No-starter Sourdough
10m
Time
Price
Easy
Difficulty
“Okay, so its not strictly sourdough, but it is damn tasty.”
— Kit Delamain

Ingredients

Serves 1

Method

Step 1

In a bowl mix the flours, yeast and salt, careful not sprinkle the salt on the yeast. Make a well and add 350ml of water

Step 2

Once you have a combined, wet dough, cover with a wet cloth or clingfilm for 8-12 hours (I either do this overnight and bake the next day, or in the morning and leave while at work)

Step 3

Once risen, start folding; with wet fingers, lift from the middle till free of the bowl, then place down with ends tucked under, then turn and repeat

Step 4

Do this 3-4 times total, leaving 20 minutes between each fold

Step 5

Once supple and bubbly, turn out onto an unfloured surface; gradually stretch over the worktop till flat and even, then sprinkle over the walnuts

Step 6

Fold back up into a tight ball, then lightly flour and create a tight surface by connecting your hands behind the ball and pulling towards you. Only do this 3-4 times or you will ruin the gluten structure of the bread, and it will collapse

Step 7

Place in a floured bowl, and leave to rise. Meanwhile turn your oven to maximum heat, and place in a dutch over, crock pot or any other deep, oven-proof, metal pot

Step 8

After an hour, turn the risen dough out onto a lightly floured surface, get out your dutch-oven, and gently place in the dough. Score a deep line on the side of it, then place on the lid, and put in the oven for 25 minutes

Step 9

After 25 minutes, take off the lid, and let the bread cook till brown on top, generally 10 more minutes. Leave to cool completely before slicing open and devouring
Feasty logo
Psst. This is better in the app.
It's totally free, too.
Get the app
Or continue on our website
Feasty logo
Psst. There's more in the app.
It's totally free, too.
Get the app