Easy No knead Sourdough Loaf
Just 3 ingredients are needed to make sourdough bread. This method is simple and requires very little hands on time.
Servings: 1 large loaf
Equipment
- Banneton (optional)
- Cast Iron casserole or Earthenware cloche (opitonal)
- baking sheet
Ingredients
- 150 g sourdough starter (5oz), see body of post
- 300 ml water (½pt)
- 500 g strong white bread flour (1lb 2oz) preferably organic
- plus extra flour to sprinkle and replenish the starter
- 1½ teaspoon salt
Instructions
- Place 150g (5oz) sourdough starter in a large mixing bowl. (Remember to replenish the starter after you have made your dough, see below. ) Make up to 450g/1lb (2 cups) with water and add 500g (1lb 2oz) bread flour and salt.
- Mix to form a rough ball of slightly sticky dough. The dough does not require kneading just mixing until the flour and water is combined.
- Leave in the bowl and loosely cover the bowl. Leave overnight or for about 8-10 hours depending on ambient temperature. The dough will have risen and increased in size.
- Knock back the dough and shape into a ball, you can knead lightly if you like but it is not essential. Place smooth side down in a well floured banneton (special basket) or in a 20cm (8in) wide mixing bowl, lined with a tea-towel and well floured.
- Dust the top of the dough with a little more flour. Cover loosely and leave for a further 4 to 6 hours until risen again.
- Turn out of the basket or bowl onto a lightly oiled baking sheet, and slash the top a few times with a very sharp knife. Bake at 220℃ (200℃ fan)/425°F/gas mark 7 for about 50 minutes, until risen and golden. The loaf will sound hollow if you tap it on the bottom when cooked.
- Transfer to a wire rack to cool.
Notes
Sourdough starter:
- Keep in the fridge.
- If it hasn’t been used for a few days try to take out of fridge for about 1-2 hours before required. Add a little flour and water in equal quantities to get it going again.
- If you don’t use it for a while occasionally discard about ¼ of the starter and replace with fresh flour and water.