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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!

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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 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.

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Tags: Wholemeal Sourdough Pot loaf

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