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Tom's Overnight, No-Knead Sourdough

This is a great recipe for you if you love sourdough, but just can't find the time to make it. With just a little forward planning to make sure your starter is up and running, you can produce a great sourdough loaf with just 10 minutes work.



Some time before

Feed up your starter and make sure it will be ready to go ...

Late evening

Add the flour and salt to a large bowl and mix briefly. Then add the starter and the water and mix thoroughly to form a rough dough. Cover in plastic bag / clingfilm and leave in a warm place over night.

Next morning

Place your dough on to a well floured surface, fold a couple of times and shape. (The dough is quite sticky, so use plenty of flour.) Place your shaped dough in a well floured bannetone to prove.

Leave in a warm place to prove. It usually takes 3-4 hours to double in size.

Pre-heat the over to 250C. I bake this loaf in an earthenware cloche at 250C for 15 mins and then at 220C for a further 20-25 mins. The cloche isn't necessary, but helps with the crust - the main thing is to start with a very hot oven, then to turn it down a bit to avoid burning.

I'm told you're not supposed to, but we always eat the loaf hot, pretty much straight out of the over, when it is absolutely delicious!

NOTE - the precise quanitities of ingredients work very well for me, but try tweaking the flour to water ratio to change the texture. More water gives you a more open struecture to you bread, but is harder to handle; less flour and it's easier to shape, but more closed.

If you try this recipe, please leave a comment to let me know how you got on, especially if you've got any suggested improvements. Thanks