NO-KNEAD SOURDOUGH.

NO-KNEAD SOURDOUGH.

3 ingredients, no special equipment needed & takes 5 mins to mix.

However, a word of caution, this sourdough recipe is much more temperamental than my regular no knead bread recipe. There are more variables so a few very important tips below:

There are 2 non negotiables

1. A good quality starter (I recommend sourcing this not making it). For reasons why, see my starter video on my grid or tap the link in my bio.

2. You MUST find a high protein, very strong flour - I recommend a high protein Canadian flour. I have used Canadian flour from @cotswoldflour and @waitrose.

This recipe works best with an unfed starter (ie a starter that has sat in fridge for 2-4 days

METHOD

1. Mix your starter, water, flour and salt together.

2. Cover with cling film or a damp tea towel

3. Leave to bulk ferment in a warm spot until doubled in size.This can take anywhere between 3-12 hours. Dont touch it, let it sit and grow. I often mix before I go to bed and leave it rise on the counter overnight.

3. Shape it - tip onto a work surface, stretch it, criss cross fold it and roll it, to create a boule shape. Tip - wet your hands to help with shaping. DO NOT discard any dough down drain as when dry its like cement & will clog your drains!

4. CHoose a bowl that is high sided & approx the size of your boule, line it with a dry teatowel, sprinkle the teatowel with flour (ideally rice flour is best) & reverse flop boule inside (with the knitted folds on top).

5. Sprinkle more flour on top, cover & put in fridge for atLEAST 1hr, ideally overnight).

6. Gently flop out onto nonstick baking paper (knitted side down), score or snip top with scissors

7. lift the paper & boule into a COLD large cast iron pan with a lid (or any saucepan with lid that can go in the oven). Place it into a COLD oven and turn it to 230C for 1 hour.

8. After an hour, remove the lid. If not brown, reduce the temp by 10C & leave in oven for 5-10mins until golden.

INGREDIENTS

160 starter (5.6oz) ideally flat unfed starter i.e. starter that has been sat in your fridge for at least 3 days)

400g water (14oz)

650 bread flour (23oz)

12g salt (2tspn)

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