counter or in a baking sheet lined with parchment paper. The rack elevates the bread, allowing heat to escape from the bottom, which is key for that crisp crust.

Pro tip: Let the bread cool for at least 1 hour before slicing—this ensures a clean crumb. 💫

Frequently asked questions