Adrian Richardson's No-Knead Sourdough Bread
, 10 to 18 h + 1 h 10 min, Makes one loaf
A wet dough left to ferment overnight, then baked covered in a hot Dutch oven for a crusty, open-crumb sourdough.
| prepPreheat oven to 220°C / 430°F with Dutch oven and lid inside for 25 min | ||||||
| 375 g plain flour | Mix flour, water, yeast & salt | Cover, prove on bench 10–18 hrs | Shape dough into ball on floured bench | Bake covered 220°C / 430°F, 30 min | Bake uncovered 15–20 min until golden | Cool on wire rack 30 min |
| 360 ml warm water | ||||||
| 1 teaspoon dried yeast | ||||||
| 1 1/2 teaspoon salt | ||||||
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