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Overnight sourdough white pot loaf

Pot baking offers a very different approach to baking. It is a simple, low-input method that produces excellent results. Give it a try and your baking just may be transformed!

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Pot baking offers a very different approach to baking. It is a simple, low-input method that produces excellent results. Give it a try and your baking just may be transformed!

The recipe is for a medium sized LeCreuset, but a good iron pot/camp oven is excellent…or a clay baking pot (which must be well seasoned). The recipe can be adjusted accordingly, either by doubling the ingredients or simple proportional increases with the bakers percentage formula.

We used Shipton Mill traditional organic white flour, but any good white will work.

For more thoughts and ideas on this process read our Focus on Bread: The Easiest Bread Ever.

Ingredients

520g Traditional organic white flour…or other such as No 1.

1½ teaspoons good sea salt.

4 tablespoons sourdough leaven, ideally fresh and at its “peak”.

400g water

Method

Oil your pot well with a good Virgin oil and, if you like, cut a round of baking paper to place in the bottom just to make sure it comes out easily.

Mix the flour and salt. Stir the leaven into the water and add to the flour/salt mix.

Mix the ingredients with a wooden spoon or your hands until all the flour is incorporated; this usually takes 1 or maybe 2 minutes.

Place the mix in the well-oiled pot, lid on and … off to bed.

By morning (8 hours), the dough should have risen well and have a superb holey texture. Put the pot into a pre-heated 240 oven to bake. After 15 minutes remove the lid, turn the oven down to 200 and bake a further 30 minutes. Remove from the oven, slip a knife around the edge to loosen the loaf and turn it out of the pot. Remove baking paper and its there!

For a crustier loaf, you can put the loaf back in for 5 – 10 minutes, depending on how you like your crust.

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Tags: White Sourdough Pot loaf

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It is a great easy recipe. Foolproof. I added sunflower and fennel seeds to the dough and baked it in a tin covered in foil. 20 minutes with foil, then 20 without and then 15 with foil to stop it burning.

Richard Randall - zoqy71 26 October 2013

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This made a lovely loaf, nice colour but the texture of mine was quite uniform no big holes like I expected, It was risen quite well but was uniform. Great taste. Any ideas why no big holes?

- dorsetbread 09 October 2012

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I followed recipe to the letter - but when baked couldn't get out of Le Creuset without leaving outside crust stuck hard, and oiled paper wouldn't come off base of loaf. In other words a disaster!

John Griffin - JohnG 02 August 2012

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RE: Le Creuset
I also followed the recipe exactly and the bread stuck hard. It took half an hour to clean the pan the stuck crust was so solid. I think I will try again but line the pan sides with greaseproof paper as well as the bottom

- acest 10 August 2012

In a tin in a pot
Following Stu's recommendation on the New York potloaf recipe, I put the dough into 2 tins for the overnight proof. In the morning, i put the pot in the oven (as in the recipe) and once it was hot, put the tin in the pot (had to bake them separately, as 2 wouldn't fit in). The result was fabulous and there was no sticking. Have put the results on Facebook, so you can see for yourselves.

senrab mot - senrabmot 10 November 2011

Reply
surprisingly good!
Tried the white sourdough and was initially concerned when it had hardly risen overnight (it was cold) but the lid on helped create the initial steam and it has risen enough. The crust is also very good despite baking in a glass/pyrex dish.

steve parker - misterchef 29 October 2011

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