Having had multiple sourdough bread failures I’m thrilled to be able to share a no-knead recipe that produces a rustic loaf. It is slightly adapted version available from the StoneSoup virtual cookery school (see link below). You can substitute the sourdough starter with 1/4 teaspoon of active dried yeast.
425g unbleached bread flour
200g sourdough starter
1 teaspoon salt
1. Mix together all ingredients in a large bowl.
2. Cover with glad wrap (cling film).
3. Leave for 12-24 hours until doubled in size.
4. Preheat large lidded Pyrex casserole dish and baking stone in oven at hottest temperature.
5. Meanwhile turn out dough on floured board.
6. Using floured hands hook fingers under and fold the edges of the dough into the middle. I usually work from quarters then eighths.
7. Place the dough upside down on a well floured cloth and fold over the floured cloth.
8. When the oven is at temperature remove the Pyrex bowl, take off the lid and sprinkle flour in the bowl.
9. Tip the dough right side up into the bowl and replace the lid.
10. Bake the bread for 30 minutes then turn the temperature down to 200oC and remove the lid.
11. After 15 minutes at the lower temperature the bread should be cooked.
12. Cool on a wire rack.