We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Overnight sourdough wholemeal 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!

Like this? Share it with your friends.


Report abuse

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 are using 100% organic stoneground wholemeal, but any wholemeal will work. Keep in mind that a stoneground wholemeal will perform differently than a roller milled one, so if the loaf turns out a little moist, simply adjust the water quantity next time, using a little less water.

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

Ingredients

520g  Organic wholemeal flour, preferably stoneground.

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.

Brown flour (a variation)

I like to use a sifted wholemeal for this loaf. Simply run the wholemeal flour through a regular sieve or sifter. This removes the very coarse bran and produces what used to be called “brown bread” which was a very common loaf in the past.

Added by: webmaster


Tags: Wholemeal Sourdough Pot loaf

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...