No Knead Sourdough Bread
Updated: Mar 20
Our growing taste for sourdough is easy to understand. The opposition is rubbish: standard, fast-tracked British bread is a travesty of the baker's art. But a crusty loaf, patiently made in the time-honoured way, using a sourdough leaven harnessing the raising power of wild yeasts, is an object of craft and beauty. Thanks to the lactic and acetic acids that ferment the dough and provide its characteristic tang, the flavour is vastly superior.
Why is sourdough bread good for me?
Sourdough is more digestible than standard loaves and more nutritious too. Lactic acids make the vitamins and minerals in the flour more available to the body by helping neutralise the phytates in flour that would interfere with their absorption. The acids slow down the rate at which glucose is released into the blood-stream and lower the bread's glycaemic index (GI), so it doesn't cause undesirable spikes in insulin. They also render the gluten in flour more digestible and less likely to cause food intolerance.
50g Sourdough starter or 5g of easy bake yeast (if you are not baking a sourdough loaf)
455g Strong Organic White Flour or wholemeal flour
9g Sea Salt
340g Warm Water
1. Combine flour, sourdough starter and salt in a large bowl. Stir in water until it’s well combined. You can also add nuts, seeds, olives, rosemary, caraway seeds etc
2. Cover the bowl with plastic wrap and let it stand in a warm place for at least 2 hours.
3. After 2 hours the dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper or floured hands fold dough over & shape into a rough ball.
4. Place on to parchment paper & let the dough stand on the counter top for about 35 minutes.
5. Meantime place Dutch oven/cast iron pot with lid in a cold oven and preheat to 250 degrees
When oven reaches 250 degrees carefully, using oven gloves, lift the parchment paper and dough and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake for 10 - 15 more minutes.
Let it cool at least 30 minutes before slicing.