In this video I’m sharing the exact no-knead sourdough loaf method I use when I want something cozy and dependable to go with a bowl of soup. It’s based on Jim Lahey’s “biga” approach from The Sullivan Street Bakery Cookbook, and I love it because it’s simple, low-fuss, and still gives you that gorgeous crusty loaf vibe without spending your whole day kneading. If you’re like me and you want good bread while you’re puttering around the house (or bouncing between WIPs), this one fits right in. I walk you through my basic dough formula—starter, room temp water, all-purpose flour, and salt—and I also share an easy onion variation using dried minced onion bloomed in warm water. After a quick mix, I let the dough rest, pull it together once about 30 minutes in, and then give it a long rise (6–8 hours) while life happens. The bake is my favorite part: preheating a Dutch oven in a cold oven up to 485°F, then baking the loaf covered for 45 minutes. The big takeaway: let it cool at least an hour before slicing, because that crumb needs time to set.